PurpleStride time again! We’re walking for Pancreatic Cancer on June 22 at Crissy Field

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Last year we walked with our friend Yolanda and her husband Wes.

Yolanda & Wes

Yolanda & Wes

 

Since then Yolanda’s courageous 6 year journey ended and we saw her on to a new adventure. With her passing, we all were left with a space in our hearts from her touch. But come June we will be grabbing our sneakers again and walking in the PanCan.org‘s   5k PurpleStride here in San Francisco. We (Paul and I) set a small goal for ourselves – but would love to beat last years goal of $600.

Yolanda rarely ever stepped back from a challenge and knew the meaning of take a bite our of life with two hands! Don’t let her legacy and those of the so many others with PC be for nothing. Take part, Take a bite!

 


 

Consider donating if you can – you can to donate to our walk donate page here: Frank & Paul’s 5K Adventure or if you are up for a great day at Crissy field with a bunch of fun folks – consider joining Yolanda’s Team and walk with us.

My Students create this PSA last Spring

and this fall they went wider and did one for the South Bay too!

When the classmates stopped over this weekend

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Had a chance to visit with some of the folks who are (were) in my Phd Program who graduated last weekend. Since many of them were from out of town – instead of  meeting at a resturant I offered up my place.. Opted to put out lots of pick foods. Here is a quick sample of what we noshed on while dishing the process… Recipes to follow this week once grades are in, but much of it was “almost homemade” style.

When Turkey & Fixen’s isn’t about Thanksgiving

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A few weeks ago, we got a hankering for a full out turkey dinner.. but I really didn’t want to fuss with a full turkey, brine, etc. Decided to play around with an old recipe that uses the 1/2 turkey breasts with bone in. Since my household isn’t much a dark meat one – this is perfect for when I don’t plan on making any stock or soup.

Cooking the turkey this way is quick and  pretty low maintenance. After taking the breasts our of the package, I rinse and pat well to dry.

The in a small bowl I mix a stick of butter, 1-2 tablespoons of olive oil and fresh and dried hers. Mix well – it should have a consistency like mayonnaise. Gently raise the skin off the breast and coat, then do the same on the skin side. Give its a generous covering.

To cook – I happen to like stuffing that has the turkey drippings in it – but the breast will dry out if you check on it too often – so I put a small rack over the stuffing while it cooks – this allows the stuffing to cook and have a nice crunch top with all the drippings to blend in it too.

Cooking time will very and I find that its as easy to make two at one once (one on the stuffing and one in a second pan) the one in the second pan actually is what I use for drippings for the gravy. I usually cook mine uncovered at 375 degrees for 15 min, open the oven , remove them and baste, then lower temp to 350 or 325 for another 90 min. checking by thermometer for doneness. Thermometer should be around 165 degrees that gives you time to remove, cover and let sit while you make the gravy.

Toss on the grill some baby carrots, broccoli sprayed with olive oil cooking spray to get slight char on, maybe some baked mac & cheese you got from Tower Market and doctored up some with more cheese and a bread crumb strusssel and dinner is served in less than 2 hours.

You will have plenty for lunches !

 

Wireless charging with @InPofi

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Got a chance to see InPofi’s wireless charger/case kit at MacWorld this year and after checking out some the other vendors decided to go back and purchase the kit.

I have to say can’t be happier. The case fits smooth and snug. The low profile chargers are quick and efficient and the fact that they offer two means I could leave one of my office and one in the kitchen. They come in several colors.

If your are on the fence on wireless charging-jump. Its worth the plunge.

Also on Amazon;

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Sometimes you just have to go “Greek”

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My always ready to grab a meal out pal,  Ralph and I  decided to hit Orexi over in the West Portal. We’ve walked by several time and had heard good things about it – so after a rough week, and Paul being out of town – we figure why not.

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We are sure glad we did. From the moment you walk in, the experience was welcoming. The smells rich with grilled meats and herbs, friendly people and very welcoming hosts.

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We started with some of the starters that just looked too good to ignore; grilled Calamari (squid), Greek Sardines and of course Saganaki (grilled cheese) – these each were so good that we could have stopped there. Each had its own distinct flavor and richness that essentially made for a lot of bread dipping afterwards.

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For our main course Ralph opted for the chicken (which he raved was amazing!), and after spying someone else eating it – on site alone, I went with the lamb chops.  Again it was a win win.

We had heard that some folks felt they had a tendency to rush courses – which I hate, so we mentioned up front that we were not in a hurry and to place the entree order accordingly. The server was happy to oblige and followed through as promised.

While not cheap – I do think the food is well worth it and when you want a nice atmosphere or a date night or a special occasion that allows you to have some fun in.

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Orexi 243 W Portal Ave, San Francisco, CA 94127 (415) 664-6739

 

Dinner at San Francisco’s Grand Cafe

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Great meal and service last night. Love the fact that the waiter didn’t have to be told we are on our way to see a play and just initiated that he would let the chefs in the kitchen know after he placed our order.

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Both the appetizers and the entrées selected came out hot, rich and flavorful.

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I opted for the duck entrée which I have to say had all the meaty flavor of a steak but truth be told, its power overme was the bed of ingredients that the duck lies on. The “roll around on” could have been a great meal in itself- pieces of cauliflower, herbs, greens and fiddleheads just excells. The steak and chips – always a good classic and of course the ever solid cassoulet; which is always a favorite; rich and creamy with its melting succulent meats and beans blending a nice smoky flavor dish.

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Sausage flatbread & octopus salad started us off. Here the octopus shined and really was a meal on its own.

 

Overall a great dining experience.

Grand Cafe
501 Geary St
San Francisco, Ca
http://www.grandcafe-sf.com/

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New BirchBox arrived..

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As some of you know – I get the monthly Birchbox for me delivery – This month came with samples of Atelier Cologne (you know thats going to the office for the boys) , English Laundry Shampoo and body wash,  Stubble & ‘Stache face moisturizer and beard conditioner , Vasanti Brighten Up cleaners and Vivarati no show loafer socks!

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Im still working my way through last months box -but at first glance the Stubble & ‘Stache face moisturizer and beard condition will be up to test soon, the other products will go on the vacation dopp kit for when I travel. All and all having the Birchbox account has gotten be some great deals, good discounts and nice products I wouldn’t have found otherwise.

 

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My fav this month is the Mr. Natty FFS (Face Forest Beard Soap) its got a great smell that is  forest based with its blend of rosemary and English mint, which act as an aromatic wake-up call,  with out being over bearing and dissipates soon after. But I love how it leaves my beard and the feeling of my face under all that hair. It max a mild astringent quality that I find I was looking for.

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Spring Fling for OpenhouseSF still available

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Hey Folks – still time to get your tickets and support Openhouse for it’s spring fundraiser for LGBT seniors. with over 400 folks already signed up – it will be another great event. I’ve room at my table if you want to join us. When you register, towards the end it will ask for table capt. Look for my name.  For those of you who can’t come – please consider making a donation or buying a ticket to allow a senior LGBT local to attend and enjoy. Msg me for details.