Ferry Plaza Market

Saturday I was up at 5:15 and hit the gym for a quick 1 1/2 hour workout- LEGS! I trained hams, quads and threw in some calves (for what it was worth, I was pretty shot by then). 


I don't like rushing through my weekend training but sometimes I must make sacrifices!


I got home at 7:45 and rousted the boys, we had to pick up Lauren at 8:30 for our eating excursion in San Francisco.


I had the music on and nothing was satisfactory to the boys until I hit on Led Zeppelin, then I demonstrated the hair flying around, head banging car dancing only a crazy mom can do at 8:30 in the morning...and a mom who grew up with Led Zeppelin...(I know all the words....)


After every competition this is my dream destination, but after my October competition we were all so busy we never made it! So two months later, here I am having fish tacos and red wine for breakfast at Mijita. 

Lauren and Cooper enjoyed theirs, we also had quesadillas.  It was a bright but blustery day by the bay, coats were on most of the time.




Below David is introducing Lauren to raw oysters from Hog Island, David bought a bucket full!  Lauren liked them too! I have to hand it to her, not many people would be this adventuresome. Here- take a raw mollusk on a paper plate and stab It with a toothpick and stick it it your mouth...yeah...

After we ate and drank our way through the market, (tacos, wine, champagne, oysters, cheese), we stopped at Red's Java House for burgers.  The bartender was a little too overzealous when he opened David's beer, so the bottle flowed over the top when he plonked it onto the counter. He laughed and said "Hey buddy, keep it and I will give you another too! I think the stuff is organic or something, that keeps happening so I have been drinking them all day!"

I think David shared the beers....I had some very bad red wine, but  the atmosphere made up for it. Cooper and Lauren were having fun, the people watching was great! 


David really was having fun, he was just a little grumpy after I elbowed him as he walked up with my wine. The peels of laughter didn't help matters....He wiped it up and I drank the remains.

Red's has some seriously good burgers. There is nothing fancy about this place, nothing. In fact, they even have a sign "We do not serve lettuce or tomatoes" ha ha We decided it was because those are fresh items and would require monitoring or regular shopping..

My haul for the day? Two bags of Blue Bottle Coffee the fantastic, organic coffee we enjoy at Chez Panisse.  Lauren bought some for her father too. Sunday I shall have the Bella Donovan and....

A slice of this! My absolute favorite spelt and rye bread from Acme Bakery. When I told the guy at the counter I wanted 4 he looked at me like I was an oddball. I cannot really imagine any better breakfast than a THICK slice of this, toasted, with peanut butter and then a cup of scrambled egg whites on the side. I want to go to bed early so I can eat it sooner.


This bread is hefty and chewy, David described it to Lauren like thick cardboard, but I think it's more like semi dried oatmeal...I love it. It is only made twice a week, and available in San Francisco or Berkeley. I suppose it isn't high in demand. David is slicing and wrapping it up to freeze as I type this.

Then we bought a 2.5 pound rib eye from 4505 meats, look it's as big as my head! The four of us will have it for dinner on Sunday. 

I will serve it with roasted baby turnips that I bought and some steamed Romano beans. The turnips will be cleaned and dried, coated with fruity olive oil, salt and pepper and roasted in a small open pan in a high oven until soft and almost caramelized on the outside, they will take on a sweet flavor, perfect with meat. 

Tonight (Saturday) I shall make clams (from Hog Island) with chorizo (from 4505 meats) and onions and wheat beer. It's like a Spanish stew, served with homemade aioli.

David will continue to eat the oysters he bought, I will find shells all around for days...

So was any of this on my "diet"? Nope. I am OK with that. I do believe it is important to eat clean and healthy, and I do 90% of the time. I also believe it's important to celebrate life and the things that bring us together, days like this. How many more times will my 17 year old son want to bring his girlfriend and hang out all day with us? Not many...How many days can I diet? Too many to count.

The food I ate and bought may not be low fat, but it is all (except the greasy burgers) from purveyors of local and sustainable goods. The greens were crunchy and just harvested, the coffee roasted the day prior, the meats local, the breads still warm as I placed them in my bag. The champagne? Came from France...ha ha but where else does real champagne come from?

Sunday I can get back into the groove, and enjoy my toast and coffee, thinking about the weights I will push the rest of the week.


And it gives me something to dwell on too. I do love to spend days like this and the fact that I don't do this often makes it oh so very special to me. We laughed and had such a good time, and luckily didn't get pulled over by all of the cops prowling Highway 280! 


