News & Notes
Welcome to my final San Francisco trip post!
On our last day there (last Friday), Matt and I started out the day by enjoying a sunny walk to Power Source Café (not to be confused with THE Source, where we’d lunched the day before). It’s a very tiny but cute-and-hip little joint tucked in between office buildings in downtown SF.
Matt drank a creamy Kale-ifornia Smoothie.
We each got one of Power Source’s Organic Build-A-Bowls, where you choose your own whole grains, vegetables, protein, gluten-free vegan sauce, and other toppings. Matt’s “bowl” had lentils, brown rice, and sweet potatoes, with sunflower seeds, green onions, and a thick peanut sauce.
Mine had quinoa, steamed broccoli, baked tempeh, and a drizzly coconut curry sauce. How macrobiotic of us, eh?
We spent the bulk of the afternoon prowling the Haight and taking a break in Golden Gate Park. That afternoon, we had an “appointment” at…the VegNews Magazine headquarters!
We met up with Colleen and Lyndsay so I could personally hand them a copy of my new hot-off-the-presses cookbook. We had a nice long chat, they gave us a tour of their cool offices, and I officially signed my first autograph. Surreal!
You’d think it couldn’t get any more exciting than that, but that evening, it did…I finally got to hang out with my longtime blog buddy Lori of WhatRunsLori.com! We’ve been talking about meeting up for well over a year, and we finally made it happen. As predicted, we instantly felt like we’d known each other for many years.
Lori and her boyfriend Sascha drove up from Los Gatos to dine with us at Pica Pica Maize Kitchen, a relatively new vegan-friendly and 100% gluten-free restaurant in San Fran. Matt and I started with an order of the Tajadas: fried sweet plantains with a tamarind-ish dipping sauce. Yum! Matt’s decided recently that he’s obsessed with plaintains (and has informed me he wants me to come up with a recipe for “fried plaintain ice cream”), so this was perfect.
Lori and Sascha started with the Yuca Fries, which were incredibly crisp on the outside but downright tender inside.
At Pica Pica, you basically build your own “maize bread” wraps. Matt ate the La Shuli: black beans, seasoned tomatoes, onions, cilantro, and plaintains inside a cachapa (100% sweet corn pancake) with guasacaca (Venezuelan guacamole) on the side.
I had the Vegetariana: grilled tofu, avocado, sweet plantains, and mashed black beans (hold the crema) in a cachapa. Really delicious! That said, we were all so busy talking (and sipping wine and sangria) that half of mine was cold before I finished it. But, of course, I still polished it all off.
After dinner, we took a cab to meet Matt’s friend Rachel at Wild Side West, a “classy lesbian dive bar” replete with Wild West décor, haha. This place was pretty cool! Especially the intricate outdoor patios.
Lori and I spent the next several hours drinking, talking, laughing, relating, and basically realizing we were soulmates. Seriously, I frickin’ love this girl.
We’re already plotting her visit to Kansas City. It will happen.
Be sure to read Lori’s account of our evening, too!
It was an epic end to our time in San Francisco! We flew home the next day. Back to the grind!
QUESTION: Have you ever met up with a blog buddy in real life?
3 years ago this week…
Crème-filled German chocolate upside-down cake
Whole wheat beer bread
2 years ago this week…
Whole-grain rosemary-olive bread
Black olive tapenade
Almost Vegan random factoids
1 year ago this week…
Dinner with Philip McCluskey at Matthew Kenney OKC
Road trip wrap-up: the drive home