Tonight, I'm making Cajun shrimp and linguini. I'm also experimenting with cooking tempeh the same way I cook the shrimp. If it works, I'll be able to cook this for my vegetarian friends.
I've never had tempeh before, so this is an all new world for me, culinary-wise.
Yummy home made pizza for dinner tonight. This one has pesto, artichoke hearts, cherry tomatoes, fresh mozzarella, and chicken. Fresh basil added after it came out of the oven. Forgot to add the special spicy honey, until I'd eaten at least half of the pizza. But it added a really nice level of flavor!
Does anyone know why Tacolicious, here in San Francisco, hasn't had fish tacos on the menu much (if at all) for a while lately? Is it a sourcing problem? Or something else?
Dinner! Beef Ramen.This broth is 
and the jammy marinated egg I’ll never make any other way again. 
Recipe for the eggs in replies. Broth was homemade chicken stock with added ginger chili oil,fish and soy sauce,dash of hoisin. See ALT for description.
#soupysunday #Ramen #foody #dinner
We refused to give up, and we had a few more persimmons...so we tried again.
But it was clear that our main oven was broken, and was not regulating the temp. Our external temperature tool maxed out. We're not even sure how hot the oven actually got. But it's turned out cake to charcoal in 15 minutes.
For our second attempt, we went with our small toaster-oven. Which worked as we had hoped.
It not only looked good, it turned out super tasty!!!
It was an 'upside down cake', with persimmons. It would have been amazing. But even upside down, there was so much burnt.
We weren't even sure if it was even cooked through, in the middle of the cake. But slicing off the charred top revealed that it was indeed cooked in the middle.
Today, we had bit of a kitchen disaster. Our oven temperature-regulator apparently broke.
After 15 minutes in the oven, this potentially beautiful cake was turned into what looked like a charcoal brick.
The whole place was filled with smoke, so fast. Smoke detectors didn't go off. They probably should have, but thankfully didn't. But we need to check on our smoke detectors!
I have been in an indie book shop in my neighborhood recently, but it was a specialized bookshop...all cookbooks! And they have wonderful events with cook book authors! I love this place so much!
During my walk today, I stopped by the Noe Valley Bakery for some comforting carbs. My eyes were bigger than my appetite, but now I have fresh baked cookies if I need some.
This one's an oatmeal raisin. Underneath it? A chocolate chip cookie.
I don't really have much of a sweet tooth, but hubby made some pudding. I added some pulp from the passion fruit we picked up at the Noe Valley farmers market. Yum!
The seeds add a lovely little crunch, for extra texture.
This morning's yummy fall treasure from the Noe Valley Farmers Market.
I've been especially looking forward to the persimmons coming in. Fall is possibly my favorite produce season, here in Northern California.
In addition to the persimmons, we picked up some guavasteens, and passionfruit. Yum!
One of the best breakfast known to humanity: chilly pizza from the fridge.
It'll be a good Wednesday!
Oh wow! I can now get this fish here in Noe Valley! I asked the owner of Olive This Olive That if she would be able to carry it in her shop, which I can easily walk to. And she did!
If you're in Noe Valley, stop by and pick some up. Be sure to mention that you found out about it from me, here on Mastodon.
https://olivethisolivethat.com/
Editing to add the company that tins this yummy fish: https://bluecovefish.com
I'm not sure if I've ever had such an accurate fortune come out of a cookie before. It says 'You are contemplative and analytical by nature'. Yep, that's me.
After the show at the museum, we walked to the Japanese Tea Gardens and had a snack before walking around the gardens.
By the way, Todo El Dia is from the same people behind Tacolicious. https://www.tacolicious.com/
Todo El Dia gives their roast chicken a chile rub. Not a hot one, but it gives this resulting broth another layer of flavor.
Usually, when I make a broth I don't add any veg. I have friends with various food allergies, including onions, so I keep my broth very simple.
But today, I added the onion knowing I would be the only one consuming it.
Between the mild chile and the onion, the flavors are super yum!
Dinner tonight is an unexpectedly tasty and satisfying clear broth.
The last few days, I've been on a low fiber diet. Prepping for a medical procedure.
We got a roast chicken from a new place here in #NoeValley: Todo El Dia. https://www.todoeldiasf.com/location/todo-el-dia/
This morning, I got out a big stew pot and started cooking down an onion. Then I added what remained of the chicken and filled up the pot with water. Let it simmer all day.
Straining it, so it's just clear broth. So Yum!
I first found out about these tasty tinned fish at a cook-book signing event at Omnivore Books, here in the Noe Valley neighborhood of San Francisco. The author, translator, and one of the featured chefs, for the new English translation of the book were all there. And little bits of the fish on crackers was served at the beginning. All informal. All wonderful!
The book? Taste the World in Marseille: Marseille Cuisine by the Marseillais
