Tag Archives: Lemons

From Fort Mason to Recipe Testing Saturday

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Thursday & Friday

On Thursday we had a buddy in town for work so thought we would try out a Bay Area favorite eatery Brenda’s French Soul Food.

The food at Brenda’s rocks. Simply said, as you have seen me write before of my love of the Old Skool Cafe, Brenda’s is going to give them a run for the money for my top favorite. We went with the always standard of fried chicken with greens, smokey Shrimp & Grits. To start the meal we jumped on the garlic shrimp spread. So good it was worth not being kissable for a few hours. While stuffed, we had to try the flight of beignets with its plain, chocolate and apple options along with the special chocolate bread pudding. The food was nicely prepared, fresh and hot. Service was a bit off that night, but I heard they were running short staff. But not being in a hurry, we weren’t stressed about it. They also have a nice selection of jarred condiments and pickles for purchase. The place does get crowded and doesn’t take reservations. So be prepared to wait during prime times.

 

Friday was supposed to be a “me” day, but between getting caught up with errands, groceries, and some paperwork it sure didn’t leave me a lot of time. After running over to the grocery store, we ended up out of time for a movie. So we decided on dinner out at Eric’s for Chinese food. While usually a long wait, we scored that night with no wait.

Saturday

the hot grilled eggplant sandwich at Readers

the hot grilled eggplant sandwich at Readers

In an attempt to avoid Sunday’s annual excuse for stupidity, the Bay To Breakers madness (now its not that I don’t like the event itself, rather the entitlement that it seems to instill in its very white and male partiers) we took a ride over to Fort Mason to check out Readers Bookstore/cafe for some books and lunch with a side stop at Flax before heading home to work in more edits.

This is an orange version with the single step method crust

This is the lemon version with the two-step crust

Then I thought it would be a good time to work up a test batch of the new recipe I have been tinkering with for the Pistachio Crusted Lemon Cream Cheese/Marscapone Crunch Bars.

While the first one was cooling, I worked up another variation as an Orange Creamsicle Bar for Paul.

Of course, the Boss just got comfortable and watched hoping for me to drop something. But sorry, Dino – not today little man.

 

Sunday

Poor Dino, he is getting tired of our walks too. Since I discovered the podcast Up & Vanished, We have been extending our walk time while I listen to episodes. Which is fine except when its meal time. I think he will be glad when Paul is up and active again. 🙂

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It Was A Fermentation Weekend

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Fermentation you say?

Yup. I got a rare chance to take a class on it. This one was on Fermentation, but first.

OK yes. I am “one of those” that when I get a new cookbook; I read it cover to cover. So there’s nothing better than getting a cookbook that actually has some storytelling in it. I finally got my copy of DeepRunRoots from A Chefs Life’s Chef and Author, Vivan Howard. All I have to say is it’s a good thing I had a full pack of post-it tabs! Oh and by the way- the cookbook is huge and very well done and worth every penny.

So, of course, that meant a morning was spent first finishing up another batch of DeepRunRoots version of watermelon rind pickles. My first batch did well, (which I Facebooked and Instagrammed but didn’t write here about but you can find via the hashtag #BiteTheRoad) but having used those bowling ball sized watermelons which will only make 4-5 jars. Those went pretty fast, and I also wanted some of that leftover liquid to simmer down further into a syrup for other uses this weekend.

Next on my “To Do’s” before I could get myself ready for Fermentation class

Was to knock out a few quick “gestures” for a few pals recovering from surgery; my fav lemon bundt cake converted to mini loaves drying. Many of you who read this, know I am a big fan of making a heartfelt and genuine gesture or appreciations. Be it a way of saying “thank you” or recognizing someone who went the extra mile or simply to cheer up a sick friend.

In this case, in addition to having someone home laid up post surgery, I have two other friends who also went under the knife (or laser as the case may be” and wanted to prepare a little something to send over. To be precise –  my philosophy is either drop it off and go or mail it. When making a gesture like this, it isn’t supposed to be a way for you to take up the persons time with social stuff. It’s your making the effort to drop something off and not be in the person’s way by making them entertain you.

