The Colorful Side of New York

Photo courtesy of  SEANQ6

New York is always deeply colorful.  The color can be literal, such as in this outstanding photo from SEANQ6's blog, or as in having a lot of character, but maybe not so "pretty" as some may define.  Mark and I appreciate both types and I realized after coming home with a selection of snapshots, that we focused in on just that - the true character of New York and how it speaks to us, be it from the food we ate, to the sites we saw. 

We only had a couple of days, but managed to pack a bit in, although comfortably.  On our first evening, we headed to a standby for us, the Waterfront Ale House.   I always find the menu there quite interesting.  They have the basic bar/pub fare, but then will throw you with a twist on their specials.  On tonight's menu, Ostrich Burger with caramelized onion and balsamic relish, amongst other items.  They also had an Ostrich steak, but I opted for the burger.  Ostrich meat is a red meat that is lower in calories, cholesterol, and fat than skinless chicken and turkey, while remaining high in iron and protein.  It supposedly has a sweeter and richer taste than other meats, but in all honestly, I couldn't tell much of a difference.  Maybe with the steak, it may have been different, but the burger tasted like a regular burger.  I was a bit disappointed.  Mark ordered the Niman Beef & Oyster Stew, which was quite flavorful and filling.  I should comment that the main reason this is a standby for us is due to their enormous and well put together craft beer menu.  They always have something interesting on tap to try.  I went with the Goose Island Honker's Ale and Mark had a Duvel Green. 

With our bellies quite full, we headed to the subway station on our trek out to Brooklyn (Lorimer St Station).  I wanted to take a minute to comment on the subway.  The sounds and sights of this underground world are mesmerizing to me.   I'm sure a lot of it has to do with being from San Diego where the thought of public transportation is unheard of, but even though I've ridden the trains several times, I still find the whole process an experience to be enjoyed.  

I recently saw the original The Taking of Pelham One Two Three movie (and the remake - don't bother watching the remake), and it was thrilling to see a train pass by that actually said Pelham!  Even a little spooky, I might add, which probably only makes sense if you've seen the movie.  

Upon reaching our Lorimer Street stop in the Williamsburg area of Brooklyn, we headed into one of Mark's favorite places, Barcade.  What could be better than craft beer AND classic video games?!   As you walk into the open freight door, there is an eye-capturing wall, adorned with bottle caps of all different colors and grouped in interesting patterns - some even representing video game characters.

Loaded with a full beer and a respectable stack of quarters, we wandered around making stops at some of our favorite games.  Tempest, Q*bert, Galaga, Joust, and ultimately, Robotron 2004. 

Maybe this is a good time to mention that Mark holds an official World Record on Guided Missile, documented by Twin Galaxies (official supplier of Video Game Scores to the Guinness Book of World Records).  It actually might last since there are probably very few Guided Missiles (circa 1977) in existence, let alone, functioning!  So with knowing that, you may not be surprised to know that we have a collection of classic arcade games in our garage, one of which is Robotron 2004.  One of the hardest games, I've ever played, but ever so addicting.  Maybe there's another world record in Mark's future :)

Here's another aspect of New York that you just don't see everywhere else.  This was the woman's bathroom ceiling in Barcade.  Those are actual wads of paper (toilet paper, I presume, and yes, unused) that have been stuck to the ceiling.  Not necessarily pretty, but definitely colorful in character.  Although I have to admit, I'm always nervous one is going to fall on me. 


On our next evening, we spent a vast majority of it simply enjoying the evening lights from our room with a view.  Since having a late lunch, we hadn't planned on eating dinner until much later.  When that time came at 11pm, we ended up at a Greek restaurant, Pylos, in the East Village.  I was blown away at the amount of people still capturing all they could out of the late evening.  The restaurant was full, romantic, and the food, delicious.  Please forgive the lack of pictures, but the atmosphere just didn't lend itself to me snapping flash-filled pictures of our food.  I sometimes feel uncomfortable, like I'm infringing on other patron's enjoyment of the experience, and this was one of those times. 