Check out the video below to see Red's. Go straight to 10:24 because it's long! (Email subscribers will need to navigate directly to the blog to view the video)

Obligations, Guilt, Pleasure, Frustrations

What the hell am I talking about?!


Life


A typical life as many people know it; a gourmand's dream as other's do; a living hell for a Figure competitor.


I love to cook, I always have and I am good, let me say that. Really, really good. Seriously.


I can taste anything once, and then reproduce it. 


My family knows this, and they miss it, believe me. It makes me feel guilty. When I am done with a competition, I start cooking again, the foods I love, the foods they love. I do it because I feel I am obligated to, I also want to enjoy it but I feel guilty. 


This is not healthy is it? No...a good reason never to start competing...


Tonight, as I write this, it is Friday at 7:45 pm. David and I just enjoyed a great dinner  (Cooper had one bite, he was in and out due to a football game). What did I make?


Take a look at the picture, but it was Lamb chops with black olives.


Doesn't sound too impressive but in reality it was two racks of lamb, cut into loin chops. Marinated in olive oil, garlic, oregano, chile flakes, lemon zest, lemon juice, and black olives.


Then quickly seared in olive oil in a very hot skillet, then cooked with the above marinade and some water.


Served with fried fingerlings and sauteed zucchini. 


Oh we had sparkling wine before, and then a nice 2008 Domaine Tempier Bandol with the meal.


As we ate David said "Oh, I am living at Chez Panisse again..."


Shit, I cannot eat like this all the time and maintain my physique.


And I cannot make my family live on chicken breast and asparagus, can I?


Obligations, guilt, pleasure, Frustrations. 


Be prepared to deal with it. Life will get in the way of your competing. Or is it that competing gets in the way of life?

Salmon Poached in Herb Broth

David asked if I would make “the salmon in the broth”…I knew what he meant, I love the dish. You really cannot eat anything that is as tasty and healthy as this in the springtime, a perfect lunch or dinner.  This was the dinner we had after my birthday lunch at Chez Panisse, even Cooper loved it.

This recipe can be altered to fit a pre competition (not less than 6 weeks out for me) or a dieter, or a non dieter, just by not adding the olive oil.

Don’t let this recipe scare you, in fact, I have made this with almost completely different ingredients and it has been wonderful. I have used chervil instead of tarragon, shallots instead of green onions,  fava beans instead of peas, because I believe that cooking is an art, not a science and you shouldn’t worry about measurements or specific ingredients too much!

This is salmon that is poached in an herb broth, served with spring vegetables such as sweet peas, favas or asparagus (I use all!)

For 3

½ bunch tarragon (1 tablespoon chopped and set aside)

½ bunch chives (1 tablespoon chopped and set aside)

1 ½ cups water

½ cup white wine

½ cup parsley leaves

2 medium green onions, white and light green parts cut into thirds

1 celery rib, cut into thirds

1 garlic clove, smashed

1 large thyme sprig

½ teaspoon coriander seeds

¼ teaspoon black peppercorns

1 ½ by ½ inch strip lemon zest

Kosher salt

3 6 ounce skinless center-cut salmon fillets

½ cup fresh shelled peas (or frozen)

½ cup blanched asparagus, cut into ½ inch pieces

1/8 cup extra virgin olive oil

In a medium saucepan, combine the unchopped tarragon and chives with the water, wine, parsley leaves, green onions, celery, garlic, thyme, coriander seeds, peppercorns, lemon zest and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat to moderate and simmer the broth for 20 minutes.

 Strain the vegetable-herb broth into a very large skillet; discard the solids. 

Bring the vegetable-herb broth to a simmer. Season the salmon with salt and carefully add the fillets to the skillet, skinned side up. Bring the broth back to a simmer. Cover the skillet and reduce the heat to moderately low.

Cook the salmon for 3 minutes, then turn the fillets and add the fresh peas. Cover and cook until the peas and asparagus (or favas) are bright green and the salmon is barely cooked through, about 4 minutes.  (Yes I have an extra piece of salmon, it was a funny shaped piece and it was removed very quickly and eaten as a snack!)

Using a slotted spoon, transfer the salmon to shallow bowls and scatter the vegetables on top. Whisk the olive oil into the broth. Pour the broth over the salmon, sprinkle with the chopped tarragon and chives and serve. 

