Simran and I rarely (if ever) promote products or companies here on our blog, but we’re super happy to share this $20 off Good Eggs code with all of you: Enter “kindness” at checkout for $20 off your order.
There are many reasons to like Good Eggs, and here are 2:
- They have a fantastic selection of grocery items and speciality foods to please any foodie, all delivered right to your door in the Bay Area — the good stuff like Tartine bread, Straus yogurt, Bel Fiore burrata, peak season fruits and veggies….. How awesome is this for busy weeks and last minute dinner parties?
- Good Eggs supports local Bay Area food makers and entrepreneurs — and that includes us! They jumped in as a grocery sponsor for our recent A Little Kindness benefit dinners, supplying amazing ingredients so that our young, A Little Yumminess chefs could cook and raise more than $41,000 for organizations doing important work in the community.
Check them out & use that $20 to treat yourself to some beautiful strawberries or perhaps a loaf of our favorite Josey Baker bread!
A little doodle to remember all the yummies on our adventure to Destination Baking Co. in Glen Park (SF)! Alas, we didn’t have time to try all of them, but we’ll be back. The kids give a big thumbs up to the carrot cake.
Clockwise from bottom center: Lemon Curd Tartlet; Pecan Tassie; Yellow Cupcake with Chocolate Frosting; Banana Cream Tartlet; Carrot Cake; Marzarin Tarlet (Almond Paste and Raspberry Jam)
The “Rebel Within” at one of our favorite treats in San Francisco, and Craftsman’s and Wolves in the Mission, is a revelation. I spent a good amount of time, after first eating it, trying to figure out how they make this super delicious savory muffin with a perfectly runny egg inside. You have to cut it into to half, before you eat it – just for the drama. Also, you have to cut it so you can share it (my little person is a fan!), because it is incredibly filling. Go early to enjoy this treat, as they do run out especially on weekends. It truly is a thing of beauty. Continue reading
Della Fattoria’s avocado toast takes the concoction to a new level – crispy, toasty Della bread topped with perfectly ripe, super thinly sliced avocado. Topped with some purple sprouts, salt and pepper and olive oil. A totally luscious, gorgeous, work of art – almost too beautiful to eat….. Continue reading
Check out this suribachi (“grinding bowl”). It’s a Japanese-style mortar and pestle. Over the last year I have become a big fan of this piece of cooking equipment because the design is perfect for making pastes and pestos. Essentially it’s a ceramic bowl with an unglazed, textured inside. With a wooden pestle, you grind foods against the ridges inside the bowl. It’s similar to other tools you may know (a Mexican Molcajete, an Italian mortar and pestle made from marble, or a Indonesian style mortar and pestle made from basalt/volcanic rock), but those ridges make all the difference. You can make smooth, creamy pastes really efficiently. And like other mortar and pestles you can work with very small quantities which is handy and impossible with a food processor or mini chop. Continue reading
It’s rare that we get to take the kids out for a full-on food adventure anymore – with school schedules, it is tough to co-ordinate. However, recently, Ria and Luca had the same day off from school and we jumped on the chance to relive our full-day food adventure days. We spent some time at a bookstore, a good amount of time running around the Presidio, enjoying the nature and fresh air, and then we ambled to the Marina for lunch at Rooster & Rice. Continue reading
Jazzing up some leftover fried rice.
Quinoa is one of those ingredients that is so good for you that I’ve tried very hard to fall in love with it. It hasn’t gone well — I’ve had many an acceptable quinoa dish, but never one that got me too excited. But I think maybe I finally have the answer to to my quinoa apathy and all it takes is a few minutes in a hot, dry pan. Continue reading