The next day we were headed to the airport, but not before an early lunch at Mario Batali's Otto Pizzeria in Greenwich Village.  I had actually been there at a work function earlier in this trip, but fell so deeply in love with their Olive Oil Coppetta dessert, that I couldn't leave without having Mark share in this experience.  To start with, we ordered both a Carni and a Formaggi plate.  The cheese plate comes with three accompaniments, of which I have to highlight one - honey with truffles (the dish of golden honey with the black specks of truffle above).  It is nearly impossible to imagine the taste of this, but it literally does taste like honey infused with truffles.  An amazing sensation for the palate.  

Finally, we've come to my new favorite dessert, Olive Oil Coppetta - olive oil gelato, candied clementines & kumquats, lime curd, tangerine sorbet, and fennel brittle.  Fennel brittle?  Seriously.  I know some folks are probably still stuck on the olive oil gelato, but who would have thought to put fennel seeds in a brittle?  This dessert had such a burst of flavors, that it was actually overwhelming at first.  However, once you figure out the tastes, the savory and the sweet, and let them all infuse together in one bite, it is a beautiful symphony in your mouth. 


Until next time, NY!

Our St. Patrick's Day Celebration!

I thought it would be fitting to start out this St. Patty's post with a picture of alcohol.  This isn't just any ol' picture of alcohol, but actually what I used in the making of this meal.  Interestingly, no one drank any beer, but I did cook with it!

So what did we drink?  Some of us drank wine, but us hard-core Irish folk had a Wild Irish Rose. The Wild Irish Rose is a whiskey based drink, mixed with lime juice and grenadine and then topped off with ginger ale.  I realize grenadine isn't alcohol, but as an integral part of the drink, I felt it warranted a spot in the booze line up.  It was quite refreshing and not overly sweet.  I personally like the taste of whiskey and would rather taste my alcohol than have it overpowered by something sugary.  We did tweak the recipe slightly and added a bit more whiskey and about 1/2 the amount of grenadine.

For appetizers, my friend put out a lovely plate of french bread, Kerrygold cheese, and strawberries.   My contribution to the mix were Emerald Eggs, or as I called them (since I have a 6 year old), Green Eggs and Ham.  This recipe is a twist on deviled eggs.  Yolks are pureed with mayonnaise, scallions, tarragon, and watercress.  The flavors were light and the tarragon shown through.  They needed a little more punch, so when I made these a second time this week, I added a bit more salt and also 1/4 teaspoon of dry mustard.  The recipe also calls for placing a piece of ham in the egg first and then topping with the yolk mixture.  It was a little awkward to eat.  This time around, my artistic director, Mark, came up with the brilliant idea of rolling a piece of ham and sticking it in the middle.  Worked like a charm!

Picked by my very own beer connoisseur, I used a full 22oz bottle of Chatoe Rogue Dirtoir Black Lager as simmering liquid for the corned beef.

I pretty much stuck to this recipe I found, Slow Cooked Corned Beef.  Six pounds of corned beef were braised in beer and water, with one spice packet, a couple of bay leaves, peppercorns, and a whole bulb of garlic. Not a pretty sight, but completely delicious.  The recipe called for 1/4 cup of peppercorns, which I did use, but next time will reduce the amount.  It was great the first day, but as leftovers, the pepper continued to permeate the meat as it sat.  I let it simmer for about 5 hours, took it out and kept it warm, and then added carrots, red potatoes, and cabbage to the liquid.  Once they were tender, dinner was ready! 

On the side, I made a horseradish sauce that consisted of equal parts of sour cream and horseradish, combined with about 1 cup of the braising liquid that I reduced down first. 

The other component of the meal was Irish Soda Bread.  The bread was amazing and comforting.  I was hooked when I saw the article in the recent issue of Bon Appetit for Mrs. O'Callaghan's Soda Bread.  Just the picture of her alone was so authentic and rustic, that I was drawn in and set on using that recipe.  I didn't adjust any ingredients, but added a few oats to the top and cooked it on a pizza stone.  Besides taking much longer than the 40 minutes it said to cook it, the flavor and density was perfect to soak up juices, spread with butter, and drizzle with honey the next morning for breakfast. 


