business plan

It's business time everyone. Get your black socks on and prepare yourselves for the greatest cafe idea ever. 

rice pudding(warm to differentiate from loving cup)

upside down cake

 and pork, lots of salty pork. 

I would say that's a solid start to a booming business. All I need now is a few thousand dollars, a quirky name,  and some decent employees who accept payment in pudding. To be continued...

Ratatouille

Simple, rustic and delicious. Mine consisted of left over CSA vegetables...eggplant, caramelized onions, summer squash, tomatoes, and capers. Fin.

pears of the upside-down form

I declare fall as the best season of all. I'm not sure what it is exactly but this time, every year, I get thoroughly excited about what's to come. Maybe it's because I have so many fond memories attached to this season. 

 Family Halloween parties that took weeks to prepare for. See picture below...our front yard circa 2006 when we did a Nightmare Before Christmas themed haunted house. 

Thanksgivings near Mission Bay, Grandma's house full to the brim with guests and a dessert spread unlike any you've seen.   

The food. Again, the comfort of the aromatic soups, roasts, and sweets, there's nothing comparable.

 The recipe is the same one I used for the plum cake but with the addition of pear brandy and well...pears. While making the sticky sweet topping, I added a tablespoon(or two) of pear brandy to heighten the flavor. Be careful, it may go all flambe on you so keep those eyebrows in check. I subbed 1 tablespoon of the milk for brandy as well. It's not completely noticeable but it gives the cake a certain je ne sais quoi. 

Enjoy it with breakfast or warm out of the oven with a drizzle of cream.

summer in san francisco

Most tourists are surprised to find that San Francisco really isn't all that warm. Our summers are gloomy and the fog+wind rolls in right at 5pm nearly everyday. We really only get about 1 month of warmth(I'm talking 70-80 degrees max) a year and September is it. We are just now getting into our tomato season whereas in most places throughout the country, summer fruits and vegetables are over and done with. 

I find that tomatoes are best when they're just barely tampered with. a little salt is all you need. I put them atop wheat toast nearly every morning with a slather of good mayo. Simplicity at its best. 

Potato-Leek Soup

 

Potato-Leek Soup
Ingredients:
3 tablespoons butter
1 bundle of leeks, rinsed and chopped
2 med-large red potatoes, chopped
4 cups chicken stock
s&p
garnish with grana padano or parmesan
serve with good crusty bread

How:
melt butter and add leeks to soften
add potatoes and chicken stock
bring to a boil then turn down heat to a simmer
simmer, covered until potatoes are soft
blend carefully until just smooth
taste for seasoning
garnish with cheese and a crack of black pepper

A Day at Star Route Organic Farm

 Pepper the farm dog