Lifestyle
It’s time to take a road trip to Carrizo Plain, which still blooms with spring colors
In summer, it’s too hot. And in rain, the muddy dirt roads threaten to swallow your car.
But if you can hit Carrizo Plain National Monument on a spring day when the hills and grasslands are green and a few wildflowers remain in the meadows — well, you’re winning. And you’ll be seeing a lonely, raw corner of California that few people ever find.
The monument is about 38 miles long and 17 miles wide — hard to miss, you’d think. But it lies along the San Andreas fault in the usually dry hills between Bakersfield and Santa Maria, far from Interstate 5 or U.S. 101, about 170 driving miles northwest of Los Angeles.
Signs warn motorists what’s ahead in Carrizo Plain National Monument in San Luis Obispo County.
(Christopher Reynolds/Los Angeles Times)
Within the monument, most of the roads are gravel or dirt, and there is no drinkable water, no food, no gas and spotty cellphone coverage. The education center and two semi-primitive campgrounds feature vault toilets.
It’s almost perfect, in other words, for repelling crowds. Yet it’s pretty good as the centerpiece of an overnight road trip probing small towns and back roads of the western San Joaquin Valley and eastern San Luis Obispo County.
If you happen to arrive Friday, Carrizo staffers and volunteers will be celebrating the 25th anniversary of the monument, which was created from former ranch land under President Clinton. (Free tours and refreshments will be offered at the event, which takes place from 10 a.m. to 1 p.m. at the Guy L. Goodwin Education Center.) But next week might be greener, because rain on the plain is probable Saturday and Sunday.
For many visitors, Carrizo’s big draw is wildflowers. The grasslands and hillsides act as a vast, uncluttered canvas for their colors, which typically bloom in March and last through April. But every year is different, especially in this era of climate change. This year, after unusually heavy rains in February, Carrizo Plain erupted in a dramatic bloom in March, attracting several hundred visitors per day.
In Carrizo Plain National Monument on a spring day, the hills and grasslands were green and a few wildflowers remained in the meadows.
(Christopher Reynolds/Los Angeles Times)
By the time my wife and I arrived in the first days of April, the flowers were past their peak, but the hills were still green and many meadows popped with yellow, purple and blue. If I’m reading my wildflowers handbook right, these were tidy tips, Goldfields, Owl’s Clover, thistle sage, Valley Larkspur, coreopsis, phacelia and hillside daisies.
Meanwhile, the 3,000-acre Soda Lake, which lies dusty, crusty, dry and white in summer, still had some water in it. Imagine the salty lake beds of Mono Lake, the Salton Sea or Death Valley’s Badwater, but surrounded by green hills. It was startling — the opposite of an oasis in the desert.
To get there, we drove north on I-5 into the San Joaquin Valley, then veered west by way of State Routes 166, 33 and 58, pausing for gas at Maricopa (population: 984).
Within the monument, we rambled along Soda Lake Road, admiring windmills, an old ranch house now reserved for bats, and a few hills dotted with lazy cows. (The monument is run by the Bureau of Land Management, which allows grazing.)
Looking a little bit more closely, you realize that the monument is all but torn in two by the San Andreas fault. On Elkhorn Road, you remember that those mountains to the east (the Temblor Range) are slowly lurching to the southeast. Meanwhile the Caliente Range — those mountains just to the west — are lurching the opposite way. The “offset” is growing by about 1.5 inches per year — at least, until the next big quake.
A lone visitor stands at the edge of Soda Lake in Carrizo Plain National Monument.
(Christopher Reynolds/Los Angeles Times)
Slowly rolling through this scene, we spotted two critters scurrying along the roadside — fist-size creatures hopping on their back legs. These were probably giant kangaroo rats, a native species whose numbers have been growing since their listing as an endangered species in 1987.
We didn’t spot any blunt-nosed leopard lizards or San Joaquin Valley kit foxes (which eat giant kangaroo rats) but those species, too, are endangered and native to the area. Pronghorn antelope and Tule elk are out there, too, the experts say, along with California condors soaring overhead. We just saw crows, loitering on fence posts.
The Goodwin Education Center, the monument’s main gathering spot, is open Thursdays through Sundays, December through May. We looked at maps, got advice on where to go next and ate our sack lunches at a picnic table, marveling at those green slopes.
