In my random wanderings through San Francisco a few weeks ago, fate directed me towards the coolest and hippest concept restaurant I’ve ever seen: Sushirrito! If you can’t already tell by the name, they make sushi burritos! Initially, I thought it would be typical sushi ingredients wrapped in a tortilla, but it’s essentially just one big sushi roll with unique fillings. So delicious, and so Californian.
Here, I ordered the Mayan Dragon, which features chicken katsu, potatoes, cabbage, pickled cabbage, and spicy curry.
This is a very delayed post, considering the fact that I made these muffins nearly a month ago, but who’s checking? For some reason, we had two big bags of cranberries in my house and I was tasked with figuring out what to do with them. Naturally, my mind gravitated towards baked goods! I found a recipe for whole wheat muffins online, but made a few small modifications.
These muffins were very easy to make, and came out delicious! So perfect for a quick grab-and-go breakfast.
If you couldn’t already tell by the name, Cinnaholic is here to cater to all of your gourmet cinnamon roll hankerings! (Trust me, this is not your local shopping mall Cinnabon.) Not only do they sell freshly baked cinnamon rolls, but they are fully customizable! There is an endless number of frosting flavors and toppings and combinations to be had, so I’m going to have to go back soon and get creative!
I wish I could say that the huge roll in this photo was actually mine but alas, it is not. I got a teeny two-bite cinnamon roll with Irish Cream frosting that looked significantly less impressive in photos, so I’ll spare you all the hassle of looking at it.
I think this is the first time in a long time that I’ve followed a recipe rather closely. By some lucky stroke of fate, I saw the recipe for this (and a convincing photo!) posted online just as I was about to start debating what to make for dinner. Making this dish was my first foray into (consciously) making vegan food and needless to say, I’m convinced! It’s incredibly fast and simple. The pasta came out amazing and I have a feeling that it’ll even taste great cold (leftovers!!!). I even had some remaining avocado mix, so I decided to save it in the refrigerator to use as a dip or spread.
Yesterday marked the first rain of the season which naturally meant one thing: soup and noodles! Toss Noodle Bar is a cute little noodle place in Downtown Berkeley, wedged between a Tibetan goods store and Crossroads Trading Co. (a personal favorite!) The Toss menu allows you to build your own dish, so what I ended up “creating” included flat rice noodles, plenty of vegetables, and chicken in a Laksa soup base.
Now the next thing on my to-do list is to learn how to actually use chopsticks…