50th Birthday Celebration

 

I had a great birthday, and thank you all for the warm wishes! Everyone is great to take time out of their day to say "happy birthday".

Here I am ready to dash out the door on my way to Chez Panisse in Berkeley. First, a rice cake with peanut butter, a glass of A. Margaine Premier Cru champagne, a gift from the owner of Vintage Wine Merchants in Santana Row.

And what is that box I am holding? It is a wireless 2 terabyte external hard drive for my computer! Who said diamonds are a girl's best friend?

I started the day with a 60 minute, very long walk on the stair mill, then a very long shower and steam. My club has a full service salon and spa, so the locker room is fairly luxurious.

Then home for two fried eggs and real toast. I honestly do not recall the last time I ate that, and I enjoyed it quite a bit!

We then drove to Berkeley where a woman walking by took our picture as we stood in front of Chez Panisse.

I started with a glass of Cremant du Jura, Andre et Mirelle Tissot, France while David had a Dolin Vermouth de Chambery. Coop had a D'Arbo sour cherry fruit soda.

Pictures are a bit dark as I didn't want to bother anyone in the restaurant with a flash.

For my first course I had Cardoon and radicchio salad with anchovy, garlic and egg.

David had baked Andante Dairy goat cheese with garden lettuces and Cooper had a Pizzetta with wild mushrooms and gremolata.

Two glasses of 2009 Muscadet de Cotes de Grand-Lieu, La Noe, Eric Chevalier.

A woman sat down in the booth right behind me and I said "Guys! That's Alice Waters! (the founder of Chez Panisse), and they said "no it's not!" Then we heard one of the other women say "So Alice, tell us about your.....

Cooper's eyes got big, it was her, enjoying lunch there right behind us.

David managed to get an autographed menu for me, wishing me a happy 50th, from Alice Waters!

Then I had local clams and mussels with saffron, leeks, and romesco sauce.

It was stunning, as you can see, I cleaned my plate.

David had fried Petrale sole with root vegetable slaw, roasted potatoes, and remoulade sauce.

Cooper had grilled Magruder Ranch pork leg with fried shoestring potatoes, charcroute rouge, apples, and juniper.


Two glasses of 2009 Touraine Rouge, Francoise Chidaine, France.

For dessert, I had a wonderful bittersweet chocolate marjolaine with cognac creme anglaise (and I am still paying for the cream, 5 hours later...damn!)

David had candied Meyer lemon ice cream with citrus compote and madeleines.

Cooper had a bowl of Churchill-Brenneis Orchards Page mandarins and Bahri dates. (He said they were the best tangerines he ever had and loved the dates, they were like none I had ever tried).

Two cups of Blue Bottle Coffee Company Chez Panisse House Blend coffee and we were done.

Done and done in. 2 hours it took, sheer bliss the entire time. It was wonderful! Then David bought me Alice's new cookbook called "In the Green Kitchen (autographed too, how convenient that she was there on my birthday!).

I told Cooper that this would be a good book for him to take when he moves out. It has the basics of creating wonderful, healthy meals. He liked this idea, he enjoys Chez Panisse quite a bit.

But, we had our sites on dinner so trooped across the street to Andronico's for fresh favas and asparagus, I would make poached salmon in herb broth, but I will write about that later.

Maybe when I retire I will become a restaurant reviewer? As you can tell, I pour my heart and soul into everything I love!

If you have never tried the Chez Panisse cafe, yet you love fresh, local, simple foods prepared so the true flavors shine, this is the place to go. I first took David here for his birthday over 25 years ago, and we have been returning time and again.

Cooper was first at the "fancy" downstairs restaurant when he was 3 weeks old, they welcomed him (and breast feeding mom) with open arms. At one point, David took him to the foyer because Cooper was crying, and we didn't want to disturb others. The waiter took David's meal away, and as soon as he sat down he brought him a new plate, freshly prepared and hot.

Chez Panisse cares about food and they care about people. Please try it someday, it will become a special place for you too.

Monday Morning Motivation

Happy Birthday to me! I am 50 today...I look and feel great! I am so happy to be alive and doing what I am doing, I really am a lucky person. Or, does luck have anything to do with it?

You chose your attitude the minute you wake every morning, your choice will set the tone for the rest of the day.

As I write this on Sunday afternoon, I am sipping Laurent-Perrier Cuvee Rose champagne and munching on a half a peanut butter and jelly (no sugar) sandwich (flax bread). What a pairing! 