A San Joaquin kit fox is displayed at the Goodwin Education Center within Carrizo Plain National Monument.
(Christopher Reynolds/Los Angeles Times)
In this long valley, scientists have found signs of Native campsites up to 10,000 years old — a hint of how much wetter this area once was. Not far from the education center is a short hike to Painted Rock, a protected site that includes Native pictographs on a horseshoe-shaped sandstone formation. The red, black and white images go back 100-4,000 years. (We didn’t see them. From March through May, visitors can see the pictographs only on Saturday guided tours. From July 16 through February, visitors can book self-guided tours.)
After lunch we nosed around nearby Soda Lake, exited the north end of the monument, joined State Route 58 and headed west over a series of whoop-de-doos — those rises and falls in the road that will help you defy gravity, if you take them fast enough.
One of them, I realize now, was the San Andreas fault itself.
Through all of this, we saw no more than 15 or 20 people, cars included. Continuing from State Route 58, we joined State Route 41, watched oak trees and vineyards pop up and multiply, continued into Paso Robles and spent the night.
On the return trip we lingered for an hour or two in Santa Margarita (population: 1,149), checking out the Porch Cafe, the Barn (antiques) and the Giddy Up vintage goods and gift shop, which operates in a blue Quonset structure known as the Rainbow Hut.
Holli Rae owns and runs the Giddy Up vintage goods and gift shop on El Camino Real in Santa Margarita.
(Christopher Reynolds/Los Angeles Times)
“It’s just a sweet little town. So quiet,” said Holli Rae, a filmmaker and former Angeleno who opened the Giddy Up about two years ago. She moved north, she said, for “the nature, the animals, the deer, the birds. The creatures!”
Thanks to U.S. 101, we were home and grateful within three and a half hours.
Soon, we knew, summer will come and fry the Carrizo Plain until everything green is brown. Beginning June 1, in fact, the Goodwin Education Center will close for six months.
For a few more weeks, Angelenos, your window of opportunity is open.
If you go
Where to explore:
Check out the Carrizo Plain National Monument website or call the visitor center at (661) 391-6191. The recorded information line is (661) 391-6193. Also check the weather; most roads in the monument are dirt or gravel and can become impassable in rain.
Where to sleep:
Adelaide Inn, 1215 Ysabel Ave., Paso Robles; (805) 238-2770. This hotel, located near 24th Street and U.S. 101, includes a pool and children’s play area. Rates start at about $100.
River Lodge, 1955 Theatre Drive, Paso Robles; (805) 221-7377. This hotel, born as a motel in 1947, was reborn as a boutique property in 2024. It has 28 rooms, a patio restaurant (Ciao Papi) and an adult-only pool. It stands alongside U.S. 101, about 3 miles south of downtown Paso. Midweek rates often start at $149, often doubling on weekends.
Melody Ranch Motel, 939 Spring St., Paso Robles; (805) 238-3911. This is a throwback 1950s motel with a swimming pool, open May through September. From the start, it has had 19 rooms and a prime spot on Spring Street, the main artery of Paso Robles. Rates start at about $100. Most reservations are taken by phone, in person or through Expedia.
Where to eat:
Joe’s Place, 205 Spring St., Paso Robles; (805) 238-5637. Since 1995, this breakfast-and-lunch spot has been a local favorite for casual family meals.
The Porch Cafe, 22322 El Camino Real, Santa Margarita; (805) 438-3376. This all-day cafe (with beer and wine) stands along the main drag in sleepy little Santa Margarita.
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
Pulse/Getty Images/Corbis RF Stills
hide caption
toggle caption
Pulse/Getty Images/Corbis RF Stills
On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.
Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”
So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
Flavia Morlachetti/Getty Images/Moment RF
hide caption
toggle caption
Flavia Morlachetti/Getty Images/Moment RF
Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
Listen to Life Kit on Apple Podcasts and Spotify, and sign up for our newsletter. Follow us on Instagram: @nprlifekit.
