Saturday, January 21, 2017

Cafe GoLo

You know, my GoLo Ranchero did start this mornin'...

(Still no official web-site type-thing any more... or any less.)

Place: Cafe GoLo ~ Boutique Cafe
Location: 1602 Lombard Street (at Gough Street); phonicular contact: (415) 673-4656
Hours: open every day of the week at 8:00am
Meal: (to start) a raspberry-mango tart/pastry-thing; (for the main meal) GoLo Ranchero ~ corn tortillas topped with eggs, (black) beans, cheese, spicy salsa verde, served with sour cream and avocado (and some of their tasty tomato-corn salsa/relish thing); and (to drink) just a glassa orange juice (I am still fighting a cold from earlier in the week ~ this is about Round 13 and the judges have it scored 7-6 in my favour so far ~ and need all the extra Vitamin C that I can consume)

(There really is/are no EweToobular juxtaselection/s between this morning's breakfastary destination and Lightnin' Hopkins' Texas Blues. I had just posted some of ol' Sam's songs the last time that I visited Cafe GoLo
and felt like it once again.)

In concluding the pre-Season work-out of my Breakfastary Starting Rotation, I finished up back at Cafe GoLo ~ Boutique Cafe (see last 'blog-entry from Sunday, October 2nd, 2016).

I got a chance to finally question Miss PeeBee why there is no mention of their great baked goods anywhere on their menu. She told me that they are printing new menus very soon and that omission will be addressed (or no longer omitted, I suppose). They have really been missing out on these not being on the menu and relying solely upon stupid tourista-types to notice that they even have a large glass bakery shelf display in the back of the restaurant. As I have said this many times before in the past (because "before in the future" makes no sense, what-so-ever, even if you do own a hover-board), "These pastries are really worth a visit all for their-d*mn-selves!"

This dish is easily the best breakfast along Lombard 
Street (not that there are really that many places from which to choose for breakfast directly on Lombard 
Street, but still), and, if not for the most excellent 
Pain Perdu at Baker Street Bistro, I might even go as far to say, that this is the best breakfast in the entire Marina District/Cow Hollow area, too. I like that they give you an option of how you would like your eggs on top of the pile (and smothered under a great amount of spicy salsa verde ~ which is really the killer key to this entire dish); I went with my eggs "over-medium" this morning. I also love the amount of black beans that this sits atop. This would probably not be a good dish for any of you legumophobes (So, it's not a real word. Start your own d*mn 'blog-thing then.); however, black beans/black turtle beans[1] have been a favourite of mine since I first tried them wayyyyy back in 1983 at a Cuban restaurant in Miami, Ef-el-ay. (Thanks, Jordie & Pamela!) Don't worry, for those of you that do like to partake of the dead, decaying animal flesh (well, in this case, the dead decaying paltry poultry flesh), this meal can also have chicken added to it (Sorry, Mr. Hunt.). (So, which would come first? The "over-medium" eggs in the GoLo Ranchero or the chicken in the GoLo Ranchero?)

Having predetermined that I was going to be ordering the GoLo Ranchero before I had even left my apartment this morning, I did not bother schlepping
any of my own hot sauces with me (for which Miss PeeBee did notice and mentioned to me). After all, only a true heathen (or true alcoholic) would bring their own Brown Ale to Newcastle upon Tyne!

Because I could (and because they were seasonably available), I made sure to get an extra mixed-fruit tart/pastry-thing and a sweet potato tart/pastry-thing to take home with, to enjoy later this afternoon (or tomorrow while watching the NFL Conference Championship games ~ Go Patriots! Go Packers!).

Glen Bacon Scale Rating
GoLo Ranchero ~ 7.4;
raspberry-mango tart/pastry-thing ~ 7.2


1. An entire web-site dedicated to black beans?! Just what can't you find on these World Wild Webs?

Monday, January 16, 2017

Cafe Sis

Richmond (District) Coffeehouses
Part 34th

(No official web-site type-thing. I could not even find a decent phonicular contact on any web-searches.)

