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
This amazing “food find” is the result of my hairdresser and I chatting about Thanksgiving and how neither one of us fancies of turkey (sorry turkey lovers!). The conversation lead from one thing to another and eventually we ended up with her telling me about the AMAZING roast duck from Cheung Hing on 30th and Noriega. Cheung Hing where have you been all my (San Francisco) life?? A massive roast duck craving struck after our conversation and the hubby was dispatched to procure some dinner for us. 🙂
The lines are epic and the service gruff – as it is at every place I consider a “true” food find. Don’t even think about eating there (my hairdresser warned me) – this is “a takeaway food adventure”. Make sure you get the duck with rice under it – that rice is possibly the best rice in San Francisco (duck fat does make everything better). Get a side of dry fried green beans and you are all set. Little munchkin loved it and it warmed my heart to watch her gnawing on the duck and enjoying the unbelievably fatty and tasty duck skin. Sometimes she makes her mama proud!
If you are looking for a non-traditional Thanksgiving meal – this is the place to check out next week. Happy Thanksgiving everyone!
There are so many food delivery and grocery delivery services out there, that we can barely keep things straight in our heads. We have tried some of them and being the kind of people who like to cook, we have generally been disappointed.
Luke’s Local, though is unique, and I envision us ordering from them quite regularly. They are all about helping busy (aren’t we all just over busy?) people eat well. You can order delicious local groceries and also healthy meals, should you not want to cook yourself. They also cater lunches for offices. And if you order today, you can get your goodies the very next day!
Every Friday, May through October — The Fork (new super-duper favorite place!) hosts a walking farm tour and a casual cheese tasting. We enjoyed learning about the history of the farm (how it went from a milk dairy to a cheese business), agriculture in the region, the life cycle (from birth) of their closed-herd of Holsteins, what “Farmstead” means and how truly artisan cheese is made. The most enjoyable part – aside from petting cows and adorable new born (very skittish) calves – was learning how truly sustainable the whole operation is. My favorite quote of the day came from a kid in our party – “They make power from poop!”. 🙂 Continue reading