Stephen Malkmus & the Jicks perform onstage during day two of the Boston Calling Music Festival at Boston City Hall Plaza on September 26, 2015 in Boston, Massachusetts. (Photo by Mike Lawrie/Getty Images)
Mike Lawrie/Getty Images
hide caption
toggle caption
Mike Lawrie/Getty Images
This week’s show was recorded in Chicago with host Peter Sagal, judge and scorekeeper Alzo Slade, Not My Job guest Stephen Malkmus and panelists Emmy Blotnick, Joyelle Nicole Johnson, and Gianmarco Soresi. Click the audio link above to hear the whole show.
Who’s Alzo This Time
Pool Problems; Don’t Forget to Hydrate; The Rise of Hot Podium Guy
Panel Questions
TSA Gets A Dressing Down
Bluff The Listener
Our panelists tell three stories about game shows in the news, only one of which is true.
Not My Job: Stephen Malmus, lead singer and guitarist for Pavement, answers our questions about road construction
Indie rock legend and founder of Pavement, Stephen Malkmus, joins us to play a game called, “Pavement repairs are underway!” Three questions about road construction.
Panel Questions
The Battle Over A Home Sale; The Best Three Words To Get Over A Loss and Out of a Meeting?; A New Job in the Dating World
Limericks
Alzo Slade reads three news-related limericks: Good News For Gym Slobs; Cruisin’ For A Tattooin’; Fringe Food Benefits
Lightning Fill In The Blank
All the news we couldn’t fit anywhere else
Predictions
Our panelists predict what will find after the reflecting pool is emptied
When Julio Miranda-Martin began his apartment search, he had one nonnegotiable: He wanted a dedicated dining room to entertain his friends. He was scouring Zillow in 2025 when a listing for a railroad-style, one-bedroom on the edge of West Hollywood came up that included the requisite dining room. It was also walking distance to his part-time job as a marketing coordinator at furniture store Lawson-Fenning. More importantly, at $2,500 a month it was within his budget.
-
Share via
Miranda-Martin met with his landlord the same day he found the listing, who told him he looks like his son. Feeling like finding this 950-square-foot apartment was kismet, Miranda-Martin signed the lease and set about creating a sophisticated and color-saturated sanctuary. Miranda-Martin decided he needed to make two major investments before moving in: painting the walls and changing the lighting. “I was finally able to move into a place that I actually like, not just out of necessity. I was like, let’s make it feel like my own,” says Miranda-Martin, who refers to the space as his “living canvas.”
In this series, we spotlight L.A. rentals with style. From perfect gallery walls to temporary decor hacks, these renters get creative, even in small spaces. And Angelenos need the inspiration: Most are renters.
The apartment is on the second floor of a fourplex, up a windowless staircase. Miranda-Martin embraced the lack of light and painted it a high-gloss crimson. Without natural light, he hard-wired sconces found on Facebook Marketplace that recall ornamental 18th century candlesticks. They cast a dim but moody light throughout the staircase, ending with an ornate mirror at the top. The mirror shows a glimpse of the apartment’s interior in its reflection when Miranda-Martin opens the door. “Every time people walk in, especially at night, it’s such a dramatic entry,” he explains. “It’s very cinematic,” agrees friend and co-worker Kristin Reeder, who is often a guest at his soirees, “like something from ‘Eyes Wide Shut.’ ”
1
2
3
1. Julio Miranda-Martin’s apartment decor starts in the bold staircase that leads to his door. 2. A mirror at the top of the staircase offers extra depth. 3. Julio Miranda-Martin fills the bookshelf in his dining room with books and treasures.
In contrast, the living room offers a calmer palette of sky blues and earthy browns. Miranda-Martin tends to choose paint colors based on the light. The living room, with abundant west-facing windows brings in soft, bright light. Miranda-Martin painted it with Benjamin Moore’s Navajo, a flat white, as a backdrop to the softer hues of the furniture he designed at his furniture and lighting company, Studio MM. “It adds a stillness,” he says.
The room is anchored by a large velvet couch in a rich brown. The modular couch is anchored on each side with Art-Deco influenced side tables, lamps and light blue slipper chairs he designed, setting up a cozy tableau for hosting his friends. Pale pink cushioned ottomans provide additional seating that can easily be moved around the room to accommodate additional guests.
A velvet couch acts as a statement piece in the apartment living room.
