I got in Friday afternoon and as I waited in her hood for her to get off work, I walked to nearby Golden Gate Park, where I finished reading I Know Why the Caged Bird Sings by Maya Angelou on an overlook at the botanical gardens inside the park. Heaven. On a stick. Saturday we traipsed around the city, and saw some of the touristy sights!
Then we headed to her 'come as your hometown' themed party. Hilarious. Don't you just love theme parties? We were representing Missouri (check out my thrifted Frye boots!)Regional Party Snacks.... MO cake! While I wish I could have stayed in SF for the lovely company I'd have, and plethora of activities, but definitely one of the things I would've loved to experience more was the FOOD. As I was walking around friday, I stopped in some little hippy joints to get tofu wraps, check the selection, and in general resolve that I'd be a vegan if I could live in such a veg friendly place. But THEN I'd pass by some amazing sushi place and that idea would get thrown out the window (oh fish, how i've missed you... 3 more days until Easter!) Not to leave you all food neglected, I thought I'd share my recent adventure in produce. I've never had a JICAMA before. Okay, correction, I've had it before in salads in San Antonio (and undoubtedly other places/times along the way where I wasn't paying attention). However I've never purchased a Jicama before. Pronounced hick-a-ma, it's basically a mexican potato? It's in all sorts of mexican dishes (and apparently asian ones too). I feel there probably isn't too much nutritional value..... concentrated iceberg lettuce comes to mind (crunchy water).... but boy do i love a good veggie crunch to anything and everything i can eat. Therefore after much debate and little creativity, I decided to make another DIY pizza.
- flat out multi grain wrap (a darling in the health food blog world, and seemingly only recently available in my neck of the woods.. hooray)
- crushed tomatoes (a little too watery, i think i'd opt for tomato sauce or something a little more together next time)
- red peppers
- string cheese, strung out as mozz topping :)
baked for 20 minutes at 450 and VWALLA.... a perfect meal.