A west-coast newsletter!

And what is time, really, when you take an East coast girl and put her on Pacific Standard Time?

HELLO! I HAVE HAD THE MOST WONDERFUL WEEK. Except for the fact that my jams got confiscated by TSA. I really hope they enjoyed them.

But hello from San Francisco! It is my first time in this wonderful city, and WOW have I been missing out. The whole environment here is so unique, charming and integrated, and I feel like I’ve been lied to about it by so many friends and news sources (I’m looking at you, New York Times). All that to say, if you live here, your city is magical. I’ve already bought two vintage tees to commemorate my time in a place where the weather is 70s during the day and crispy-cool at night.

I’m here for a little weekend girl’s trip, and this is to cap off an already wonderful week where there are three (!) new recipes, and …I GOT TO SEE MY BOOK IN REAL LIFE. I cried at Sofreh Cafe. And I’m so glad I did. The book is now with me in San Francisco, because I’m carrying it around, Flat-Stanley style.

But enough about this wonderful week, because with it comes wonderful recipes! We’ve finally hit a nice summer lull, so there’s a mix of fruity, crispy-cold, and cooked recipes in here. Let’s begin:

The weekly round-up!

Cauliflower a Diavola - I mentioned this recipe during a farmers’ market haul, and brought it to you by popular demand! I call it “a Diavola” (Italian translation: of the devil) not because it’s spicy, but because it really needs some Calabrian chilies to balance out the charred edges/tomatoe-y action that’s going on here. You just need cauliflower, evoo, chilies, garlic and tomato paste with this one, and I promise you might get hooked on this pantry-staples vegetable side.

Salmon Spring Rolls with Peach Nước Chấm - someone asked for a sexy summer spring roll recipe and I was more than happy to oblige. The peach-cilantro based nuoc cham is the star here, and the veg you can mix-and-match!

Peach Saffron Jam - I’m no licensed preserver, but I’m really happy with how detailed and informative this blog post is. If you are looking for a recipe to start you on your jam endeavors, I love this one. And yes, these are the jams that got confiscated by TSA.

And that’s it for this week! Thank you for loving last week’s round-up, it made me so happy to see your feedback on the gnudi, the halibut - really everything!

I’ll be on west-coast time for the foreseeable future, but until I return, happy weekend!

Xoxo,

SF_Snacks