Frozen Cheese will do in a pinch. This is one of my favorite kinds of frozen cheese to turn into melted cheeze. For some reason, it is inconsistent. Sometimes it hits the perfect consistency: stringy, chewy, meaty. Other times, it just doesn’t quite come together. What, like the cosmic rays have to be right along with the microwave?
Beecher’s brand claims to make it, available frozen at Rainbow for $12.
“Straight from the heart of Seattle’s historic Pike Place Market.”
Ingredients include “flagship cheese” and “just jack”.
Serafine stopped by Palo Alto and I made her some, along with a beet and baby greens salad (my nod to eating more plants, I at least included Parmesan).
Serafine said “the best I’ve ever had except homemade, this would definately let you get your fix. Also better than some homemade ones. Really thick, really cheesy, really flavorful (I hate the ones that have runny sauce).”
It was warm this morning, so I went outside to enjoy lunch in the sunshine. It cooled off, but not enough to prevent enjoying my favorite sandwich in the city: Hot Seitan with garlic aoili and melted jack cheese. This time from Duboce Park Cafe, though my usual is from Dolores Park Cafe.
Yum, the toasty bread with the 
hot seitan, the tomatoes and the gooey mix of aoili and melted jack hit the spot!
One advantage of Duboce: I enjoy talking with the cashier who eats hearts.
Burrito Exquisito is a place I’ve often enjoyed when driving north from San Francisco to go camping with friends outside of Willits.
Authentic Mendocino. Great hippie style food.
On the lighter, healthier side, but still yummy.
The menu is a delight, most offerings a little different from standard burrito shop fare.
They have lots of great meatless options (including both tofu and seitan), and tend toward more veggies and whole beans in putting together each dish.
Last fall I had a heartily satisfying cheese quesadilla along with my burrito.
Most recently I had heuvos rancheros for a late brunch on my way to Memorial Day weekend.
I liked the purple tortillas and the look of the whole plate.
Thoroughly enjoyed the last of the bright sun from their back patio seating.
Then I finished off Jody’s second veggie hard shell taco.
A friend works as an Interactive Strategist and just started at a new agency. She’s their first full-time hire in analytics and strategy, so she has a lot of catching up to do.
Today we caught up over lunch at Hotel Utah on 4th and Bryant, close to both our offices.
Much of her focus will be on clients Electronic Arts and Boost Mobile. Her agency has an established Account Planning function, so the qualitative work is already there. They’re transitioning the quantitative in-house over time while bolstering it. Developing the insight sounds really interesting to me, but I wonder if it would be interesting doing the research.
Anyway, about the cheese…. (more…)
For Cinco de Mayo, Jody offered to make nachos.
She asked how I wanted them, and I invited her to do it exactly as she liked, to make Jody Nachos.
Like a sandwich, I said, it’s always better when someone else makes it and does it their way. For some reason, it just never works as well to try to make it for yourself. If any philosophers out there can tell me why this is so, please put forth your theories in the comments below.
Anyway, she had me go shopping… (more…)