Place: Cafe Sis
Location: 402 Balboa Street (near 5th Avenue)
Hours: open at 8:00am every day except Sunday
Meal: Avo.huevo Sandwich ~ avocado, egg, Cheddar cheese, cream cheese; and a large (16-20oz or such) cuppa Peet's Coffee® (some kinda "Dark Roast"[1], apparently)

(I figured a little sibling EweToobular juxtaselections were in order today.)

There is a brand new(-ish) place (open since July 2016 now), which I had somehow completely missed when I was touring all of the Richmond (District) Coffeehouses last year. I stumbled upon Cafe Sis 
just last Friday night while eating dinner (well, a Garden Burger and fries) at Uncle Boy's[2]. It is no wonder that I had missed this one last year, as it is a small and rather unassuming coffeehouse (and all you people should just stop making rather assumptions about coffeehouses). This is a Korean-owned (hence some of the interesting sandwich items on their menu) coffeehouse now in the space that used to be just another neighborhood sushi joint.

I sat in one of the two (cool and comfy) front alcove-window spaces. I actually had the place all to myself this morning the entire time I was eating there.

For stupid vegetarian choices, there was really only one other item on their menu, Veggie Sandwich (romaine, tomato, avocado, mushroom, mayo). Otherwise, they do have some pretty cool dead, decaying animal-fleshetarian choices: Bul Gogi[3] Sandwich (beef [that would be the "Bul Gogi" part], romaine, tomato, Swiss cheese, mayo); Chicken Caesar Sandwich (grilled chicken, romaine, mushroom, tomato, Swiss cheese); or the antagonized porcine-sounding (but unassumingly intriguing), Angry Pork Sandwich (spicy pork, carrot, cilantro, radish [which is probably of the daikon variety], mayo). Additionally, there are three panini entries: one each of both the 
Bul Gogi and Angry Pork varieties and a Kimchi Panini. I made sure to ask if they made their own kimchi and if it included any fish or shrimp junk in it. Unfortunately, it does; so I can not get that one either.

This was a competent-enough sandwich (that is, assuming a local neighborhoody coffeehouse is competent in sandwich-making). There was just a minimal amount of cream cheese in this sandwich, which was good, because I do not think that too much would have gone well with the rest of the ingredients. Due to the amount of fresh sliced (not mushed, like I was incompetently assuming) avocado, I am adding another 0.1 GBS Rating points. Additionally, because the scrambled eggs were actually cooked (on an electric grill or something in the back? ~ and not "nuked" in one of them newfangled microwaveable oven unit-things), I am adding another 0.1 GBS points for that, too. 

I know that I have several (and, by that, I mean seven or eight) bags of Coffee in my refrigerator that I still need to work my way to the bottom of, but if I had gone to a local coffeehouse and had just ordered a sandwich, wouldn't that just be called a local "sandwich-house"? Besides, I like Peet's Coffee®... be it a "Dark Roast" or other.

I am not sure what Cafe Sis might have had in the way of bottled hot sauces; I don't even know if they offer any gochujang (which would have been perfect in my sandwich this morning). I just went with some of my (seemingly never-ending) own hot sauces on each half of the sandwich. On one half, I used some Florida Gold Premium Habanero Hot Sauce (Thanks, Kerry!); on the other half, I used some Dixie Crossroads 
Hot Habañero[ sic ] Pepper Sauce (Thanks, Brian!).

Glen Bacon Scale Rating
Avo.huevo Sandwich ~ 6.3


1. I have "Dark Roast" in "quotation marks" and italicized mainly because when I asked the front-counter order-taking guy which specific blend/roast of Peet's Coffee® they serve, all he could tell me was that it was a "Dark Roast". 

