Is there anything better than a messy plate of mexican breakfast?
This masterpiece is from Casa Guadalajara in San Diego's Old Town. This is their Guadalajara omelette, and you can't see inside but there are roasted California chiles in there. This meal was enjoyed with my darlings Mary Beth and Mark on the last day of summer. I tried to save half of this for another meal, but it did not hold up very well after hanging out in my car all day at the beach. Up top by the coffee is the pomegranite margarita I had for breakfast that fine day.
I like a banana for breakfast. What can I tell you? It's the perfect breakfast food. A giant banana. If there are no bananas, or if Mark Dowd is around, then I like a big egg-cheesy brekkie, with lots of spinach and veggies in there, Mark-Dowd-grilled hot italians (which he calls monkey dicks, yum) and 1/2 tortilla or other bread product. I don't have a photo of a Mark Dowd breakfast, but I do have this:
Would you kindly dig the lunch I had on 12/27/07?
The best thing about it is that I have a PHOTO, for God's sake. That's leftover prime rib on a crusty, horseradish shmeared french roll. The gravy? It's au jus with the leftover carmelized Maui onions. The pickle? Zesty dill.
Jordan, at Tower 23 in Pacific Beach, has some good lunch options. A few weeks ago I tried the lobster BLT (served on toasted brioche with tarragon aioli). Really good; especially with a Hoegarten beer.
I love a good carne assada burrito. And we eat a lot of them on the road -- we call our well-traveled route between Fort Davis and San Diego The Burrito Trail.
This one is from none other than Cotixan, in San Diego. Up there among the best carnes along the Trail.
And this, my little feathered friends, is what we Coreys call a Lesbo dinner. We are Lebanese, and the best thing about being Lebanese, besides the skin tone and the hairiness, is the food.
At 12:00, we've got (what's the "real" arabic word, Ellie? answer my text, woman!), aka wada, aka stuffed grape leaves. At 3:00 we've got tabouli, at 6:00 is the kibee, and a shout out to my mom, the best 100% Irish - Lebanese chef in New England. At 9:00 is Kousa, mmmmmm. Stuffed summer squash. Dad does the greuling labor - scooping out a bazillion squash, making up their carniverous filling, then - hardest of all - allowing whichever grandchildren are in the area to fill and roll the grape leaves. When my girl had to do an oral presentation about a family tradition in 1st grade, her topic was making stuffed grape leaves with her grandfather.
Beth:I'm going to have to go sushi for dinner. Lots of fresh fish. I'm especailly fond of salmon and albacore sashimi. Plus I've gotta have a plate of edemame. I prefer edemame warm, with lots of salt. I also like to have lots of cold, cold light beer on hand. Sapporo works nicely.
I, too, love a Lesbo meal. I especially love warak-a-ashe. (You're welcome, Jacquie). And I also love sushi.
But what I really love is being in the Florida Keys for the winter, having a wood fire already going in the fire pit, having tin foil and butter and garlic on hand in the Westy, and having fellow volunteer Bob
Dylan Dillon stop by with two lobster tails he'd caught less than an hour before:
Ten minutes later: a succulent delight.