At Biergarten in San Francisco. This was round two on a beautifully sunny Sunday afternoon, following a first course of sauerkraut, sausage, and a grilled-cheese-type sandwich on pretzel. I will now be making hot pink deviled eggs.
It’s been too long since Jan and I spent a night in the kitchen, experimenting and having fun making something we’ve never made before. We are out of practice.
Since Jan’s been back from a long summer firefighting in Utah, Montana, Idaho and Washington, he’s wanted lobster tails and caviar (too many bad fire camp meals, he says). In my mind, he wants this over-the-top fancy meal every week. In his mind, it’s been ONCE. We’ll agree it’s a number somewhere in between.
In any case, how crazy is it that we live in a place where food is so accessible that Jan can ask, “Lobster tonight?” and my response be “Ugh! I’m sick of lobster!”
This time when he asked, I said I just wanted Mexican. Simple.
But Jan was in the mood for something special (and complicated), so he decided, in an effort to satisfy both of our requests: chile rellenos! Continue reading