(Etienne Laurent/For the Times)
French doors separate the living room from the dining room. The chartreuse-infused dining room returns to a more dramatic colorway. With less natural light, Miranda-Martin wanted to play up the idea of dining-room-as-treehouse, reflecting the second-floor foliage visible from the small windows. Rather than trying to brighten the room, he leaned into the moodiness by buying inexpensive, USB battery-powered spotlights that are mounted on the ceiling with magnets. Taking an alcohol marker, he tinted the lights a soft amber, allowing him to highlight the art in the room without adding harsh overhead lighting.
The dining room is meant to reflect the foliage just outside the window.
(Etienne Laurent/For the Times)
A shell-adorned mirror anchors the wall facing the windows and built-in shelving, making the room feel larger. Miranda-Martin sourced two shell-shaped sconces that flank the mirror at an estate sale in San Francisco. Most of the art and home decor comes from Facebook Marketplace and Craigslist, or is thrifted from local stores. Estate sales are also a source, though Miranda-Martin feels the rising popularity of these sales in Los Angeles has led to an increase in pricing. “They’ve gotten so over the top now in L.A. [They’re] super expensive. You’re not really gonna find a deal,” he laments, citing the armed security checking bags recently at some of the hottest estate sales.
In addition to changing the lighting and painting the walls, Miranda-Martin prioritized the window treatments, with pinch pleat curtains from Ikea. “Drapery can just make a space feel super elevated,” he advises. He prefers a mix of new and vintage decor, balancing both for an eclectic but deeply personal look to his home. He tries not to overthink his aesthetic choices. “I think it’s very instinctual. I’m not really thinking, ‘Is this in good taste or is this going to be weird?,’ ” he says.
Down the hall, the bedroom’s mostly white design theme returns to a more serene composition, providing a quiet sanctuary. Miranda-Martin removed the headboard from his bed, making it seem like it’s floating between the night tables he designed. “Everything feels sort of streamlined and smooth,” says Miranda-Martin. Like the living room, the bedroom is painted the same flat white but the quality of the eastern light filtering into the bedroom casts a buttery glow.
1
2
3
1. Ceramics fill inset shelves in the kitchen. 2. A glass case in the apartment corridor between the dining room and the bedroom. 3. With its lighter decor, the bedroom was meant to be a sanctuary.
The small kitchen retains its midcentury charm, but open shelving above the counter provides an airier, more contemporary cupboard to show off Miranda-Martin’s dish and glassware collection. The easier access comes in handy when he’s entertaining. His apartment is the perfect pre-game space for him and his friends before a night on the town. He tries to make sure he pre-batches cocktails before his guests arrive.
He also likes to host more elaborate dinner parties and game nights. He attributes his love of entertaining to his upbringing as an only child in Downey. “I like hosting because I enjoy being around more people than when I was growing up,” explains Miranda-Martin. His goal, ultimately, is to bring together disparate groups of people from different spheres in a space everyone will feel comfortable in. Dinner parties at Miranda-Martin’s “feel like an event,” says Reeder. “It’s something you’re excited for and you want to get dressed up for.”
“I’m kind of going through a phase right now where I need to be around people,” admits Miranda-Martin. “I think I just hate being alone.”
-
News1 minute agoThree firefighters killed on Colorado-Utah border as wildfires intensify
-
Los Angeles, Ca1 hour ago6 members of suspected South American burglary crew arrested by Irvine police
-
Detroit, MI2 hours agoDetroit Tigers seek split in home series vs Houston Astros on Sunday
-
San Francisco, CA2 hours agoPeople’s Budget Coalition Claims Victory After San Francisco Budget Restores Most Proposed Service Cuts – Davis Vanguard
-
Dallas, TX2 hours agoDallas weather: June 28 morning forecast
-
Miami, FL2 hours agoWhere to watch Miami Marlins vs St. Louis Cardinals: TV channel, start time, streaming for June 28
-
Boston, MA2 hours agoPolice: Man killed in crash caused by wrong-way driver on I-93 in Boston – Boston News, Weather, Sports | WHDH 7News
-
Denver, CO2 hours ago
Even without extension talks, Nikola Jokic has reiterated his desire to stay long-term in Denver