Oh, I also have some Snake and Butterfly peanut butter cups- if you are not totally into organic, wholistic, cook in the naked type of thing, forget it- these cost too much for you to appreciate.


Then there is the Vosges bunny and the split of champagne that the owner of Vintage Wine Merchants game me as a birthday gift (the bottle on the left).

Today (Monday), David and Cooper are taking me to Chez Panisse, my absolutely most favorite restaurant.  You never know whats on the menu until Monday, so it will be a surprise. I will have an apertif, then an appertizer, an entree and a dessert and coffee. Of course, wine throughout.

They know it's my birthday, the mentioned it when they called me on Saturday to confirm my reservation . The woman said "we will do our best to ensure your birthday is as special as it should be"

Looking at the menu from last week I can see things such as fava beans, pea shoots, young spring lamb, sole, asparagus, rabbit, oysters. All of it is local, fresh and so amazing, if you have never eaten here you haven't lived.

This is one time when I will actually eat ice cream, so I just took a break from writing and put some lactaid in my purse. Chez Panisse has their own pastry chef, who makes their ice cream, and if that is the only chocolate dessert, then that's what I shall have! I would love to have the souffle or the flour less tart though....

I will be sure to let you know what I had!

“Anyone who stops learning is old, whether at 20 or 80. Anyone who keeps learning stays young. The greatest thing in life is to keep your mind young.”
~Henry Ford

“Beautiful young people are accidents of nature, But beautiful old people are works of art.”
~Eleanor Roosevelt

“Age is whatever you think it is. You are as old as you think you are.”
~Muhammad Ali 

“And in the end, it's not the years in your life that count. It's the life in your years.”
~Abraham Lincoln

“Age is an issue of mind over matter. If you don't mind, it doesn't matter.”
~ Mark Twain

“We don't stop playing because we grow old; we grow old because we stop playing.”

~George Bernard Shaw

“The minute a man ceases to grow, no matter what his years, that minute he begins to be old.”

~William James 

“I don't believe one grows older. I think that what happens early on in life is that at a certain age one stands still and stagnates.”

~ T.S. Eliot

“You are never too old to set another goal or to dream a new dream.”

~C.S. Lewis

Zuni Cafe

Zuni Cafe in San Francisco, one of our favorite places! The chef, as so many of the great ones in the United States have, once worked at Chez Panisse in Berkeley.

The Zuni has a great wood burning oven in the middle of the small restaurant, they cook many things in there, pizzas, pork, and their famous whole chicken with bread salad. I have never had it at the Zuni, but I have their cookbook and I have made it numerous times at home, it is simply to die for. 

 
My lunch above caught my eye for two reasons, it had fresh shell beans and chicken wings, two of my favorite foods. Many people have never had fresh shell beans and are not familiar with them. The beans you buy in a can were once fresh shell beans- cannellini is what I have here. And the wings? Well, they are an item that I rarely eat as they are covered with skin...

The chicken wings? Not your "hooters" style, thank you very much, but tender, spiced, falling off the bone wings that had been slow braised.

The dish was actually called: Chicken wings braised with carrots, prosciutto, cinnamon, tomato and clove, fresh cannellini beans and chard. 

I love all the fresh vegetables, spices and juices.  There is no thick gravy like sauce, only a broth that warms the soul, and keeps the bread moist that I shall dip in it!

David had: Devils Gulch Ranch rabbit salad with frisee, fennel, watermelon radishes, hard cooked egg, creamy mustard vinaigrette, and fried capers.

I love food, and this food is quality, not quantity. I savor each bite. The restaurant is funky, it has small tables, situated very close together. The menu changes daily, but there are a few things that are never absent, and that is the roast chicken and their fabulous burger. They grind the meat there, make their own buns, pickles and ketchup. It's always a struggle for me, "the burger or the??"

And in the end, I had the Gateau Victoire, a flour less chocolate cake inspired by Julia Child that has been on their menu everyday since 1982. You can find the recipe online, or even better, visit the Zuni.

They take reservations on open table, but a little known fact is that they hold aside 1/3 of their tables at all times for walk ins!

Ratatouille

My good friend belongs to a CSA (Community Supported Agriculture). Hers is the typical setup, you sign up for a certain length of time, say 6 months and every week, ya get what ya get!

Mine, I get a choice if I want to buy it each week, either I say yes or no, and it's at work, easy to walk over and get it, so I have the best of both worlds.

