Posted in Foods, Traveling

San Francisco, Morning #1

Good morning from lovely rainy San Francisco! I’m here with one of my partners (D) for our third anniversary (which is quite a milestone for me – he’s only the second partner to ever reach that, and I’m currently still with the other one(C)).

I’ve been up since my meds alarm went off at about 7:30, so at some point I wanted to venture out to get coffee. Because coffee is one of my (at least) Friday joys – I usually only have coffee when I’m working up from my other partner’s (N) place up north from Seattle.

So, after saying good morning and cuddling with D a bit, I ventured out. I originally meant to stay within the bounds of the hotel, but since the only coffee there was Starbucks, I ventured out.

The place I originally found on Yelp was really more a restaurant style coffeeshop, but next door I found a little coffee stand and acquired my morning wake-up joy. Today it was a soy chai latte, with two shots of espresso.

We have brunch later with one of D’s local friends and then we are wandering around the city a bit.

As this is, ostensibly, a food blog, I have attached a picture of me with my coffee, and some links to the coffee place and to the brunch place.



Posted in Background, Uncategorized

I Am The Penguin

I am the penguin. And I cook. And bake.

I started to learn to cook/bake from my maternal grandmother. My paternal grandmother told me that my maternal grandmother would be better equipped than she was to teach me. So, off to my MG’s house I went.

My MG was well equipped to teach me the basics, but beyond sauces, cookies and quick breads, that was what she had to offer. Other than the one important thing: that food was love, and that we could best give love by feeding the ones we care for.

So, after that I taught myself. I poured over cookbooks, trying to use what I had learned from my MG, combined with what my mom could add (baking experience) and with what my dad could add (good practical cooking skills) to level up my skills.

Many years later, here I am. I have spent thousands of hours in the kitchen over that time – teaching others how to cook, experimenting, exploring, and so much tasting.