I’m Featured on Not Merely Living!

Hey guys, who’s up for a little field trip today? My sweet friend, Meredith, over at Not Merely Living is dishing about her Blog Crush today…and it’s me! So honored that she included me in this series. Meredith was one of the first girls I met  at Alt Summit in January, and I was beyond thrilled to hear that she’s a San Francisco gal, just like me!

 

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So what are you waiting for? Hop on over there and see what I had to say about getting inspired, the highs and lows of blogging, and my favorite go-to recipe. And don’t forget to take a look around while you’re there.  Mere’s got lots to share about life lists, more blog crushing, and something near and dear to my heart — recipes!

 

Thank you again for including me, Meredith! So glad to have met a new friend beyond the virtual world, and I’m looking forward to some fun adventures around San Francisco with you soon!

 

I hope you all have a fantastic Easter, Passover, or just a dandy weekend! I have the Good Friday holiday off of work tomorrow so I’m signing off for the weekend…see ya’ll back here next week!  XOXO

 

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Scoma’s Seafood Extravaganza

In a city where we’re constantly trying to find the newest places to eat and drink, sometimes you just want to take in one of the old classics. And that’s exactly what I did this past Saturday, when I had the pleasure of attending a seafood extravaganza with some fellow bloggers at Scoma’s in Fisherman’s Wharf, hosted by Nuffnangx.

 

Now, I know what you’re thinking…Eeek!!!…Fisherman’s Wharf!!  Get away from the tourists!!  Well, I promise it wasn’t scary at all. In fact, it was pretty lovely. (Granted, tourist season is really not in full swing yet).

 

Scoma’s is family-run restaurant that’s been operating at Pier 47 for over 50 years. They are not one of those horrific “restaurants” housed within the atrocity of Pier 39. If you keep walking past Pier 39, you’ll will find Scoma’s tucked off of the main street, perched right on the waterfront with a nice view of the bay. Scoma’s is all about fresh seafood, and they even have their own crab boat. In fact, the crab we ate that night had been caught by their crew earlier that morning.

 

Here are a few pics from the feast we dug into…

 

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There’s just no sexy way to wear a crab bib, but they are a complete and total necessity when setting to the task of a crab feast…so just embrace the whole experience, and wear it with pride. And be sure to make it worthwhile by dipping your crab in extra loads of melted butter.

 

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See what I mean…this is how it’s done…

 

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Hard to believe, in all my years in San Francisco, this was my first trip to Scoma’s…and I really enjoyed it! Altogether, it was a fantastic meal, and I would definitely recommend it for those is search of the San Francisco crab experience. Definitely try to get there early though! The restaurant doesn’t take reservations, and by the time we left there was quite the crowd gathered outside.

 

Thank you to Scoma’s and Nuffnangx!

 

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Grapefruit and Beet Salad

A couple weeks ago, my friend and I hit up a new-ish spot in downtown San Francisco, called Georges, for some drinks and apps after work. Georges is a great spot for happy hour, with excellent cocktails and plenty of shareable small plates. Seafood may be their specialty (and we did have some of their fantastic oysters!), but the dish I couldn’t get out of my head was their grapefruit and avocado salad.

 

The blend of sweet beets, tangy grapefruit, creamy avocado, and salty queso fresco was just right…so I thought I’d take a stab at recreating it at home! This dish can really be pulled up off with any kind of citrus, and feel free to get creative with cheese options…burrata, goat cheese, or fresh mozzarella would totally rock this salad.

 

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Grapefruit and Beet Salad

 

You will need:

  • 2 medium-sized beets
  • one  half of an avocado
  • 1 grapefruit
  • 2 ounces queso fresco, crumbled
  • handful of salad greens (frisee or arugula)
  • drop of honey
  • 1 tablespoon + 1 teaspoon olive oil
  • salt & pepper
  • fleur de sel (optional)

 

To prepare:

  1. Roast and peel the beets using this method. Then slice into thin discs.
  2. Peel the avocado and slice lengthwise into about 6 thin wedges.
  3. Peel and section the grapefruit using this method. Hold the grape fruit over a bowl to catch the juice as you remove the fruit. Reserve the juice to prepare the vinaigrette.
  4. To prepare the vinaigrette, add a drop of honey to the grapefruit juice. Whisk to combine. The slowly add 1 tablespoon of the olive oil, whisking continually. Season with salt.
  5. To prepare the salad, arrange the beet slices in one layer on a large plate, slightly overlapping. Season lightly with salt. Then arrange the grapefruit and avocado slices in a pretty fashion on top of the beets (you will only need about half of the grapefruit wedges). Drizzle with the dressing, sprinkle on the cheese, and top with the salad greens.
  6. Drizzle the remaining oil over the top, and add a sprinkle of fleur de sel to finish.

 

Serves 2-3

 

 

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How to Roast and Peel Beets

Beets are the quintessential retro veggie that have had a major comeback in recent years. Sort of like brussels sprouts. They didn’t get much love for a ages, and then all of a sudden…bam…they are everywhereIt’s like we all wised up and realized we were neglecting some of the best veggies out there.

 

They’re so easy to make too! After roasting in the oven, they are ready to be used in any number of salads  and side dishes. The only downside is the messy factor when preparing them…if you’re not careful, you’ll be walking around with red fingertips for a while…that is, unless you try my nifty peeling trick below…

 

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PS…yummy beet salad recipe coming your way tomorrow!

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