Great Week

After returning from New York in mid-June, I was assailed by a terrible head cold.  I spent three weeks getting over it.  Three quarts of Wonton Soup from the Mandarin Wok in Clairemont helped immensely.

This past Saturday, I attended the birding tour presented by the Friends of Famosa Slough in San Diego.  On this day, there were only three of us with the leader, Barbara.  I try to go every month because I learn something each time.  The tour leaders are very knowledgeable.  Because there were only three people Barbara was able to go into depth for the other guests were attending for the first time.  I reaped the benefits.  Barbara heard a Clapper Rail hiding in the salt marsh, but we couldn't spot it.

The tide was low so we saw Fiddler Crabs and California Horn Snails.  A Snowy Egret was lying low to the ground to feed on something.  Then we saw two young Black-necked Stilts (photo below left).  The adults have a black back with reddish pink legs, but these young birds had a mixture of black and brown backs with very pale pink legs.

Young Black-necked Stilts

Clapper Rail

 The other two ladies had to leave to attend another event, so Barbara and I went to the west side of the Famosa Slough, which is across West Point Loma Boulevard.  We spotted a Clapper Rail (photo right).  The Clapper Rail seemed to be cautiously watching a Western Gull who arrived on the scene.  The Gull then spotted what looked like a dead fish and proceeded to feast.  That photo wasn't appealing.





On Monday, I met a friend, Diane, for lunch at Mimi's in Mission Valley.  We had an enjoyable time conversing as Diane's lunch was a salad with strips of chicken, and mine was a Spinach quiche with a side of fruit. While we choose different restaurants when we meet, Mimi's is convenient and always good. 

That evening, my son-in-law decided to make a "Thanksgiving Dinner" and suggested to my daughter that they invite me.  The table was set as it would be for Thanksgiving day.  The dinner was scrumptious.  I always make a great Sweet Potato Casserole with marshmallows, he one-upped me by adding a little bourbon.  Delish.  It was such a pleasant surprise to have this little celebration on a warm summer night.

On Tuesday evening, my daughter took the children and me to The Palette, the student-run restaurant at the International Culinary School at the Art Institute in San Diego. My daughter enjoyed a Melon soup as an appetizer, followed by Barbecued Short Ribs.  She gave me a tiny taste of each.  Nicely done.  She would have shared more, but then, I'd have no room for my meal, as my children say I eat like a bird.  My granddaughter and I each had a large root beer glazed pork shop with succotash and sweet potatoes with fennel.  My granddaughter was able to eat most of her pork chop.  I could only eat a little.  My grandson relished his chicken fingers, which I believe was really an appetizer. Dessert was a chocolate lava cake.  I skipped it, but the others informed me that it was absolutely delicious.  Everything tasted so good, we took what we couldn't eat home.  It was a very enjoyable meal.

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The Palette

Last Wednesday evening, I accompanied my daughter and her children to The Palette, a restaurant at the Culinary School of the Art Institute of California in San Diego. The meal was delicious. We  ordered two kinds of appetizers. The first was the Charcuterie Board, which included wedges of Bleu and Brie cheese along with small wraps of prosciutto and cheese, as well as some slices of Italian meats.  The second was a plate of calamari that my daughter and granddaughter agreed were delicious.

We were shown an assortment of rolls to accompany our meal.  My daughter and I chose tiny round rolls, which I'd love to know how to make.  Our tiny rolls came with a choice of three dollops flavored butters (jalapeno, herb, and cinnamon).  I tried the jalapeno and the herb butters. They were very good.  My seven year old grandson relished his dinner roll that was larger than his hands.

My daughter and her son shared the Caesar Salad, my granddaughter enjoyed the House Salad, and I had the pumpkin soup which was very flavorful.

We were beginning to feel very full as the entrees arrived.  My granddaughter and I had the Short Ribs with a parsnip and potato puree and broccolini.  I could not finish it, but my granddaughter polished hers off.  My grandson had the Bistro Burger with lettuce and tomato.  The menu showed that the burger came with smoked Gouda and arugula, but the chef tailored it to my grandson's liking.

To finish off our meal, we shared four different deserts offered on the menu, which were a delicious tiramisu, a layered flavored pudding type desert served in a small mason jar (very creative, as well),  a chocolate mousse, and a bread pudding with cinnamon ice cream.

This restaurant is operated by the students who are ready to graduate.  The waiters, servers, and future chefs all work together under the supervision of Chef Instructors to provide an enjoyable dining experience.  I can attest that ours was fun and delicious.  I recommend it highly.

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comment

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The Book of Micah

(Now on Kindle and on the Nook)

The Palette

Last evening, in celebration of Valentine's Day, my daughter took the grandchildren and me to The Palette, which is a true fine dining experience, located within The International Cooking School at The Art Institute of California at San Diego.   It is totally run by students in the last phase of their culinary education.

We started the meal with The Little Gem Lettuce Salad made of poached pear, blue cheese, candied pine nuts, with White Balsamic.  This was a culinary treat and was very enjoyable.  The blue cheese was excellent.  My daughter and I ordered the Apple Sausage Wrapped Pork Tenderloin with roasted Brussel Sprouts and mashed potatoes.  My granddaughter chose the Porcini Braised Beef Short Ribs with Polenta and winter vegetables.  My six-year old grandson wanted the Parpadelle Pasta with Pistachio Mint Pesto.  The offering for this dish was presented on the menu as Spicy Lamb Bolognese.  However, he only wanted the pasta with sauce on the side.  He ate the pasta without the sauce and was happy with it.

Our meals were very delicious. The servings were very generous.  My granddaughter offered tastes of her Short Ribs and we decided that was the best.  Following dinner, my grandson asked, "Are we going to have dessert?"  When a server brought the Dessert Menu, we had to choose.  We didn't feel we had room, but who passes up such delicious sounding desserts?  We settled on sharing two desserts....a dark chocolate cake with a raspberry and candied fruit (served with a small mound of vanilla sorbet) and a trio of sorbets (melon, passion fruit and lemon).   My grandson chose the melon and my granddaughter, the lemon.  I literally had one teaspoon of each dessert.  The chocolate cake was literally "to die for."  It seems anti-climatic to say that the coffee was great, but it was.

The evening was very enjoyable even though Daddy could not be with us.  He was busy instructing future chefs.  The atmosphere with low level music in the background was perfect.  I would definitely encourage going to this restaurant.

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