Real Foodies - Tasty Bits

PREGNANT PAUSES AND PAPPARDELLE WITH PORK RAGU

Apr 182013

You may have noticed that the frequency of my posts has waned a bit lately. There are a few reasons for this… one, is I am very pregnant and I underestimated the amount of brain energy that creating a whole new human being would consume. I can’t speak for anyone else, but at age 41, this procreating thing has put me into an existential tail spin and also made me a little tired. I probably could have written posts about just anything to satisfy the crowd that believes “YOU HAVE TO POST WEEKLY, AT LEAST!!!” or it is blog suicide. I would love to post weekly and perhaps I will [Read More...]

HEY, LOOK WHAT I ATE AT THE 2013 SF TASTE OF THE NATION!

EAT OUT, TRENDY BITS 1 Response »

Mar 262013

HEY, LOOK WHAT I ATE AT THE 2013 SF TASTE OF THE NATION!

I know people aint got no time no more to read a lot, however I am going to tell you everything, but I will separate it into small “tapas” portions so you can read what you would like first. Here is how it is going to go. 1. HOW I ENDED UP AT THIS YEAR’S TASTE OF THE NATION EVENT IN SF, FOR FREE. 2. WHAT DID I EAT AT THIS YEARS TASTE OF THE NATION FOR FREE. 3. WHY SHARE OUR STRENGTH MATTERS TO ME PERSONALLY 1. HOW DID I END UP AT THIS YEAR’S TASTE OF THE NATION IN SF FOR FREE AND DID I FEEL DIRTY? [Read More...]

And then the coffee Nazie says, “NO GIBRALTARS TO GO!”

CHUG A LUG, TRENDY BITS 2 Responses »

Mar 202013

And then the coffee Nazie says, "NO GIBRALTARS TO GO!"

What is a Gibraltar, you ask? If you are an SF coffee aficcionado or a hipster you already know the answer. A while back, I wrote a post about “Macchiato”. That was my coffee of choice, a single shot of espresso, with just a little foam or milk… except for I always asked for more hot milk or I added a ton of half n half after. I realize now that it wasn’t really a Macchiato that I loved afterall. Not too long ago, I asked for my Macchiato with extra hot milk and the barista said, “Would you like a Gibraltar instead? … it sounds like this is what [Read More...]

NOT ALL SALAME IS CREATED EQUAL – Meet OLLI

PANTRY, TRENDY BITS No Responses »

Feb 282013

NOT ALL SALAME IS CREATED EQUAL - Meet OLLI

I was going to write about several products that stood out at the Winter Fancy Food Show that took place in San Francisco in January of this year and when I began to write about OLLI Salumeria as my first favorite, I realized that I could dedicate a entire post to them alone, so I did. Stay tuned for the favorite product recap, but this one is all about OLLI. OLLI SALAME I had consumed a fair amount of OLLI salamis prior to tasting them at the show. I rarely purchase tasty meat products based on packaging, but I admit that I had instant attraction to their gorgeous packaging. Beautiful [Read More...]

CHICKEN SKIN – The Unsung Hero

RECIPES, TRENDY BITS 2 Responses »

Feb 212013

10 years ago, cracklins of any sort were relegated to the deep South, including Central and South America and referred specifically to pork skins. I have been crunching on crispy pig skin and belly since I was born. This is one of many reasons I am grateful for being from Colombia. Third world countries were truly ahead of the gourmet curve. We have been eating skin, ears, sweet breads, blood sausage and liver for years. Necessity inspires creativity like nothing else. 10 Points: WHAT IS THE BEST PART OF FRIED OR ROASTED CHICKEN? ANSWER: Duh, the skin. One time, I was making a fancy dish for some girlfriends that involved [Read More...]

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