My friend is also quite the jet setter, she is always going here or there, often out of town for a few days. I love it! Why? Cause she needs someone to eat her veg!

She gets her delivery every Wednesday, so when she is  planning a trip, I get an email from her with her itinerary and I get the food. A week ago I got the delivery and when I opened it up,and took stock, I had eggplant, tomatoes, basil, onions, peppers and squash, why it was ratatouille in a box!

I pulled out my Chez Panisse cookbook and got to work, you can see most of it all diced up in the picture above. That's what takes the most time, the dicing and slicing. Once you do that, it comes together quickly.  

Ratatouille is best served cold, odd I know, but it is and that makes it even easier to prep ahead. If you have never had it, it is a French vegetable stew, not lots of liquid, but a creamy, rich texture that goes great with fish, grilled meats or chicken.  

Don't let this recipe, or ANY recipe scare you. Cooking is an art, which means you create it with what you have. If you don't have one ingredient, it does not ruin the dish, it merely changes the dish. The absolute only time you must have all ingredients is in baking, and baking is a science.

I have never been very good at baking, I think I am more artistic!

1 large eggplant
Salt
3 onions

3 red bell peppers (or any color)
4 summer squashes

5 tomatoes
10 cloves garlic
Extra virgin olive oil
Hot pepper flakes

1 large bunch basil (about a 1/2 pound)

 

Set aside a handful of the basil leaves for garnish and make a bouquet garni with the rest by tying kitchen twine (cotton only!) all around it like a bundle.

Cut eggplant into 1/2 inch cubes (leave skin on), salt liberally and leave it to drain in a colander.

Peel and cut up the onions, the peppers, squashes, and tomatoes, keeping them all separate. Everything should be cut into pieces about the same size as the cubed eggplant.

Smash and peel the garlic and chop it coarsely.

Press down on the eggplant to extract more water and dry it.

In a heavy bottomed pot, heat some of the olive oil and gently fry the eggplant until golden. It will stick, and get a little mashed up, don't worry. Drain and reserve the eggplant.

Add more olive oil to the pot and over medium low heat start sauteing the onions. When they are soft and translucent, add the garlic, the hot pepper flakes and the bouquet garni. Stir for a minute.

Toss in the peppers, cook for a few minutes. Add the squash, cook for a few minutes, then add the tomatoes.

Cook about 10 minutes, stirring occasionally then add the eggplant and cook another 15 to 25 minutes until everything is soft and the flavors have melded together. Remove the bouquet garni, pressing on it to extract all the flavors.

Adjust the seasoning with fresh chopped basil leaves, salt, pepper and a little extra fresh chopped garlic if you like.

Serve warm, cold or room temperature.

 

 

 

 

I have mine with a piece of fish, David and Cooper spoon a large helping on their plates, drizzle with extra olive oil and have it with grilled Italian sausage. 

Ratatouille is a wonderful, earthy taste of Provence, give it a try you may have only a week or two left for those wonderful ingredients as winter is soon upon us.

Kids Eat Better After Learning about Food

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I talk to so many people who ask for advise about diet, I used to be amazed at how little people knew about the foods they choose to put into their bodies, or not.

The San Francisco Chronicle published an article about a study that proves the Berkeley Unified School District's School Lunch Initiative works.

A three year UC Berkeley study shows that students fed a steady curriculum of gardening, cooking and nutrition have significantly better eating habits than children who don't get the same instruction.

Surprised? Not me.

The report, scheduled to be released this week by the university's Dr. Roberts C. and Veronica Atkins Center for Weight and Health, is one of the first to look at how an integrated approach to food education at the elementary school level can contribute to children's health and welfare. The center's findings could prove timely as Congress prepares to vote, possibly as early as this week, on child nutrition legislation.

In 2006, researchers from Atkins Center began following the eating patterns of fourth and fifth graders. They wanted to know if the comprehensive nutrition program funded by the Chez Panisse Foundation and the Center for Eco literacy, two local nonprofits, was making a difference in kids' attitudes about food.

They found these students increased their fruit and vegetable consumption by 1.5 servings a day, while other students decreased their intake by nearly a quarter serving. The first group scored higher on nutrition tests and actually requested "more leafy greens, such as chard, spinach and kale, with their meals".