So far, from the line up, we've checked off grenadine, whiskey, and black lager.  The remaining spirits are in the dessert!  I found this recipe on Cat's blog, Neo-Homesteading.  She came up with her own take on a traditional Scottish dessert called "Millionaires Shortbread". 

Cat's recipe for Homestead Shortbread includes a scrumptious shortbread on the bottom, layered with a mixture of dulce de leche, brandy, and chopped pecans, and then topped with melted chocolate combined with orange-flavored liquor.  More pecans adorned the top.   It was hard to eat just one of these multi-layered treats!  Hope everyone had a great St. Patrick's Day!

My blog is now Carbon Neutral!

This program was recently brought to my attention by both La Jolla Mom  and Bird Rock Fabrications. I wanted to jump on board since being green is the only way to go.  I'm happy to say that I've really embraced my green side (a lot in part due to Mark) from recycling everything like the cardboard toilet paper holders, to dropping off my plastic bags at the recycling center at the grocery store (I recommend this to everyone since it's so easy).  I am proud to say that today, on my trip to Vons, I brought reusable bags.  No more plastic for me!


The “My Blog is Carbon Neutral” program was started by the Make it Green Programme in Germany. In the US, they work with the Arbor Day Foundation, a non-profit conservation and education organization. The Arbor Day Foundation’s goal is to reforest 5,500 acres, destroyed by fires, of the Plumas National Forest in Northern California with 792,000 trees.


You can help this initiative by making your blog carbon neutral. A Harvard physicist determined that a blog with 15,000 monthly visitors generates about 8lbs of carbon dioxide emissions per year. This is from sources such as computer usage, servers and cooling systems. It’s difficult to say how much carbon dioxide one tree absorbs due to species, age of tree, latitude, soil conditions and more. However, the United Nations Framework Convention on Climate Change (UNFCCC) assumes a yearly absorption of one tree at approximately 22lbs (10kg) of carbon dioxide emissions. To be conservative, the Make It Green Programme assumes 11lbs (5kg) for the “Make Your Blog Carbon Neutral” initiative.


This means that ONE TREE neutralizes the carbon dioxide emissions of your blog, assuming you receive about 15,000 visitors or less per month.


Here’s how you get a tree planted in the Plumas National Forest:


1. Write a blog post about the program including the “My Blog is Carbon Neutral” button.


2. Email the link to CO2-neutral@kaufda.de


3. A tree will be planted for you


It's that easy!

The Pearl Hotel

Photo copyright of The Pearl Hotel

The Pearl is truly a gem.  A diamond in the rough.  This hotel used to be much of nothing several years ago, when it was under different ownership.  I remember back when my parents had their business just a couple of blocks away on Rosecrans street in Point Loma.  The area of Point Loma, known as Shelter Island, is very charming, but some of the hotels right on Rosecrans leave much to be desired.  Not The Pearl. 

 Photo copyright of The Pearl Hotel

Mark and I started coming to The Pearl shortly after he moved out from back east, about a year ago.  There are so many "happenings" here, that we haven't experienced them all; at least not yet.  If I recall correctly, our first outing to this fine establishment was for their Groove 24/7 Brunch.   Bottomless mimosas and an entree for $20!  Don't be thinking basic entrees either.  The Pearl features California Coastal cuisine and they use seasonal, local ingredients.  After our relaxing, delicious, and fun brunch experience, we came back a few different times during happy hours, late evenings, etc.  We keep trying to make it to their Thursday Bingo Nights, but have been unsuccessful with our schedule.  The dinners have always been amazing.  Our recent trip this week was for Bistro Mondays - a French-American themed dining experience complete with a French movie showing on their outdoor movie screen and excellent French music. 

