Saturday, February 16, 2013
Friday, February 15, 2013
Plant Cafe with a view of the bay. I ordered the California burger which is a veggie burger that's a little red from the beets inside so it looks a little like a rare meat burger. Between the sandwich, potatoes, and Transamerica building there's a pattern of triangle shapes above. After lunch we walked back to the TCHO chocolate factory for a cool treat.
A Seattle friend came to SF for a little sunshine on a long weekend. Locals say that winter weather in SF is the best as it's usually our summer with warm temps and calm wind. After devouring our burgers we headed to Ocean Beach to catch the sun setting on the Pacific Ocean. It didn't take long until I was chatting with our surfer neighbors and they shared their thin mint girl scout cookies and stories. There were a few kids in the bunch and it was their energy was impressive as they raced up and over the sand dunes and through sea foam for hours. I was more than a little captivated by the sea foam and it was like cloud watching on the beach. Eventually the sun set and we were all still sharing stories until the cold night air sent us in. The street lights and graffiti on the sand walls reminded me of Berlin and only fed my wanderlust a little bit more.
Roam Artisan Burgers and the rumors are true, the burgers are delicious.You can order a beef, turkey, bison, elk (seasonal) or veggie burger. I ordered the classic burger with bleu cheese and my friend Trisha and I shared a strawberry milkshake and fries before heading to the beach.
Tuesday, February 12, 2013
chocolate peanut butter coconut bliss ice cream with frozen berries by computer light. I first fell in love with coconut bliss when I lived in Portland, OR and when I moved back to SF I was so sad to find that it was a NW product that hadn't made it's way down the coast... yet. It's made with coconut milk instead of cow milk and it's amazing and thank goodness it's sold in SF now. I use to get the coconut flavor until branching out and now the chocolate peanut butter is a current fave. I've made my own before with a can of coconut milk and an ice cream machine so if you're feeling inspired I'd say go for it.
2nd place which meant free pudding for SF. I spent the day at home trying to get over the lingering cold, but managed to rally in time to see the whole bit. Former 49er and Super Bowl champ Ronnie Lott passed out the pudding cups while I had Bill Cosby Jell-o commercials running through my mind. I ended up handing a few of them out to transient guys and they were overjoyed so in a way this made both cities winners.
Four Barrel Coffee before ambling around the Mission District. This was one of those days were the city was just buzzing with life and there was something new to capture on every block. I snapped a few pics along my way to Tartine for a ham and cheese croissant (favorite treat) for lunch and then walked around a little more. There's so much to see in this small city and someone is always adding new street art or the light catches something in a new way as the sun shifts and all of a sudden something looks new and undiscovered.
Monday, February 11, 2013
Saturday, February 9, 2013
Caffe Trieste has been serving coffee in SF since 1956 and I like to think of all the beat poets and artists that have lingered here. Walking out out of school the rain moved in and this corner store sparkled like a gem with all the pastel hues shining through the rain.
Wednesday, February 6, 2013
Inspiration for the citrus salt came a few years back with this article on how to make fragrant salt and then my friend Emily Katz recently made citrus salt and had me thinking this would be the perfect way to use up the extra lemon zest with minimal effort. Voila!
I used a super fine zester to zest the lemon ends into a pint mason jar and when I remembered I added an equal amount of salt to the zest and just alternated between a layer of salt with a layer of zest until all of my lemons ends were zested. I screwed the lid on and shook the salt and lemon zest mix to release the oil into the salt instead of pulsing it in a machine. I ended up with about a 1/2 cup of fine lemon zest and added1/2 cup of sea salt. Of course you can use more or less zest depending on personal taste. I put the salt mixture on parchment paper atop a drying rack on a small stool and let sit and dry in the sun over a few days until the zest was dry and crumbled when pinched. Store it in an air tight jar and should keep for a few months+.
I don't really use salt to flavor my food on a daily basis and mostly use it in baking so this batch may find itself atop homemade caramels.
I sliced the lemons (minus the ends zested and trimmed ends) into thick rounds about a 1/4 inch thick and tossed them into the pot. I covered the lemon slices in sugar (I use unrefined organic cane sugar), a thick coating, and then placed a layer of parchment between the lid and pot to avoid any oxidation with the metal rim and wrapped it up in a dishtowel before leaving it to sit on the counter until the work week passed and the weekend came. I added enough water to cover the fruit plus another inch and brought it to a boil and then simmered the lemon, sugar, water mixture for about 2 1/2 hours. I added a little more sugar to cut the bitterness from the pithy white part.
I had a lot of lemon that led to this rustic recipe and now I'm itching to make grapefruit marmalade. I just made this "recipe" up as I went along, but I did a little searching and found this lemon marmalade recipe that looks like a more measured version of what I made and it's British and marmalade always makes me think of the Brits so they've gotta do it well, right?