Many school nutrition advocates are hoping that UC Berkeley's report is instrumental in helping to pass the Healthy, Hunger-Free Kids Act, legislation that would include a 6-cent increase in the federal reimbursement rate for school lunches, mandatory funding for Farm to School programs and national nutrition standards for food sold on campus. There is much more to the article, too much to review here, but if a child can change their eating habits, and adult can too.

What? You don't have kids? Even if you don't, you will be old someday and who will be the leaders of our country? Who will be enacting the laws? The kids of today.

Educate yourself, educate those around you, chose the healthy way.

By the way, Chez Panisse? It has been my favorite restaurant for over 20 years. My husband and son also love it, if you have never been, you should experience it. The upstairs cafe is where we go, less expensive and casual, serving lunch too! It will be on my list of places to go in the next month.

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• SFgate.com School meals study provides food for thought (sfgate.com)
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Good Eats Post Competition

Yes these are small suckling pigs in an oven. Did I tell you I was craving some good food?

David took this picture last time we were at Chez Panisse following my last competition, it was July 14, on Bastille Day.  I love this restaurant, real food, prepared with care, and always something intriguing on the menu, like the little piggies above!

I always have a list of things I want to indulge in after my competition, and the funny thing is that often I will only eat half of what's on the list.
What I am craving and will have in my bag backstage:

Two bananas. They are high in sugar and carbs, I haven't had a banana, or much fruit to speak of since August!

Doritos. I eat them only on Christmas morning and the night of a competition- go figure (no pun intended).

Dark chocolate covered caramels with salt on top. From Peet's Coffee... wicked I tell you!
Peanut M and M's.
Snickers bar.

Peanut Butter and rice cakes.
Peanut Butter and Jelly sandwich.

Sparkling wine.
My homemade fig pop tarts.

Then I will get in my car, and drive home where David will have REAL Champagne for me and a cheeseburger. Then some red wine and a long, hot, steamy shower.
We will laugh and have too much wine and go to bed happy and tired.

 
I will sleep in, probably until 6:00 am and get up and have a big cup of hot, black coffee and a piece of my fig pop tart along with a big spoonful of peanut butter, or two.

When David wakes he will make "David's Famous Ramos Fizz" and I will make eggs Benedict with fried potatoes.

Lunch I am not so sure yet, Cooper has a lacrosse game at 2:30 so that means it will be something at home. I would really like a  Nicoise salad drizzled with olive oil, whole eggs on it and anchovies. I hope my garden still has tomatoes. And a nice crusty pieces of bread to soak up the juices.

I am sure I will see my friends and neighbors, Mark and Virginia for even more sparkling wine, they usually stop by after a competition. If not, we will just walk over to their house!

I would also like a tuna fish sandwhich  on sliced sourdough with sweet pickle relish and lots of romaine lettuce. Odd, but that sounds good right now.

Dinner will be a juicy skirt steak, aioli, steamed new potatoes and an artichoke, cooked at home, along with some red wine.
 

The where do we go from there?

We are craving lobster rolls and the most fantastic onion rings from the Old Port Lobster Shack in Redwood City, California.  Cooper may try their fish and chips this time, I might have some lobster bisque before my lobster roll.

I have been dying to go to The Counter for a cheeseburger.  I went there and walked inside and LOOKED once, but I couldn't eat at the time. Cooper went with his friends and said it was one of the best burgers he has ever had. I am a cheeseburger freak!

I would like to have a salad Lyonnaise  with french fries at the Left Bank in Santana Row, David will have the steak tartare.

I think some al pastor tacos in downtown San Jose sound good, there are so many great taqueria's I am not sure where I will go.

I plan to make a torta cubana, one of my favorite sandwiches, but it is terribly fattening and calorie laden so I rarely make it. It has chorizo, ham, melted cheese, avocado, tomatoes, onions, jalapenos, and mayonnaise, all on a grilled roll.

I am looking forward to a bowl of pasta with Parmesan cheese. I am not sure if I will make a ragu or a broccoli rabe with anchovies and garlic, both might be in order!

That gets us to Saturday when David, Cooper and I will make the pilgrimage to the Ferry Plaza Market in San Francisco. We will go to Mijita's and have fish taco's and red wine for breakfast.

We will shop at the huge farmers market and buy clams and mussels and some fish from Hog Island Oyster Company and I will make bouillabaisse with rouille for dinner.

 
Then we have reservations for lunch at Zuni Cafe in San Francisco, their food is fabulous. Here I am enjoying dessert there after my last competition in July.