The meal was $25 for a 3-course meal.  In addition, it was happy hour all night.  The place was busy, which was great to see, and we sat outside by the pool and under outdoor heaters.  Everywhere you look at The Pearl, it is apparent that they spent a lot of time and effort to get the detail just right.  The pool is filled with floating balls of different sizes, the lighting creates a beautiful glow, and there is a living wall covered with vertically-planted succulents.  These are just a few of the treasures that you can find as you stroll around the grounds.

Moving onto our meal, Mark and I shared one 3-course meal (better for our budget and our health!) where we first chose the Croque Monsieur.  A generous amount of emmenthaler cheese and prosciutto on perfectly toasted bread, served with whole grain mustard.  A wonderful starter with my margarita and his Lost Abbey beer.

Onto the main course, we selected the Seasonal Vegetable Quiche that was stuffed with locally grown mushrooms and chevre cheese.  The crust was divine and it was served with an arugula salad and drizzled all over with dijonaise-like sauce. 

For our last course, Mark and I wholeheartedly agreed on ordering the crepes filled with apples and cinnamon.  The crepe was as light as air and melted in our mouths.  I even ate the mint leaves they garnished the plate with.  A perfect ending to the meal. 


I know this might seem strange to end on discussing the bathroom, but as my friend Heather knows, from our childhood days of exploring the bathrooms of every single restaurant we visited, they always peeked my interest, and still do today.  Maybe it's because the rest of the establishment you can see, but they are hidden behind a door just waiting to be opened.  The bathrooms at The Pearl are a thing of beauty!  Again, they continued on with a precise level of detail that lets you enjoy even the ambiance of the bathrooms.  The lighting sets the room aglow, but the magnificent piece is the sink.  This isn't your ordinary sink, but rather a rectangular slab that is grooved just right to resemble a shell or possibly waves in the ocean, and miraculously guides the flow of water to delicately make its way to the drain.

 Photo copyright of The Pearl Hotel

We've been going to The Pearl Hotel for over a year now and felt it was time to share with others.  Even though selfishly, I would rather keep this hidden gem to myself, I do want people to share in this wonderful experience.  Hopefully someday, we will actually stay at the hotel and play tourist in our own city!

My 1986 bottle of J. Pedroncelli Cabernet Sauvignon

A few evenings ago, it finally occurred to me...why am I waiting for a special occasion to enjoy a fine wine?  Isn't life special enough to live every day to the fullest?  This bottle of wine had traveled with me from the various apartments and houses that I've lived in, for probably close to 10 years now, if not more.  Tonight was going to be "it's" night, my 1986 bottle of J. Pedroncelli Cabernet Sauvignon.  I know what pushed me in this direction - I was out of wine.  This was the only bottle of red wine that I had, and I wanted some.  I also wanted to add a splash to a chicken dish I was cooking.  I can see you wincing, but honestly, it was just a splash, and I'm a firm believer of never cooking with a wine you wouldn't drink. 


I opened the bottle, the cork started to crumble, and I thought for a minute that it might have turned.  I mean, why wouldn't it have!  This fine vintage has been housed in completely different ends of the temperature spectrum, exposed to light every day (I know, more wincing), and probably hasn't been laying to rest at the appropriate angle for all of these years.  I gently wiggled out the cork and took a whiff of probably the smoothest wine aroma I had ever inhaled.  My anticipation was growing, so I poured a small glass and sipped.  Ahhhhh....my nose was happy, my mouth was happy, and I was happy.  I immediately had to share a sip with Mark, but I honestly thought it would end there.  As most of you may know, Mark is an avid craft beer drinker. He definitely has the palate to appreciate a good bottle of wine, but normally only sticks to a couple of sips here and there.  I didn't expect he would be hooked.  He was already in "beer mode", having had a Karl Strauss Fullsuit Belgian-style Brown Ale, so I never expected what would come next.

Mark was so overwhelmed by the smoothness of this full-bodied cabernet, that he asked for his own glass.  It didn't stop there either.  His enjoyment continued on until we finished the bottle together. For dinner that night, I made a simple tomato sauce and simmered drumsticks in the sauce as it cooked down to a thicker ragu.  No pun on the word, but I did honestly use Ragu brand pasta sauce.  I had a jar of Ragu chunky tomato garlic and onion sauce, so I doctored it up with more onions, Italian seasoning and a splash of...yes...1986 J. Pedroncelli Cabernet.  The flavor turned out absolutely amazing, I served it over pasta, and everyone at it up, including the kids.