Really?! If you work in a place that only sells about ten different types of sandwiches and some Coffee drinks, don't you think that it would make sense to know the actual type of Coffee that you sell? 

For the record, Peet's Coffee® sells about twenty-five different "Dark Roasts", so I have no guesses as to which this may have been today. 

Unsurprisingly, this is not the first time that I have been amazed to find out that a coffeehouse person did not know what kind of Coffee they offer.


3. Stupid, useless cunning linguist pointer of the day:

"Bulgogi" ("불고기") in Korean literally means "fire meat"; it is a Korean dish that usually consists of grilled marinated beef.

Sunday, January 15, 2017


(Still no official web-site type-thing, so this will have to do for now.)

Place: Eats
Location: 50 Clement Street (on the corner of 2nd Avenue); phonicular contact: (415) 751-8000
Hours: open for breakfast every day of the week at 8:00am
Meal: Spicy Kale Skillet (well, technically, they call this dish "Spicy Tomato Skillet", but I have renamed it thus, due to the great amount of great kale in it; "Wait. Can you do that, Brian?!"; Sure, dammit! My 'blog-thing my 'd*mn-rules!) ~ kale, onions, potatoes, bell peppers, sunny up eggs, Parmesan, grilled bread; a side o' Excellent! Roasted Home Potatoes (which they simply have listed on their menu as "Homefries" [noted as oneword like I normally write it, too]; however, I feel that they are vastly under-naming this most awesome side dish, too); and to drink, from their Fresh Juice Bar, a Power C ~ orange, grapefruit, pineapple

For a simple Sunday morning breakfast, I simply went back to the simply-named Eats (see last simple 'blog-entry from simply Saturday, October 1st, 2016). This is also continuing the early-year workout of my Breakfastary Starting RotationSimples! 

Having worked my way through just about everything that Eats has to offer for stupid vegetarians, I am probably going to have to start repeating menu items now. I do not think that I have had their Homemade Waffle Berries & Crème (berries, bananas [side note: bananas are technically a botanical berry, anyway], honey butter, powdered sugar, whip cream) yet, but that can always be saved for another time when I am in more of a "sweet mood". They also have a Kale Quinoa Salad (cucumbers [another side note: cucumbers are also botanical berries], ricotta salata, carrots, radish, arugala, cranberries, walnuts, garbanzos, tahini vinaigrette), which I suppose I could easily transform into a breakfastary dish by having them add a couple of poached eggs (or sunny up eggs, even) on top.

I have had this dish a few times already now and always enjoy its kalocity. (Sorry, Sean!) I liked that they had given me two large slices of grilled sourdough bread to use to sop up the remaining spicy tomato sauce. (I think I was only given one slice in the past and that did not seem like hardly enough if you are an old sopper like me.)

Woo-HOO!!! There were six (6) cloves of garlic in with the Excellent! Roasted Home Potatoes this morning, and most of those were of the double-large size (almost as big as the chunks of potatoes). Nice! (*burp*) You may be asking yourself (to be asking me): "Hey, Brian, why did you order an additional side o' Excellent! Roasted Home Potatoes if the skillet dish already had potatoes in it?" To which, I may be replying to yourself (to be replying from me): 
1) Mind yer own d*mn binness!!! 
2) You can never have enough potatoes. 
3) I have renamed this most excellent of potatoey side dishes "Excellent! Roasted Home Potatoes" for a reason, dammit!

