Food Free-for-All


#61

It wasn’t “healthy” food, it was regular food. We ate mac and cheese and cookies and white breads, just not the grocery store ones. And we ate out fairly often.

I remember summer as icy, cold watermelon cracked into big hunks and eating it with juice getting all over us, spitting seeds at each other. It was fun.


#62

I’m really subconsciously jealous of your healthy life, but I just saw this in my Facebook feed and HAD to share it. Absolutely no harm intended. It’s just my odd sense of humor.


#63

I also remember the ice cream truck coming through the neighborhood with its bells ringing and we all ran to get probably a nickel. But I also remember hand churning peach ice cream. :slight_smile:


#64

Lol, that is pretty funny. But I ate it cuz I LIKE it. :smiling_imp:


#65

Okay, now that is interesting!


#66

Rubbing my eyes - EHHHH???


#67

And look how she turned out… :wink::laughing::kissing_smiling_eyes:


#68

I saw this and thought of you:


#69

An ode to San Francisco’s most beloved ice cream sandwich: http://luckypeach.com/original-san-francisco-ice-cream-its-it/

Who knew it came in pumpkin?


#70

They look really good! I actually love pumpkin ice cream.


#71

My Mom used to put pork floss on top of buttered toast with 2 over easy or sunny side eggs with slightly sweetened soy sauce. Toast and Eggs, Chinese style.


#72

They are! I’ve seen 'em in Vons down here in LA but only in vanilla and mint, I believe.


#73

Used to live 5 minutes from the It!s It facility in Burlingame. It’s a very old Bay Area tradition and deserves to be. Pumpkin is about as adventurous as they seem to get though.


#74

I moved to SF in '76 so of course had them. They were always special.


#75

I remember going to the little shack where they sold the It’s It’s next to Playland by the beach . A stones throw from the Cliff House .


#76

Good morning San Franciscans.

Bon Appetite just voted this bakery “Best in the U.S.”

http://www.msn.com/en-us/foodanddrink/video/this-bakery-was-just-voted-the-best-in-the-united-states/vi-BBvyQTY

I would like to try this croissant. I now understand the importance of flaky (shatter) on the outside… kinda’. But for me, what is missing with Chaumont, Bouchon and others, is the tender, buttery, brioche-ness on the inside. Hello!


#77

Was checking out at Safeway at Tahoe yesterday and there was a man buying two boxes of them (I’m guessing each held four?) They live in Dallas and visit Tahoe every summer. His family of four eats 30ish of them every trip!


#78

Best Steakhouses in Every State

http://www.msn.com/en-us/foodanddrink/restaurantsandnews/the-best-steakhouse-in-every-state-and-dc/ss-BBvuaic?fullscreen=true&li=BBnb7Kw#image=1


#79

16 Basic Cooking Techniques You Need to Master

http://www.msn.com/en-us/foodanddrink/tipsandtricks/heres-16-basic-cooking-techniques-you-need-to-master/ss-BBv28Su?fullscreen=true&li=BBnb7Kw#image=1


#80

Pre-breakfast time here and I drooled over all the food photos!