I'm so glad tonight was "it's" night.  I'm glad I didn't wait for one of those over-rated special occasions.  I couldn't have been happier enjoying the bottle with my man, eating dinner with my family, and appreciating life to it's fullest.  Hopefully I don't have to spend $100+ each time I want to have Mark partake in a bottle of wine with me, but this evening was delightful.

Favorite Condiments

If you're anything like me, there is a soft spot in your heart for your favorite condiments.  I know it's not something people think about on a regular basis, but when you really focus on that topic alone, I'm sure you can come up with a few that you couldn't live without.  Okay, maybe you could, but you wouldn't want to!


I definitely go in phases, sometimes forgetting my past favorites, so I tried to put together a complete list, starting with my current go-to accompaniments.


Bufalo Chipotle Mexican Hot Sauce is THE hot sauce for me.  I've used Tabasco sauce here and there, but this tops any other hot sauce I've tried.  It isn't just hot, but actually has a rich flavor profile which translates into great taste along with the heat.  Best way to eat it?  Personally, I love it drizzled over fried eggs that have a little bit of cheese melted on them.  The bottle says "very hot" but I don't agree with that statement.  A must try for anyone who likes hot sauce. 




Crosse & Blackwell, Relish Branston Pickle is something I learned about on a trip to England when I was young.  I couldn't stand the food in England, so I stuck with ordering a Ploughman's lunch whenever I saw it on the menu.  That made me happy - cheese, bread, butter, a hard boiled egg, and pickle relish.  The most common one served is Branston Pickle.  The flavor is a mixture between sweet and spicy and it consists of chunks of vegetables in a thick brown sauce.  I agree, it doesn't sound appetizing, but put it on some bread with a slice of aged cheddar, and you'll know what I'm talking about.


Stonewall Kitchens Hot Pepper Jelly is my go to appetizer when I need something quick.  One of the best and definitely easiest appetizers is to open an 8-ounce block of cream cheese and spoon a jar of hot pepper jelly over the top.  Served with crackers, it is quite yummy!  Stonewall Kitchens is a good one, but there are tons out there in a variety of flavors and colors.  In fact, when I travel,  I often find different pepper jelly concoctions often times made locally.  I normally can't resist and end up taking a jar home with me. 


Zatarains Mustard Creole is a great mustard to accompany smoked sausage, or any sausage for that fact.  Mark and I love to try different mustards and we do have a current local favorite, Port Brewing's Shark Bite stone-ground mustard made with their red ale, but when it comes to good standbys, this creole mustard wins. 


Lea & Perrins The Original Worcestershire Sauce.  No oil.  Very low salt.  You know how Lea & Perrins invented it? One story is that they owned the chemist shop in Worcestershire. A colonel in the British army came home from serving the Raj, and told them about a great sauce he had tasted in India. John Wheeley Lea and William Henry Perrins worked together with great care to assemble the correct ingredients. They left them to ferment in a barrel down in the cellar. The colonel never came home again from India. Three years later, Lea & Perrins remembered the barrel, but they couldn't remember what they put into it. So, they invented Worcestershire Sauce. It is still made in the original factory on Midlands Road.


Peanut Butter & Co. Dark Chocolate Dreams is probably not so much a condiment, but I thought deserved a mention here, since it isn't your basic peanut butter.  This decadent jar contains all natural peanut butter blended beautifully with rich dark chocolate.  I'm sure there are several ways to enjoy this delight, even as simply as spreading on a piece of bread, but my personal favorite is to slice up a banana in a bowl and put a dollop of this dark peanut butter in the middle.  Dip my banana slices in and I'm in heaven.


I know there are several others I could name, but I also want to hear from you!  What are your favorites, stand-bys, and new finds?  Please do share.  Happy dipping, saucing, and spreading!

