Dressing up shorts

  

 Shorts: Forever21

Lace Bandaeu: Old  (Other options here, here and here)

Butterfly necklace: Spain (This is a pretty option)

Peep Toes: Calvin Klein 

Bag: Zara (Sold out, and, couldn't find anything similar for you guys! Will be on the lookout.)

It was a 100 degree Friday evening (that explains the shorts), and, the perfect time to get my favorite cocktail at Geisha a Go Go, a neighborhood Japanese pub which stirs up delicious (only!) sake infused cocktails. Alternatively (?), go for the fruit infused sake that is served in neon green test tubes. My obsession with everything Japanese, and, the lack of a Sanrio store in the vicinity makes me a regular here. 

© GeishAGoGo.com

...and, part of the proceeds from the (pink) cocktails go to a breast cancer foundation. Philanthropy infused indulgence never got better, did it?

T(r)ucking Good Food

After a stranded walk along the ocean, up the hill, past the shrubs and moss filled walls, the smells guided us down the hill to what looked like a crowded rest area for trailers, but, the smells said something else. Good Food.

Off The Grid is a weekly food truck affair at the parking lot of Fort Mason, San Francisco.

The next couple of minutes saw me breezing down the long flight of stairs even as the fog filled San Francisco air walloped across my face. I was greeted by smoky flavors from grilled meat on a 5 foot long skillet, and that, was the beginning of the chow fest!

We decided to follow the ‘longer the line, better the food’ mantra and stood in line for twenty long minutes for the dumplings which were worth running back to the end of the line for a second round! The hot and juicy dumplings with minced chicken and cilantro filling bathed in soy sauce (by us) justified the long wait.

Our Indian origin made us skip the Indian street chow, even as crowds thronged the truck. We made up for skipping that in less than a minute as we joined the long line to taste the grub from The Taco Guys. It had to be their popular Maui fish taco – yet another dish that more than justified the wait. The fish was fresh and lightly seasoned (just the way seafood should be) and the salad that went in with it packed a punch of flavors giving every bite the right amount of fresh fish and tang.

We couldn’t have missed the star of the night – the pork buns at ‘The Chairman’ truck, and, I am glad we did not. The perfectly marinated veggies sit pretty inside the fluffy bun and the flavors pop in the mouth even as the bun is toning them down to perfection.

After a nibble (well, more than a nibble) here and there, we dutifully marched to the Crème Brulee truck, went for the classic vanilla, and, as that spoonful of ecstasy smothered against our taste buds, we had long forgotten the purpose of our existence. We were born to eat THIS. How could there be a purpose more essential than that?

Oranges and cream

We always wonder what dessert to make when hosting a lunch or dinner at home, eventually giving into a tub of ice-cream or something from the bakery. Dessert anxiety is common. Most people are adventurous enough to plan a five course meal, only to outsource the dessert. Of course, how many of us can boast of perfectly baked cakes or immaculate soufflés?

However, the next time, before you give in to the store bought dessert, try this. Yes, even the novices and the 'disasters in the kitchen' who take pride in their ability to make eggs should give this a shot.

I have timed this one, and, (including the time to open the can of oranges) it takes less than fifteen minutes, and, requires little to no culinary expertise (to look like someone with one!)

Here's what you need

Low fat sour cream - 16 oz
Low fat yogurt - 16 oz
Powdered sugar - one cup (taste and add more if "needed")
Mandarin oranges (drained) - small can (11 oz)
Pistachios (crushed) - a handful
Cardamom - 2-3
Cinnamon powder - a pinch or two

Add if you want to *

Saffron - tiny pinch
Almonds (flakes) - half a handful

Preparartion

Oranges: Drain all the syrup out of the oranges and keep them aside
Almonds: Slice each almond vertically into 3-4 pieces and stow away
Cardamom and pistachios: Blend them (dry) coarsely
Saffron: Soak a tiny pinch in a spoonful or two of milk for a couple of minutes

Get started

1. Take a bowl in which you want to serve the dessert.
2. Blend the sour cream and yogurt into a smooth paste and fold in the sugar.
3. Taste. If you need, like or want more sugar - go ahead and add some.
4. Add the cinnamon, coarsely powdered cardamom and pistachio and mix well.
5. Add the saffron along with the milk in which you soaked it
6. Top with the mandarin oranges and refrigerate until you are ready to eat.
6. No refrigeration necessary if you are ready to eat it right away!
7. Minutes before you eat,  microwave the almond flakes for 30 seconds, sprinkle on top and serve!

Serves
Three on a good day.

Warning
There have been days when it barely serves one.

* You will notice saffron and almond flakes missing from the picture. It is still as good.

Cupcakes and clams

After 48 hours of an overdose of L.A.'s glitz and glamour, we couldn't resist walking into the all white Bottega Louie in downtown L.A. As you walk inside, what looks like a pretty French patisserie, soon reveals a coffee shop, a bar and a sit down restaurant - a marble and brass victorian style ladies room too!

As my mind was wandering from the macaroons to the tarts and the exquisitely wrapped chocolates, the dramatic floral accent pieces in the dining area drew me there, and, before we knew it, I was debating between clam linguini and a brick oven arugula pizza.

The pizzas are baked in an open kitchen, with dramatic high ceilings, which serves as a backdrop to the dining area. Their creamy peanut butter terrine was a perfect end to the meal, and, we were more than happy to take a couple of chocolate eclairs to go. Just in case. You would rather stock up than crave!