In the past (because I am never sure what the future might bring until I get to it), Eats had only offered the Standard San Francisco Triumvirate of Hot Sauces for condimentary supplements: Tabasco® Brand Pepper Sauce (Original Red Sauce), Tapatío® Salsa Picante Hot Sauce, and Cholula® Hot Sauce (Original). Now they have an additional three hot sauces from which to choose, all of which are from El Yucateco®: Hot Sauce Salsa Picante de Chile Habanero (Green ~ good), Hot Sauce Salsa Picante de Chile Habanero (Red ~ very good), and XXXtra Hot Sauce Salsa Kutbil-ik® de Chile Habanero (very, very good; I even have a little left in a bottle in my own collection). Had I know this, I probably wouldn't have come armed with a few of my own new hot sauces. As it were, I used some of my own Dat'l Do-It® Classic Cayenne Hot Sauce[1] (Thanks, Mom!) on top of both sunny up eggs (I do not think that their Spicy Skillet sauce really needed any additional espicing-up, but I wanted to try out the last of my Christmas gift hot sauces finally.) and some Palo Alto Fire Fighters XXX Ghost Pepper Sauce[2] (Thanks, Brian!) on the potatoes. The Dat'l Do-It® Classic Cayenne Hot Sauce really didn't taste much different than your standard Tabasco® Brand Pepper Sauce (Original Red Sauce); it had all the basic same ingredients in it, anyway: aged red cayenne peppers, distilled vinegar, and salt. The really nice manager-lady (who had waited on me and took my order) asked me about the Palo Alto Fire Fighters XXX Ghost Pepper Sauce. She even got a small plastic container to sample some for later. She said she might look into this and perhaps order some (of the standard Palo Alto Fire Fighters Pepper Sauce) for the restaurant now, too. I hope that she does; it's truly one of the best (and truly local) hot sauces out there (she also liked the idea of the localness of the product and that 100% of its proceeds goes to charities).

Glen Bacon Scale Rating
Spicy Kale Skillet ~ 7.5;
Excellent! Roasted Home Potatoes ~ 7.66 
("But why the extra '0.06' GBS Points, Brian?" Simples! I have decided to add an additional '0.01' for each garlic clove included in the dish. Now stop asking me so many d*mn questions!)




Saturday, January 14, 2017

Dottie's True blue café

Place: Dottie's True blue café
Location: 26 6th Street 
(on the corner of Stevenson Street)
Hours: open Thursday through Monday at 7:30am
Meal: Spinach Provolone Strata[1] ~ served with Italian sausage (which I ottantasei-ed, ovviamente), roasted tomatoes & fruit; and a glassa grapefruit juice

It completely goes without saying (but I am completely going with saying, anyway) that no early-year workout of my Breakfastary Starting Rotation would be complete without (yet still) another return visit to Dottie's True blue café (see last 'blog-entry from Sunday, November 20th, 2016).

I had gone there this morning with the premeditated idea of ordering the Zucchini Cakes (if it were on the Specials blackboard) again, which is always a great way to start off the New Year, too. However, I did not have the good fortune of seeing that particular dish on the blackboard. It had been a stalwart choice on the Specials blackboard for almost every other visit in the recent past.

This really didn't matter as there are always other great ideas on the Specials blackboard, anyway, such as: Sweet Potato, Caramelized Red Onion & Gruyère Tart (served with eggs any style & fruit); Mascarpone Stuffed Cinnamon Pecan French Toast (with pure maple syrup); or Banana Raspberry Rice Flour Pancakes (with pure maple syrup).

Dottie's True blue café has a great collection of salt-and-pepper shakers. These sometimes get rotated onto the tables depending on the seasons, too. (But, for some reason, I just had a plain ol' pair of glass shakers on my table this morning.)

Not only was this very tasty, but this was a very cool idea for a breakfastary casserole dealy. This was served as a large chunk of the strata, and was grilled on the top and bottom. It had lots of Provolone cheese throughout, too. I also really enjoyed the side of roasted tomatoes; these were made with halved Roma tomatoes. I just can't figure out why there were three halves. Did I get someone else's half or was I slighted a half tomato? (Oi! This is an integral part of a "traditional Full English Breakfast", mate!... unless your "mate" happens to be named "Greg", that is.)

Today's side of fruit(s) included: blackberries (not a real berry); strawberries (another not a real berry); honeydew melon; grapes (a botanical berry); and watermelon (another botanical berry). (Additionally, the roasted tomatoes above are also botanical berries.)