Con Pane Rustic Breads & Cafe - THE best sandwiches!

I haven't blogged about a restaurant in awhile, so I thought I would tell you about my favorite sandwich shop in San Diego.  In actuality, it's a bakery, but their sandwiches are to die for.  Con Pane, Rustic Breads & Cafe is located in Point Loma in the Shelter Island area. 

As you can see in the picture, they have two magnificent blackboards filled up with handwritten menu items.  I'll begin by telling you about some of their many breads.  I haven't tried them all, and in thinking about it, I should definitely make a point to do so! There's a tie for first - Rosemary Olive Oil and Gruyere & Chive.  The good thing about the Rosemary Olive Oil is that you can get that any day of the week (except for Wednesdays since they're closed that day).  It has an incredible crust and a moist middle that is flavored with good quality olive oil and fresh rosemary.  As for the Gruyere & Chive, that is one of their weekly breads, so they only make it on Thursdays, Saturdays, and Sundays. If you are lucky enough to come on one of those days, you can enjoy this loaf made with olive oil, imported Swiss gruyere cheese, chives, and sea salt.  You have to try this bread on it's own; not on a sandwich, not with butter; just simply by itself and enjoy the richness as it melts in your mouth.


Moving onto the sandwiches.  I only have good things to say about the Turkey Cobb with Gorgonzola cheese, the Ultimate PB&J with honey roasted peanut butter, and the Almost Grilled Cheese with triple cream French brie.  However, my heart belongs to the Seasoned Roast  Beef.

The pure mention of goat cheese starts me drooling, but when combining it with seasoned roast beef, fresh roma tomatoes, sliced red onions, mayonnaise and romaine lettuce, there's a pretty good chance I won't be carrying on any conversations while eating this since I'm too focused on my meal.  For any of their sandwiches, you can pick which bread you want it on and nine times out of ten, I go with the Rosemary Olive Oil.  Another good one for this sandwich is their Point Loma Sourdough. 


Mark's devotion is to the Italian Salami.  I hadn't indulged in this one until he ordered it for the first time, and I can now confidently say, it is my second favorite after the roast beef.  He too, prefers the Rosemary Olive Oil bread (although this time he got Kalamata Olive) to compliment the Italian dry salami, house roasted roma tomatoes, spicy pepperoncini, and romaine lettuce. 

They use olive oil to give this sandwich its moisture, but not just any olive oil, rather olive oil infused with house made basil pesto.  No mayonnaise.  I know some people are mayo haters, but I'm far from that.  Sometimes, however, a sandwich is in need of something extra special, and Con Pane nailed it with this one.  Definitely one of their messiest sandwiches, since the oil tends to ooze out of the crevices in the bread, but you want that with this one.  Delicious.


We also enjoy the ambiance of the eatery.  The rich dark wood, the chalkboard menu, and the friendly service.  They pay attention to detail and it doesn't go unnoticed.

Even the filtered water is something to behold.  The tank is equipped with a beautiful stainless quarter-turn valve.  It's fun just to get water! 


The bakery is always cranking, turning out french baguettes, artisan multi-grain, raisin & hazelnut, cibattas, focaccias, and their sinful brioche cinnamon rolls, scones, and cookies.  I could go on and on, but you'll just have to go and try for yourself.  They have something for everyone's taste.  They are located in the Shelter Island area of Point Loma, but towards the beginning of summer, they will be moving to Liberty Station.

Con Pane Rustic Breads & Cafe

1110 Rosecrans Street, Suite 100

San Diego, CA 92106

(619) 224-4344

Closed Wednesdays

Monday - Friday:  7:00am to 6:00pm

Saturday:  8:00am to 6:00pm

Sunday:  8:00am to 4:00pm

So when you are trying to decide...Subway? or Con Pane?...I urge you to give this beautiful bakery a go.  You can taste the love they put into their sandwiches.  Maybe this cartoon will help with your decision making.  Good food is an art!

(Originally by Left Handed Toons. Check them out for more funnies.)