Now I keep a few recipes for precisely this. That meant a trip to the “tree” to get some lemons and I adapted my favorite lemon bundt cake into mini loaves. Now, this isn’t my recipe – it’s one of those from the folks at King Authur flour called Lemon Bliss Cake. They do it so well I don’t really screw with it. The batch recipe makes a huge bundt, two loaves or 4 mini’s. (Check out the recipe’s comments as many shared include some great tips). One lucky person is even getting a jar of the pickles.

When all that was done – it was time for fermentation!

Why Fermentation?

Well, why not? I grew up seeing my Mom occassionally can and jar fruits, pickled eggplant and such but never really learned how. Last year I started to explore more about canning and pickling and decided why not learn more. A pal who has taken classes from the UC Master Food Preserver Program mentioned they were doing one on fermentation. What I liked most was it was hands-on and you got to take stuff home and all materials and supplies were provided, you just had to bring an apron. You can read more and see whats coming up here or the more San Francisco/San Mateo centric list here.

So bright and early Saturday morning we drove down to the Elkus Ranch Environmental Education Center for the class.

I have to say it was one of the best mornings I have had in a while.  With some great volunteers and trainers from the Master Foor Preserver program and a small group of learners, we got down to business with making a huge batch of Kimchi, a jar of preserved Lemons (which I had already tried and written about last year) and a starter kit for making home-brewed Kombucha.

Oh yeah  – if you are so inclined, the next Master Food Preserver Open House/Volunteer Recruitment is May 8th. I may be leaning towards doing the Master Food Preservers Introduction to Canning next myself. They can also be found on facebook: MFP Facebook

Packing the weekend with Holiday Fun

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Packing the weekend with Holiday Fun & Treats

With the gift of unexpected tickets to see the San Francisco Gay Men’s Chorus SFGMC Elfstravaganza concert last night from our friends Paul & Ryan –  after a day of baking some treats for my Pauls office fundraiser on Monday and a trial run of an older Lemon cake recipe I had found a few weeks back. Dinner at Rocco’s then heading over to the SFGMC Concert at the Nourse was a perfect way to end the night. The Lemon “bread or cake” or jelly toast as its post was called on the blog I found it on was flavorful but super dense when we cut into it this morning – so either it needed more time to cook or a few more modifications to make it work. I also think it needed some sharpness so would mix the lemon varieties in a future batch (but.. umm yeah that didn’t stop me from eating it. I am thinking maybe convert the rest into a bread pudding. The Marbled M&M mini’s worked into the Biscotti is always a favorite!
As usual, dinner at Rocco’s Cafe down on Folsom Street is always good. FYI you crab lovers – get on Rocco’s email list to get the announcement for when it’s winning crab Chioppino will be back on the menu during Christmas week.

Packing more in as “The Men Sing On”

Nothing took the message home stronger of the power of the enduring voice of these men has had, than the simple two number reminder held by conductor Tim Seelig. Season 40 is ready to hit the bricks with the 40TH ANNIVERSARY; CRESCENDO GALA SATURDAY, FEBRUARY 24, 2018 .
 
This is the power that a unified voice has. Kudos to an outstanding year gentlemen and the successful Southern States tour. Not to mention some of the very exciting updates that Tim Seelig shared which you can find out more of from visiting the #SFGMC facebook page or website (http://www.sfgmc.org/welcome)
 
I took more shots – but have left them with Paul to whip up some editing magic on them. In the meantime… a few snaps from the show. Ff course, it wouldn’t be a proper #SFGMC concert without a political comment or two and a few special guests you might spot.

You still have a chance to see the men sing during its “Home for the Holidays” Castro show

Sunday, December 24, 2017   5:00 PM, 7:00 PM & 9:00 PM
Castro Theatre – San Francisco

Every year, the San Francisco Gay Men’s Chorus comes together on Christmas Eve to celebrate the holiday season with three not-to-be-missed concerts at the historic Castro Theatre! This year is the 28th Annual iteration of “Home for the Holidays,” and we have quite a few tricks up our holiday sweater sleeves. These shows always sell out, so be sure to buy your tickets early.

Packing Even more

Next up this week is to try to knock out a few more treats and perhaps a remake of the lemon bread.. perhaps… but first its some Chocolate blossom cookies!