Dottie's True blue café has a very good selection of condimentary supplementation. Knowing this (I have been to a few rodeos there), I didn't bother bringing any of my own hot sauces with me and just used a little Tabasco® Brand Pepper Sauce Chipotle Pepper Sauce on top of the strata.

Glen Bacon Scale Rating
Spinach Provolone Strata ~ 7.0



Sunday, January 8, 2017

Baker Street Bistro

Plus ça change, plus ça la même Pain Perdu...

Place: Baker Street Bistro 
Location: 2953 Baker Street (between Lombard and Greenwich Streets)
Hours: open for "Brunch" Saturday & Sunday at 9:00am
Meal: Pain Perdu - a brunch favorite! ~ two slices of cinnamon French toast, fresh fruit, strawberry coulis & crème fraîche; a side of home fries; and a large glassa orange juice

(I figured a couple of meteorological EweToobular juxtaselections were in order for such un Dimanche sombre.)

To continue with the new year, new early-season work-out of my Breakfastary Starting Rotation, I rotated back over to Baker Street Bistro (see last 'blog-entry from Dimanche, 25ème Septembre, 2016). Thankfully, there was a bit of a détente in this morning's pluie diluvienne (however, the wind was still proving to be a bit of a holdover in the agreed upon abatement of climatic conditions). I was even lucky enough to find a parking spot just a block away right on Baker Street (just across Lombard Street) itself.

"Best bite of the year..." 

Do I really need to say any more? (Sure, this was only the third breakfast ["Brunch", whatever] out for 2017 for me, but I know that I will be hard-pressed to taste a better bite all year, anyway.)

Les fruits du jour: oranges (oranges), ananas (pineapple), mûres (blackberries ~ pas une vraie baie), framboises (raspberries ~ aussi pas une vraie baie), bleuets (blueberries ~ une vraie baie), cantaloup (cantaloupe), pommes (apples), et pastèques (watermelon ~ aussi une vraie baie).

For condimentary supplements, Baker Street Bistro just has bottles of Tabasco® Brand Pepper Sauce (Original Red Sauce) on the tables. That is okay as I still have a few more new hot sauces of my own that I need to check out (and try to use up ~ probably by sometime in the year 2019). I used some Dat'l Do-It® Spicy Jalapeno Hot Sauce[1] on half of the potatoes and some Dat'l Do-It® Scorching Habanero Hot Sauce[1] on the other half of the potatoes (Thanks for both, Mom!). Neither one of these were mucho espicy (and have no chances of killing any poor, unsuspecting Korean busboys). I remember when there was a time (about twenty-five years ago now) when I thought that habanero chillies[2] were the hottest that I could handle. However, with the Advent (and I am using this word dans le sens religieux) of much hotter chillies in the 21st Century ~ exempli gratiā: Ghost Pepper/
Bhut Jolokia/Red Naga[3]; Infinity Chili[4]; Naga Viper[5]; Trinidad Moruga Scorpion[6]; and now the dreaded (and completely stoo-pid) Carolina Reaper[7] ~ I have become more climatised to habanero chillies and can take a bit more pain (as in the English word for "misery/suffering", not the French word for "bread").

(not so much a) the Wild Parrots of San Francisco Interlude

Once again this morning, I did not see any of my feather-brained little friends. Hopefully, they were smart enough to just stay safe from the rain and wind, and hunker-down in their roost among the tall eucalyptus trees in the Presidio.

Glen Bacon Scale Rating
Pain Perdu ~ 8.2 (bien entendu)


1. This is pretty funny. The "Nutrition Facts" on both of these bottles has "Serving Size 1 tsp". Now, I don't see any problem using one teaspoon of the much milder jalapeño sauce (I probably did so this morning), but I can't see many people using a full teaspoon of the hotter habanero sauce (I probably used one-third that amount).

