All posts filed under: Food

Food: Dinner Tonight – Spinach, feta, rosemary, pine nuts mini-pies

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I love how everyone has added a certain twist to  my Mediterranean background traditional dishes and in some cases it’s worked just fine, others it was a total disaster. This mini-pie recipe is something I’ve appreciated for a while now and will make a batch for dinner, with a side of plain yogurt for dipping. At least that’s how I roll. 🙂 RECIPE 2 tbsp olive oil 1 onion, finely chopped sea salt & freshly ground black pepper 1 tbsp finely chopped fresh rosemary 1 clove garlic, crushed 1 teaspoon cumin 1/2 tsp ground coriander 1/2 tsp cinnamon 1/4 cup currants 1/4 cup pine nuts 240g washed and dried baby spinach (a salad spinner is good for this) 1-2 tsps lemon juice 150g feta, crumbled 500g ready rolled shortcrust pastry sheets 1 egg, whisked 2 tbsp sesame seeds  

Travel: Best Breakfast in San Francisco Past the Tourist Trap

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San Francisco is an easy city to explore on foot, or a bus, or Uber or any means to get past all the tourist areas and the best way to plan it, is to start out with breakfast to some of my favorite and tested spots  in my city and the rest of the list of many others I plan to explore eventually:

In the Meantime – Here’s a Few Things I’ve Shared

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While I regroup or find a new rhythm in my hectic life these days, I decided to share some of this and that I’ve posted on RS&S as well as my other site: Travel: `1. Paris Past the Eiffel Tower, 2. All About Asia,  3. Past the High Season,  4.Travel Need to Know    Food: Chicken Ramen, 2. Chicken Tortilla Soup, 3. Wild Mushroom Pasta, 4. Sweet Potato-Yogurt-Baked Beans From My Author Page: About That Movie… I offer up my two-cents worth about films, the making of, and what to see and not.

Dessert: Apples, Cognac, and Cardamon in cake that is

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Here’s a pick me upper I think I am going to bake for tonight bypassing dinner all together. I think I owe it to myself to indulge a little. And if you are feeling the same way I do, then by all means…. INGREDIENTS 1 cup all-purpose flour 3/4 teaspoon ground cardamom 3/4 teaspoon baking powder 1/4 teaspoon kosher salt 2 large eggs, at room temperature 3/4 cup granulated sugar 3 tablespoons cognac (Calvados, rum, or bourbon work well too) 1/2 teaspoon vanilla extract 1/3 cup buttermilk, at room temperature 3 medium Honeycrisp apples 1 stick (1/2 cup) unsalted butter, melted, plus more for greasing the pan 1 tablespoon turbinado sugar confectioners sugar, for dusting

Sunday Morning Reads 100817

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I felt the chill of Autumn this morning – after leaving my window wide open overnight – since the 70 degree temps from the evening before. Something we experience here in San Francisco in October. Even though it was cold, it felt wonderful to breathe in the clean early morning air, and opening my eyes to the moon glistening over the Pacific. Soon enough with a cup of tea in hand, I came across these cool articles to share: Food: First breakfast or brunch idea – pumpkin chocolate chip pancakes: Decor: Old World Parisian Decor meets modern according to Dwell Online     Travel: 12 Museums in Paris not to miss especially when you plan a trip in late Fall And How Long A Vacation Should Be:   Lifestyle: If you long to work from home – here’s a list of companies that are hiring to do just that. Also the affects of anxiety and what it does to your body {featured image credit}

Food: Roasted Squash, Caramelized Figs and Feta Salad

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I normally don’t eat as much salad as I should once it’s Autumn and surely not at all once it’s Winter. But I will pass on this amazing recipe of the perfect Fall Salad I am going to surprise my family , paired with a wonderful bottle of wine of course 🙂  My choice Cabernet Sauvignon from the central coast, California Ingredients 1 kabocha or acorn squash, sliced 1/4 cup + 2 tablespoons extra virgin olive oil 1/4 cup honey 2 tablespoons fresh thyme leaves kosher salt 16-20 fresh or dried figs, halved 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 1 tablespoon orange zest black pepper 4 cups baby arugula 4 ounces feta cheese crumbles arils from 1 pomegranate  

Food: Brussel Sprouts, Mushroom, Sage Pizza

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Over the weekend I walked into Rise Pizza restaurant in Burlingame, California only because I was craving pizza. Although the decor was inviting, I noticed my favorite and normal all inclusive wasn’t offered on their menu. I was hesitant, until I realized while  making my way down the line that I could actually add a few toppings  and create my very own pizza. The place was rustic, inviting and the staff very friendly. Which made my first-experience less stressful when they worked with me in creating  the perfect artisan pizza with the most freshest of ingredients and the tastiest crust. I was in pizza-heaven. In light of my experience, I decided to search for a pizza to make at home and here’s one that stood out for me this time around: Ingredients 3 tablespoons extra virgin olive oil 8 fresh sage leaves 1 pound mixed wild mushrooms or cremini mushrooms, sliced kosher salt and pepper 2 tablespoons butter 1 clove garlic, minced or grated 1/2 cup fresh herbs, roughly chopped (I like basil and thyme) 1 pound brussels sprouts, shredded 1/2 pound pizza dough, homemade or store-bought 2 tablespoons apple butter 1 pinch crushed red …

Healthy and Beauty: Benefits of Apple Cider Vinegar

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Recently, or as I see myself aging, I search for ways to stop or slow down the process. First consideration is always trying to maintain as peaceful a life as possible, with minimal stress and maximum time to breathe in and out, and a good night sleep. In addition to the simple steps that my grandparents had in the past practiced, even through the toughest of times, I discovered the benefits of apple cider vinegar. The reason I am acting like I discovered it – is because I was in a store once, and while in the health food section, noticed a bottle of the ‘potion’ if you will and quickly googled it. Sure enough, there were a few details about all the benefits one can achieve by using or consuming ACV. At first I couldn’t imagine drinking anything labeled vinegar, but after the first few sips, I got used to it. The claim, if you search online is that: So, I’ve been drinking ACV for a few days now and in 30 I’ll have …