We are slowly catching up with our weekly recaps, now nearly a month behind schedule. Please, excuse me if I can’t recall specifics.
The Spread.
The Plate.
Steve: Guacamole, ’nuff said.
Apparently not ’nuff said, as there is a tad bit more to add. Steve made this guacamole initially as an appetizer type of addition. You know, get some chips, dip them into some guac, have a good time. However, upon hearing about the guac someone (Nick) decided to add to the theme with some salsa & carne asada tacos.
Guac.
Nick: Homemade Salsa, Carne Asada
As I mentioned before, Nick heard about Steve’s guacamole and decided to keep the theme rolling and make some tacos. It worked out splendidly. It’s rare that we ever help each other out, or coordinate within a theme, but this time Nick did and it worked.
There are two pictures of the salsa and another picture of the guacamole in this, but I feel the four-picture combo looks nice, so deal with it.
Zack (I think): Brown Rice, Stir-Fried Veggies
This was not a stellar addition, therefore, no pictures, apparently. I think it was a matter of timing, which forced the veggies to sit too long and thus get overdone. It looks like there was some asparagus and some bok choy. It really wasn’t all that bad, just not as good as it could have been/usually is. You can see them in the spread/plate pictures above, but there are no individual pictures of this portion. We’re sorry.
Not really.
Erik: Breaded & Baked Chicken & Shrmip
I don’t want to be seen as overly harsh on Erik, but really, this was not good at all. Not very tasty. Very dry. Very bad. The shrimp was okay, I guess. Pictures turned out alright.
(Luckily, I don’t think Erik reads these or knows that they exist.)
When Erik saw this blog post being written he said, and I quote, "Oh no." Yeah, it was that bad.
Shayna: Some kind of Quiche
I don’t know what was in it, but it was good.
Here's one picture. There may be another.
Yeah, there were at least two good pictures.
Ashley: Ginger Cake w/Dairy-Free Vanilla Ice Cream & Caramel Sauce
This dessert (kind of Ashley’s specialty if you haven’t noticed) was inspired by the other-worldly Ginger Cake from Chow here in the Bay Area (and, where Ashley used to work). Theirs is served with pumpkin ice cream, caramel sauce, whip cream and powdered sugar. Ashley is a vegan baking guru so she vegan-modified it and served it with dairy-free vanilla ice cream and a vegan caramel sauce – inspired by this article/recipe from Bay Area restaurant critic Michael Bauer. There was a little mishap with the ginger and we had to go back to the store to buy some, but it turns out the ginger was in a bag with some potatoes that I didn’t find until about a month later.
Anyhow, to the picture:
Fuck yeah.
