Before I divulge into a million reasons why I stopped blogging for a week, I want you guys to check out this podcast I’m featured in!
Real Food Real Talk, a Bay Area based podcast, approached me and asked if I wanted to share my favorite fall recipe with their listeners. The podcast started with a food-forward couple living in Oakland; they wanted to share their love of food and all things that goes along with it, such as gardening, food justice and natural products.
I had a blast talking with Jacqueline and I am now a happy subscriber! There is nothing like learning about things that are happening in your local community.
You can listen to it on their website here.(I start around the 1:00 minute mark).
Okay, so I did not break any bones, spill water on my computer (again) or elope somewhere tropical. I just really needed a break and all the extra time I could find. My calendar is pretty much jam packed every day between now and the last day of school. Last week I wanted to write but had no pictures to share; no cooking at home, no eating out or even any funny stories. Do not fret, because we do need to catch up.
I was going to post this picture last, but since we are SO over Halloween and already in November, I figured I’d get it out the way. My roommates decorated the house and it looked so good!
PS: Yes, we do have a boob light.
Our gate had creepy crawlies and the upstairs pumpkin had snakes crawling out of it’s eyes and mouth. There is a lot more but one shot is enough to prove a point.
After a long morning of school, one of my classmates and I went to grab lunch at Nopalito on Broderick St.
Nopalito is a fresh, sustainable Mexican restaurant that seriously prides themselves on how local they are. You can even visit their website and they show which farms they work with. Mi gusta.
I was going to go for a Michelada but had to do some major reconsidering when I saw persimmon horchata on the menu. It sounded too good to be true. Their horchata was not too sweet and you could tell it was made from scratch and not powder. The persimmon added a nice touch to it.
Since we both are major food lovers, we opt to share everything. The first thing to come out was Huarache con Suadero y Chorizo. Black bean stuffed oval tortilla, braised beef brisket, chorizo, cilantro, queso fresco and salsa de tomatillo y chile de arbol.
Once this bad boy came out, I knew we were in for a real treat. Everything tasted fresh and the flavors so rich. They braise their meats really well.
The softness of the brisket and chorizo + the crunchiness of the tortilla = the best thing that happened to me that day.
Next was the chilaquiles, which was the fanciest Chilaquiles (Rojos en Cazuela) I have ever had in my life.
Chilaquiles is traditionally a breakfast dish with tortilla chips, eggs, beans and sauce. This had the basics and added guajillo & chipotle chiles, tomato, green onion, crema and queso fresco. Tasted similar (with no meat) to the first dish with a different presentation.
I do not eat carnitas very often because it is so rich but the table next to ours ordered this and we both agreed that we had to get it too.
Braised pork, orange, bay leaf, milk, cinnamon, beer.
Cabbage salad, pickled jalapeño and salsa de tomatillo.
I want to go back for this full-flavored piece of pig right here.
Although I was one bite away from rolling myself to the car, the waitress mentioned they house-make popsicles and my weak decision making skills made me order one. It kind of tasted like a dark chocolate fudge popsicle.
Sunday was my friend’s husband birthday and look at the waves near the bridge. Holy shit, my car was soaked when I parked. It kind of seemed like the splash water-rides at Six Flags or Disneyland.
PS: This might seem like the most ultimate first world problem. Ever since I got the new Macbook that came out last week, all my pictures are coming out grainy on my computer because it is Retina and there are too many pixels and the pictures online can not keep up. 🙁
What’s new, what’s happening, what’s going on? I feel so out of the blog world, even though it has only been one week.