{life} october instagrams…

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The Blue Angels / Scooter orientation with Scoot Networks / One of many postseason Giants games (lucky us!) / Celebrating the Giants’ World Series win / MLB World Series after-party / True Giants fan / Park Tavern date night / Carving pumpkins for Halloween / Little Boots

Other Instagrams…
September 2012
August 2012 
July 2012 
June 2012 
May 2012 

 

{food} 7 x 7 magazine big eat 2012 crossing things off the list #9…

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I went on a bit of an egg binge to cross some more items off the Big Eat List. First I tackled the deviled eggs at Park Tavern. Although they were good, they weren’t spectacular. My iPhone pictures didn’t turn out great because it was pretty dark so I pulled one from SF Gate.

We then headed over to Comstock Saloon to try out the pickled egg. The egg white was pickled throughout and had a thick texture. The yolk ended up being a bit dry but balanced out the sour taste of the egg white. A nice treat to accompany their hand crafted cocktails (the Saint’s Buck is my favourite).

Lucky for us, Comstock’s chef Carlos Espinas spilled the beans on his picked egg recipe a couple of years ago on SF Weekly. I’m thinking of halving the recipe and giving it a try this weekend:

For the brine:
2 quarts white wine vinegar
2 quarts water
1/2 cup salt
4 whole dried chile pods (chile de arbol pods, for instance) or 1 tablespoon red chile flakes
1 tablespoon paprika
1 head of garlic, split in half lengthwise
1 tablespoon whole mustard seed
1 tablespoon whole black peppercorns
1 sprig of thyme

1. First, you’ll want to medium-boil your eggs. The goal is an egg with a yolk that’s set, but without the sulfurous green rim of an overcooked egg. We like to bring a large pot of water ― let’s say 3 quarts ― to a simmer, or just below boiling. Technically, we’re looking for 190° F. For those without a handy-dandy thermometer, you’ll want to look for a slow, steady stream of bubbles. A friend refers to this as a “champagne simmer.”

2. Once the water is up to temperature, carefully place the eggs in the pot and cook for 9 minutes or so. After they’re done, pull them out and place them in an ice bath or under cool running water to stop the cooking.

3. When the eggs are cool, peel and place in the jar or [nonreactive] jar that you want to pickle them in.

4. Place all brine ingredients in a pot and bring to a boil. Simmer for 5 minutes and pour over the eggs. It’s best to refrigerate them. The longer you let the eggs sit in the brine, the more pronounced the flavors become.

Want to see what else I have crossed off of the 7 x 7 2012 Big Eat list?
Bar Crudo’s seafood chowder
Kelvin made ice-cream at Smitten
Carnitas at Nopalito
Fried green beans at Coco500
Prime rib at House of Prime Rib
Argentine beef empanada at Venga Empanadas
Dim sum at Ton Kiang
Pizza margherita at Pizzeria Delfina
Meatloaf sandwich at Fatted Calf

{life} little sister…

Today is my little sister’s 24th birthday.

Haly and I have always had a close bond. From sharing a room as kids to sharing an apartment as students, we were always together. Although distance has kept us apart the last couple of years, I feel closer to her everyday through our chatting, texting and Skype calls. She is growing up so fast and I am so proud of the woman (yes, woman!) she has become.

Happy Birthday Bubs! I love you.

{style} the perfect boot…

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A year-round boot is essential for San Francisco’s unpredictable weather. I tend to pick dark brown, cognac colored boots but have been feeling the void of a black version this Fall.

I had my eyes on a pair from Madewell and finally went in to try them last weekend. They were perfect- matte worn leather, minimal riding straps and so comfortable. I obviously toyed with the idea of getting the brown version instead, but luckily my husband swayed me back to black. I guess he has noticed my pile of brown boots in the closet!

I still might go back for the brown though… 🙂

{food} 7 x 7 magazine big eat 2012 crossing things off the list #8…

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When I was growing up, meatloaf was not a common meal in our household. I occasionally had meatloaf at friends’ houses, but that was the extent of my experience with it. I am a big fan of Fatted Calf’s charcuterie, pickled vegetables and cheese selection, but was still a bit weary of trying the 7 x 7 Big Eat List recommended meatloaf sandwich.

I am rarely in Hayes Valley during lunchtime and took the opportunity to head over to Fatted Calf after a work meeting nearby. I was so close to not ordering the meatloaf sandwich but for the sake of crossing it off the list I did.

I am surprised by how much I actually liked it. The meatloaf had a pate-like moistness that I was not expecting- it seemed to be much more meat than loaf (if that makes any sense!). The balsamic onions added a great pickled flavor kick in every bite and the bread pulled all of the ingredients together perfectly.

Want to see what else I have crossed off of the 7 x 7 2012 Big Eat list?

Bar Crudo’s seafood chowder
Kelvin made ice-cream at Smitten
Carnitas at Nopalito
Fried green beans at Coco500
Prime rib at House of Prime Rib
Argentine beef empanada at Venga Empanadas
Dim sum at Ton Kiang
Pizza margherita at Pizzeria Delfina

{travel} the high line…

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A problem we always have getting off a redeye SFO-JFK flight is that New York City hotels rarely allow early checkins. Instead of stopping by the Today Show again (yes, we love Matt Lauer), we decided to head to the Meatpacking District and walk the High Line.

It was still a bit crowded that early in the day, but we managed to take in the sights and relax a bit in the sun.

{life} celebrating…

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We were given a bottle of vintage 2002 Dom Perignon as a wedding gift that was meant to be drunk on our first anniversary. Our anniversary was the day after we returned from our whirlwind Italy trip, so we postponed drinking it until we were in the right mood.

As the sun was setting over San Francisco, we popped the cork and toasted to an amazing first year. Accompanied by some smoked gouda, triple creme brie and a fresh Acme French baguette, we sipped our champagne and recounted our favourite memories from the wedding. I never wanted the moment to end.