Additionally, the jalapeño sauce has a "% Daily Value" of "Vitamin C 10%" and the habanero sauce has a "% Daily Value" of "Vitamin A 2%". I don't expect anyone to go out and use ten teaspoons of the jalapeño sauce to get their required daily percentage of Vitamin C; it is much easier to drink some orange juice. And I really do not think anyone will consume fifty teaspoons of the habanero sauce just to get their daily requirement of Vitamin A; trust me, just take a one-a-day vitamin pill, it will be much easier on your tongue and stomach-lining.







Saturday, January 7, 2017


"The one with the vegetarian open faced omelette with roasted tomatoes, basil, caramelized shallots, topped with parmigiano reggiano cheese."

(Here is where I would normally have a photo of the joint in question to start out the 'stupid 'blog-thing; however, it was raining this morning and I really didn't feel like standing outside any longer than I had to. If you really must "see" a crummy photo of the place, just look through one of the many, many, many other crummy photos in the 'blog-entries that I already have on Ella's.)

Place: Ella's Neo Classical American Cooking
Location: 500 Presidio Avenue (on the corner of California Street)
Hours: open for breakfast Monday through Friday at 7:00am; open for "Brunch" Saturday and Sunday at 8:30am
Meal: vegetarian open faced omelette with roasted tomatoes, basil, caramelized shallots, topped with parmigiano reggiano cheese ~ served with potatoes and a choice of toast (all house baked: white, wheat, sourdough, rye, honey oat raisin, or buttermilk biscuit); and a glassa Ginger Orange Juice Punch

(Here are just a couple of seasonal songs from Lady Ella. 

"'Seasonal', Brian? What's so 'seasonal' about 'Stormy Weather'?" 

Well, if you listen closely, you can hear Lady Ella sing:
"Since my man and I ain't together,
Just add a pinch of cardamom to everything, 
if it be sweet or savoury, whether..."

Sure, the second song is generally considered a "Christmas song"; however, it never mentions the "C"-word anywhere it in. Besides, just two days ago was the "12th Day of C-word", anyhow.)

New year, new early-season work-out of my Breakfastary Starting Rotation. Today's rotator was back to Ella's Neo Classical American Cooking 
(see last 'blog-entry from Sunday, September 18th, 2016).

There was a sign in their window that stated that Ella's will have new ownership soon. I asked my waitress/server lady-person (who I know has worked there for at least twenty years now) if they would be maintaining the same menu format (and, hopefully, the fresh-baked baked goods items). She did not know, but said that she would be meeting with the new ownership later today and that was one of the questions she will have for them (as well as if they will be keeping the current work-staff). Who knows? Maybe they will now do "Neo Neo Classical American Cooking". (And maybe they will now call the early first meal of the weekends "Breakfast", too... but I won't hold my breath for that simple moniker change.) I have never had a bad meal at Ella's yet, and I hope that doesn't change with my next visit there. If so, there are always many Rookies out there looking for a chance at a shot at the Bigs, anyway.

I didn't really copy down what else might be available on the weekend "Brunch" menu (which changes weekly). For some reason (which I am blaming on the new ownership for no reason), they have not updated the on-line version of this weekend's menu yet. I did remember that there was a potato scramble that had some kinda dead, decaying spiced and grounded-up porky product, so that choice was off the books (off the menu, whatever) for me, anyway.

They call this an "open faced omelette", but it's basically a frittata. The tomatoes in this were roasted cherry (or possibly grape) tomatoes ~ which I thought was a great idea. I liked this a lot (basil and tomatoes are a favourite combination of mine). This was kinda like a Pizza Margherita frittata... with shallots (lots and lots of shallots). 

