Eastside Road, November 7, 2013—
A LITTLE OF THIS, a little of that today. For lunch, this guacamole, which I made in my usual way: roast a couple of habañera peppers, skin, core, and seed them, and chop them finely along with a good-sized shallot or two, half a bunch of cilantro, and half a small Mexican lime. I chop sea-salt right into this, using a mezzaluna Lindsey's father made for us. Then I mash this with a couple of avocados, adding a sprinkling of tequila. With it, tortilla chips of course; then a couple of pieces of garlic-and-olive-oil toast. Yum!Then we hit the road, first to see a marvelous little exhibit of Richard Dienbenkorn works on paper, then to have an affogato (Lindsey) and a macchiato (me) at a café we like en route to San Francisco where we were going to a short concert-discussion.
In the car, on the way home, a slice of focaccia from Downtown Bakery & Creamery; then before bed a nightcap: a glass of Mandarine, because we need our fruit, you know…
• Emporio Rulli, 464 Magnolia Avenue, Larkspur, California; (415) 924-7478
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