Laura (tavella) wrote,
Laura
tavella

My mom was in town, so I went up to have lunch with her and my Uncle Bob at the Slanted Door. Before lunch, we went around the farmer's market and my mom brought me this fabulous slab of alderwood smoked salmon, and I brought the best smelling basil I've ever found, heirloom tomatoes, emerald plums, fingerling potatoes, dates, artichokes, and king's horn mushrooms and a kind of tree mushroom I've never seen before.

Dinner was of course fabulous; I had heard about their excellent cocktails, so I had a Buddhadrop to start and then their imperial rolls, which I adore, and cellophane noodles with fresh dungeness crab. My uncle got five spice chicken and mom something lovely with grilled shrimp and papaya salad. I, of course, got the leftovers. Win!

Afterwards I hit Cowgirl Creamery and the Acme Bread stall, and then we leaned on the dockside rail for a while and watched the ships and seagulls. It's Fleet Week, so there was what looked like a destroyer anchored grayly in the middle distance, but the Blue Angels were not yet about, sadly. It's nice seeing my mom -- it's fortunate that SF has a such a good opera, it ensures she's out here a couple of times a year!

So tonight I had some of the smoked salmon with crusty Acme bread and an insalada caprese made with real buffalo milk mozzarella. And now I've got dried dates -- dried is really the wrong word for them, it gives the image of something tough and chewy and these are smooth and soft and so delicious -- and Midnight Moon goat cheese for dessert. And the reisling that was a little sweet with dinner is just right for the dates, mmmmm. I'm pondering whether to have some of the apple brandy my dad gave me as well, or whether that would send me crashing.

Tomorrow I'll have an Acme cinnamon currant roll for breakfast and my Slanted Door leftovers for lunch. And for dinner, I think I'll have some Dietmar's sausage with artichokes and rosemary roasted fingerling potatoes. Possibly a plum tart for dessert, since I have frozen phyllo dough in the freezer. And since I'm turning the rest of the basil into pesto -- I got some Parmigiano Reggiano just for the purpose -- maybe monday I'll have the rest of the buffalo mozzarella on a pesto pizza. I'm in foodie heaven. If I could afford to shop at farmer's markets all the time I'd eat so much healthier.

Must create a food icon. Anyone got ideas?

ETA: Did have the apple brandy. Hic. Calvados Marquis de la Pomme. Goooood. And look at the lovely icon maypirate made for me!
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