I went with a buttermilk biscuit as my choice of toast (even though it's really not a toasty kinda choice). I normally get their honey oat raisin, which is really very good, but felt like a buttermilk biscuit this morning (which is kinda funny, as I think I looked more like 
honey oat raisin). This proved to be a good receptacle onto which to spoon some (well, a good amount of some) of their homemade (restaurant-made, whatever) jelly (which might have been either raspberry, blackberry, or strawberry, or a combination of each; I did not bother to ask this morning). 

Ella's only has Tabasco® Brand Pepper Sauce 
(both Original Red Sauce and Green Jalapeño Sauce) for use as a condimentary supplementation. Once again, I came armed with a few of the newest hot sauces in my arsenal that I had just received for Christmas, and used a little Dat'l Do-It® Zesty Chipotle Hot Sauce[1] (Thanks, Mom!) on top of the omelette/frittata-thing and some Laura Plantation Vidalia® Onion & Peach Hot Sauce[2] (Thanks, Cindy & Greg!) on the potatoes.

Strange Coffee Interlude

I skipped any Coffee with breakfast ("Brunch", whatever), once again, because I still need to work my way through all of the new Coffees that I had received for Christmas. So I simply made myself a cuppa Bettys Christmas Blend (Thanks, Greg & Cindy! [These two are in no way related to the above "Cindy & Greg" of the hot sauce "Thanks!"]) to enjoy while I was keyboarding up today's 'blog-entry thing.

Glen Bacon Scale Rating
vegetarian open faced omelette with roasted tomatoes, basil, caramelized shallots, topped with parmigiano reggiano cheese ~ 6.9;
Bettys Christmas Blend ~ 7.6 
(I know that I rated this at 7.5 just last weekend, but after a few more tastes, I am increasing my GBS Rating a bit more; this year's blend/roast is a darker roast than they normally have and is extremely good)


1. This was one of the new bottles of hot sauces that I had received in a 5-Pack "Pepper Patch". I will be trying out the remaining four over the next few weekends, too.

This one was not too espicy even though it contains both red and orange habanero peppers, as well as the eponymous chipotle peppers.

If you are a-wonderin' on the name of this particular hot sauce company, here is some more information on the (mostly) St. Augustine (the one in Floridaland, not the much older and famouser city in Illinois) produced Datil chilli:

2. This hot sauce was also not unbearably hot; even though for chilli-potency it included: red chili puree, jalapeño peppers, cayenne pepper, and capsicum oil. I love how Vidalia® (onion) is an actual registered Certification Mark of the Georgia Department of Agriculture.

For additional reading (if you like reading additionally):

Monday, January 2, 2017

the Bistro Restautant at Cliff House

Place: the Bistro Restaurant at Cliff House
Location: 1090 Point Lobos (at the end of the Earth/Ocean Beach, "Where San Francisco Begins")
Hours: open for breakfast Monday - Saturday at 9:00am, Sunday at 8:30am
Meal: Classic Eggs Benedict ~ poached eggs, Canadian bacon (which they were nice enough to substitute with spinach instead; so, technically, this was a "Classic Eggs Florentine"), toasted English muffin, Hollandaise sauce, served with fresh fruit and roasted potatoes; a glassa grapefruit juice to drink; and, of course, a basket (or two) of (World) Famous Cliff House Popovers(!)

Knowing the improbable cromulence[1] of finding a decent restaurant that might have been open on New Year's Day, I simply forewent going to any place yesterday and just waited until this morning to venture out for my first breakfastary repast of 2017 at 
the Bistro Restaurant at Cliff House (see last 'blog-entry from Sunday, August  14th, 2016), which ended up being the exact same place that I also went to first in 2016 (and on the same date, but it fell on a Saturday last year). Surprisingly, there was quite a crowd waiting to be seated when they had first opened this morning. (Did everyone have Monday off?! D*mn touristas!) They almost filled up the entire joint immediatley. Luckily, I was still able to score one of the window tables overlooking Ocean Beach, though.

