We went to San Francisco to attend the Outside Land Festival in Golden Gate Park, a 3 day music festival. Lots of great music it was hard to navigate the set lists and see it all. The food at the festival was the best surprise, so much amazing food booths to choose from, each day we tried something new and delicious. We started with the BBQ Oysters, huge oysters in the shell BBQ’ ed on the grill with garlic butter and a spicy BBQ sauce on top-WOW I’m still thinking about them.Next on the list was these scrumptious Korean tacos, nori wrapped chicken with a kick of spice.
The classic Funnel Cake taken to a whole new level. Powdered sugar, a dollop of whipped cream and a pile of bacon. Sweet and salty never taste so good.
Wood Fired Flatbread Pizza they bake Certified Organic and Locally Sourced. A majority of the ingredients are from family owned and independent farmers.
For dessert we wondered into Choco Land a wonderland of treats.
I can’t wait till next year to try everything I missed. Check it out yourself
If you love lemon, this cake is gonna be your new favorite. Biting into the slices of whole candied lemon rinds and all, is a sweet and tangy sensation. This cake makes a beautiful presentation. Certainly the center piece of the table.
It’s been a heat wave here in Minneapolis, we are breaking the heat index all over the country. I’m sweating just sitting here. I don’t feel like cooking, let alone eat anything. This should be a great diet plan. Gonna make something light and refreshing. Here is a watermelon salad, great for a BBQ. The best tip in this salad is the trick of steeping the onion in lime juice it really cuts the bite.
Watermelon, Feta and Black Olive Salad
1 small red onion
2-4 limes, juiced
3 1/2 pounds Sweet, ripe watermelon
9 oz Feta cheese
bunch fresh flat-leaf parsley
bunch fresh mint. chopped
3-4 tablespoons extra-virgin olive oil
4 oz (1/2cup) pitted black olives
Peel and halve the red onion and cut into very fine half moons and put in a small bowl to steep with the lime juice. Two limes worth. Remove the rind and seeds from the watermelon, cut into 1 3/4inch pieces. Cut Feta into bite size pieces and put into large bowl. Tear up parsley and add to bowl along with chopped mint. Pour onions and juice over watermelon, add olive oil and olives. Toss gently. Add a good grind of black pepper and taste to see if dressing needs more lime.
This recipe came out of a great cook book: Forever Summer by Nigella Lawson
I wish it would be forever summer even with the heat I’m not gonna complain.