Fud, variously
Apr. 4th, 2010 10:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThe wife and I went to Cafe Jacqueline in North Beach for our anniversary. It's a hole-in-the-wall Fronch place specializing in souffles. Their crab souffle was good (in retrospect, we might have gone with the brie and broccoli) but the dessert souffle with fresh strawberries was the best I've ever had. It was about 90% better than the ones at Jeanne d'Arc (which I liked). We had way too much, so the leftovers came home for breakfast yesterday. With fresh strawberries. I'd happily go back, but maybe just to eat dessert because it was plenty.
We cracked our anniversary port last night. 2000 was a vintage year, so I bought a few bottles with the idea that we'd open them in five-year increments. (We're covered through 2020 or 2025.) The five-year wasn't ready, but we drank it anyway. This year's was a Taylor Fladgate and yeah, it was ready. Yummy. We also had a (new) chocolate/orange/almond cake from the Prolific Oven, which did our wedding cake. We're not believers in freezing the original - we'd rather eat a fresh one, and the symbolism is really the same.
Breakfast this morning: omelettes with salmon, havarti cheese, green garlic, and shallots. Topped with a bit of creme fraiche and Youk's Hot Sauce, which is made from chiles grown by our CSA folks. It's spicy but not habanero-hot, and a nicer flavor than Tabasco.
Life is good.
We cracked our anniversary port last night. 2000 was a vintage year, so I bought a few bottles with the idea that we'd open them in five-year increments. (We're covered through 2020 or 2025.) The five-year wasn't ready, but we drank it anyway. This year's was a Taylor Fladgate and yeah, it was ready. Yummy. We also had a (new) chocolate/orange/almond cake from the Prolific Oven, which did our wedding cake. We're not believers in freezing the original - we'd rather eat a fresh one, and the symbolism is really the same.
Breakfast this morning: omelettes with salmon, havarti cheese, green garlic, and shallots. Topped with a bit of creme fraiche and Youk's Hot Sauce, which is made from chiles grown by our CSA folks. It's spicy but not habanero-hot, and a nicer flavor than Tabasco.
Life is good.
