Claremont’s burglars

Two thematically related items from the Claremont Courier’s police blotter, compiled by Matthew Bramlett, got my attention.

On March 3, a thief broke into a dental office and made off with about $6 in cash and “an unknown amount of plastic desk drawer organizers” before the alarm went off and he fled.

Then on March 7, two men broke into a massage studio “and stole cash and facial products.”

It seems that on the mean streets of the City of Trees and Ph.D.s, burglars want to stay organized and moisturized.

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Column: Baking news: Claremont club crafts cake for columnist

A speaking engagement on my birthday was accepted with misgivings, but the University Club treated me right: with a treat, namely, a cake. That kicks off Friday’s column. Under an equal-time statute, an item is given to the Claremont Pie Festival. Then there’s a Culture Corner and a Valley Vignette about an Upland figure.

Above, club member Anne Sonner, who baked the cake, poses with me after Al McCombs of the Chino Champion, another club member, found the cake’s headline free of typographical errors, if perhaps not free of hyperbole. Below, details of the award remain maddeningly vague.

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Restaurant of the Week: Min’s Dumpling House, Rancho Cucamonga

Min’s Dumpling House, 9789 Baseline Road (at Archibald), Rancho Cucamonga; open daily

There are Min’s Dumpling House locations in Chino, Corona and Rancho Cucamonga, the latter of which I tried out recently at lunchtime with two librarian friends. It’s in the 99 Ranch center, home to another Chinese restaurant, a Korean restaurant and a boba shop.

Min’s is on the small side, but brightened by sunlight, art, carved screens and other decor, and the seating is spaced apart, giving everyone some elbow room. Its menu is on the large side, with 156 items: rice dishes, dim sum, soups, seafood, hot pot and more, including 15 vegetable-only dishes. The specialty is cuisine from the Hunan province. Many dishes are spicy, but they’re marked as such on the menu and we stayed away.

We ordered six items: pork dumplings (item 1, $7); BBQ pork buns (item 5, $6); shrimp and pork dumplings (item 19, $9); sweet and pungent spare ribs (item 59, $11); Chinese broccoli with garlic sauce (item 123, $8); and vegetable fried rice (item 150, $7).

I was a big fan of the dumplings — the pork were soup dumplings, the shrimp and pork were simply filled — and the pork buns. Nothing wrong with the broccoli either. The others liked the spare ribs and rice the best.

Min’s is among Rancho Cucamonga’s best Chinese restaurants, and given that the menu has a couple of my favorite items, cumin lamb and beef roll, I’m sure I’ll be back.

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City of gracious book talks

Photo by Allison Evans

Last Wednesday evening I spoke at the Carnegie Building in Upland for what turned out to be one of my most successful events ever. There were 36 in the audience, according to one friend who counted. After speaking and reading for maybe 20 minutes, I took questions. And questions, and questions. Interesting, amusing, thoughtful questions, for a little more than an hour.

Usually, say at a service club talk, there’s only 20 or 30 minutes for questions, so to have a relatively open-ended discussion was rare. But even at that, no audience has ever had this many questions. There might have been a couple more if the librarian hadn’t wanted to wrap up. Because people seemed so interested, my answers tended to be full and reflective as I talked about books, writing, my journey to Ontario, council meetings and more.

One friend said afterward, “I’ve never seen an audience so engaged.” Thanks to everyone who turned out — including three Upland council members — for being there and being, sincerely, such a great audience. It was lucrative too: I sold 16 books.

Photo by Ann Lara

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Column: After 20 years of questions, finally, some answers

Friday marks 20 years for yours truly at the Daily Bulletin (huzzah!), and my column is about the milestone. Rather than reflect on two decades, I did something I’ve considered doing for a slow day for years: I compiled a FAQ about me and my job. Hope you find it of interest, and thanks for reading me for whatever portion of my 20 years you’ve followed by work. Even if it’s just since, say, Wednesday, it’s appreciated.

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