There were no surfers or porpoises in sight this morning on or off Ocean Beach. There were only a few brave dogs and their silly humans frolicking along the beach (well, some were also frolicking into the water). I only saw one solitary pelican flying over Seal Rocks, too.

I liked that they offered to substitute spinach for me in place of the dead, decaying porcine stuff from the Great White North. Eggs Florentine are not even listed on their menu, and this was made with a nice amount of fresh baby spinach.

Black-eyed peas and collard greens might be a Southern New Year's Day tradition, but it seems that (World) Famous Cliff House Popovers(!) are now my San Francisco Day-After New Year's Day tradition. There were only two (World) Famous Cliff House Popovers(!) in my first basket, and I knew that would never be enough. So I asked for another (World) Famous Cliff House Popover(!). I was just expecting only one more, but there were two in the second basket, which I made sure did not go to waste. This actually turned out to be fortuitous as they were also still warm and fresh and much better to melt butter on. ("Get 'em while they're hot, folks!")

Today's fresh fruits were: watermelon (a botanical berry), honeydew melon, cantaloupe, grapes, and half of a large strawberry (not a botanical berry, though).

the Bistro Restaurant at Cliff House only offers Tabasco® Brand Pepper Sauce (Original Red Sauce) for condimentary supplementation. Knowing this, and knowing that I have so many new hot sauces of my own that I haven't tested yet and need to try to use up, I brought along two of my newest bottles and used some homesweet homegrown® Punch Drunk Chocolate Ghost Pepper Hot Sauce[2] (Thanks, Sean!) on top of both of the poached eggs and some 
Pepper Palace Chocolate Habanero Hot Sauce[3](Thanks, Cindy & Greg!) on the potatoes. (With all these new [and old] hot sauces that I now have, it is going to be hard to remember just who gave me which hot sauces.) Do not let the "Chocolate" moniker in the names of both of these hot sauces fool you into thinking these must be some kinda sweet dessert-style hot sauces. The "Chocolate" in the first one was just a small amount of raw cocoa in the ingredients. In the second one, the "Chocolate" refers to the Chocolate Habanero chilli, which is just a dark brown cultivar of the standard Habanero chilli. Both supplied a nice amount o' heat.

Strange Coffee Interlude

Much like the inordinate amount of hot sauces that I had received for Christmas, I was given six different types of Coffee for gifts. Because of this, I have been eschewing any Coffee at the restaurants and making some of my own Coffee to drink while keyboarding up these 'blog-entries. This morning, I cooked me up (well, "dripped me down") a cuppa Colectivo® Coffee Seasonal Costa Rica Santa Maria (Thanks, Kerry!). This was a very good cuppa, too. I think I should be able to use up most of the Coffee by Summer of this year (which will probably be only the half-life of all the hot sauces) at least.

Hollywoodland Spotlight of the Day

Today's Hollywoodland Spotlight is on actress Ruby Catherine Stevens. It seems that she appeared in a few movies back in the 30's, 40's, and 50's and might have had a minor roll in a 60's western TeeVee series. (If you have never seen the Preston Sturges screwball comedy "The Lady Eve", check it out. She absolutely steals the movie from Jane Fonda's father.)

Glen Bacon Scale Rating
Classic Eggs Florentine ~ 6.5;
Colectivo® Coffee Seasonal Costa Rica Santa Maria ~ 7.4;
(World) Famous Cliff House Popovers(!) ~ 8.2


1. Yes, this is a completely madeuppery word, but I am just amused how this word has actually found its way into the current-day 'merican lexicon by way of 
the Simpsons cartoon show.

Much like Seinfeld had several catchphrases (exempli gratia "Anti-dentite b*stard", "Sponge-worthy", "Soup Nazi", and "Shrinkage") work their way into everyday usage, the Simpsons has also colourfully peppered the English language with everything from "D'oh!"s to "Kwyjibo".

See, it is possible to embiggen your vocabulary from TeeVee and the Intro-Net.