A(nother) Trip to San Francisco!

I was blessed to take another work trip to one of my favorite cities…San Francisco. My boss (a San Fran first-timer) also went along for a fun filled ride.

We attended the HOW Design Live conference, which is basically a creative services/graphic design conference. This was taken from their “convince your boss” page, “From creativity to business to the latest technology, the HOW Design Live program covers every facet of graphic design in one four-day event. I’ll get real-world information and processes I can put into practice as soon I get home, balanced by inspirational work from industry stars and up-and-coming designers.”

It was wonderful to live in the world of creativity for a few days complete with UBER casual clothing options, lax schedules and way too much coffee! JEANS, I SAY!

Back to San Fran. Here are the places we dined while not in sessions:

Tropisueno: My personal favorite. Wonderful food, best margs. I’ve talked about more than a few times on here. I recommend the violet margarita and the vegetable enchiladas.

Annabelle’s Bar & Bistro: Please try the grilled cheese & prosciutto sandwich (brioche – cheddar – mozzarella – caramelized onions – truffle butter – w/ tomato-parmesan bisque – ricotta salata). As usual, I got mine without prosciutto. The garlic fries are to die for.

image via california by design

ThirstyBear Brewing Company: Another favorite. They brew their own beer, which is a no brainer, but their tapas are to die for! I can personally recommend: Date Stuffed with spiced goat cheese, Organic Kale Salad, Seasonal Flatbread, Oven-roasted Piquillo Peppers, & the Patatas Bravas.

image via tripadvisor

Greens Restaurant: An all vegetarian local grown restaurant with a view of the bridge. Fantastic cheese plate! I also recommend the Fire Roasted Poblano Chili. The decor is fabulous. Old warehouse, earthy interior…look at this woodwork right when you walk in. It towers over the table underneath. I would love this in my house!

inspiration…

Mel’s Drive-In: A typical 50s style diner, full of yummy breakfast treats. They claim to have a juice bar…but my plate of grease sounded a lot better!

taken by boss lady…

While exploring, we also took a trip across the bridge and grabbed some awesome shots! Last shot is from the 39th floor of the hotel.

We’re bad parents

Yes, I call myself a parent…even if he has 4 legs. We were going to have a no dogs on the couch rule. It worked for 6 months. He’s allowed on the couch at the lake house since it’s leather and the scotties are allowed up too. I know he gets on the couch when we’re not home.

I was feeling really pitiful for Wilson last night…so I let him join me on the couch as long as he’s on his blanket. Well, the rest is history…I give in too easily. I’ve never heard him snore like that…and he was seriously smiling. Happy 75lb lap baby.

Spinach, Feta & Pea Salad

This was a huge hit over the weekend, and I decided it would be good to post! Below are the original instructions. I made the pita pieces, salad dressing (in a mason jar) and shrimp ahead of time before packing for the lake. Items traveled nicely for quick assembly at lunch. Enjoy!

Ingredients:

• 1 C thawed green peas
• 1 (6-inch) whole-wheat pita, grilled and broken into tiny pieces
• 3 Tbsp extra-virgin olive oil, divided
• 1 1/2 tsp grated lemon rind, divided
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper, divided
• 1 pound large shrimp, peeled and deveined
• 1 Tbsp red wine vinegar
• 1 Tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1/2 cup thinly sliced red onion
• 3 tsp chopped fresh mint
• 1 (6-ounce) bag fresh baby spinach
• 1 ounce feta cheese, crumbled

Directions:

1. Combine 1 tablespoon olive oil, 1 teaspoon lemon rind, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp; toss to coat.
2. Thread the shrimp onto 4 (12-inch) skewers. Arrange skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until done.
3. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon lemon rind, remaining 1/4 teaspoon pepper, vinegar, juice, and garlic in a large bowl. Add shrimp, cheese, peas, onion, mint, and spinach; toss to coat. Top with pita and serve.

Wordless Wednesday

Annnnd she’s back…

No excuses really, I just needed a break. A plain and simple break. Life gets busy, summer kicks in and days go by far too quickly.

I’m back now, and hope it will stay that way. I won’t re-hash everything that has happened since I left, but I can say it’s been full of family, friends and fun. The best blessings there are.

I’ve been trying to work on some personal goals including getting in better shape, trying to eat a little cleaner, staying off the computer and maintaining a more efficient home. It’s been a give and take relationship. Any given week has executed half of those goals.

So, here we are…so what do you say? You forgive me?