Updates Soon
Getting settled in SF. Updates to resume shortly.
Crepes
I love my new neighborhood in the inner richmond. It’s full of restaurants, shops and plenty of produce stands. There is also a crepe shop — Genki Crepes & Mini Mart. They offer everything from Nutella crepes (above) to beef and cheese crepes. I’m afraid this might become a habit, they are quite tasty, though crisper than the crepes you’d find on the streets of Paris. Besides the crepes there are also two aisles of mostly Japanese candy. Now if only I craved bok choy as much as chocolate I might not develop a weight problem!
Comments(1)Chicken Fried Steak
Dinner at the Cherokee restaurant and trading post in Clinton, Oklahoma. A little too much breading for my taste.
Pain au chocolate
By far the best in Providence come from the Seven Stars Bakery on Hope St. They are perfectly flaky and crisp - not greasy or soggy.
Finished my breakfast with a giant cup of English Breakfast tea I as packed the last of the studio.
Btw, the posts will be sporadic until I’m settled on the west coast.
San Francisco Snacking
Took a walk out to the Ferry Building this afternoon and had a salame and cornichon sandwich on crusty bread smeared with French butter from Acme Bread.
Btw, it’s official, I’m moving to San Francisco in less than a month! We now have a place to live but have to sell the house in Rhode Island. Wish us luck!
Soybean Pasta
I’m trying to use up the food in my pantry so I finally got around to cooking my box of soybean pasta. A co-worker made some a while back and brought in the leftovers and I didn’t taste that much of a difference in her dish (though she used a strong pesto sauce), but did notice that this pasta has a much chewier consistency than regular pasta.
I made up a quick pot of tomato sauce with garlic and basil and some turkey meatballs. I cooked the pasta even longer than suggested and it was still quite chewy. After letting it sit in the fridge for a day in the tomato sauce it softened a bit, but still a slightly chewier consistency (and slightly different flavor - hints of artichoke as well as a subtle nutty flavor) than the typical pasta. And I’ve been eating whole wheat pasta for a while now. Overall, I like the fact that it has 23 grams of protein, but would suggest you make it a day ahead and let is ‘marinade’ in you sauce of choice before serving.
I’m going to try it again, but this time toss it with roasted vegetables and a little Parmesan, as I think that might make a better flavor pairing.
Today’s Beverage of Choice…
Prosecco, Dom Bertiol. It’s official - I’m moving to San Francisco next month and the booze makes the packing go quicker.
Mocha Cupcakes
I add 2 teaspoons of instant espresso powder to boxed chocolate cake mix and prepare as usual.
Chocolate frosting:
1 cup butter
2 1/2 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon vanilla
3 tablespoons cream
In mixer: cream butter, sugar and cocoa until blended. Add cream and vanilla and whip until smooth.
Piped with an 823 star pastry tip
Iberico Ham
NPR ran a piece today about the famous Iberico Ham. It’s available now in the US, though the acorn fed variety, Iberico de Bellota, is not scheduled to be in the US until this summer at an estimated price of about $90 -120/lb.
I haven’t seen any in Providence, then again I haven’t been looking. I’ll have to try Russo’s in Watertown, as it’s not too far from the office.
If anyone in New England has spotted this treat, drop me a line!
Candy Friday: Jo’s Peanut Butter Crunch
Last night at the Whole Foods Market in Providence I spotted a display of cutely packaged Jo’s Peanut Butter Crunch candies at the register. In my bag the twosome went along with my sushi dinner and Eden Soy soy milk.
The chocolate treat was my mid-morning snack. I’ve heard good things about Jo’s candy but found the overall flavor of the peanut butter lacking. The chocolate quality was good, smooth and melty, but again, was a weak tasting milk chocolate. Overall it was ok, but really lacked much flavor.