Sunday, April 28, 2013

The Bistro Restaurant at Cliff House

What is better than one World-Famous, Most Excellent Popover(!) on a somewhat sunny Spring morning?

Three World-Famous, Most Excellent Popovers(!) on a somewhat sunny Spring Sunday morning.

(Today happens to be the 80th birthday of Willie Hugh Nelson. Happy Birthday, Willie Hugh!)

Finishing up my early season workout of my Breakfastary Rotation, I am closing with the Bistro Restaurant at Cliff House (see last 'blog-entry from February 17th, 2013). They open at 8:30am on Sunday mornings (whether it is somewhat sunny or not); I thought that they opened at 9:00am, so I got there "late" for myself for a change. There were already many people enjoying the food and view when I got there, but I was still able to sit at one of the south-facing window tables looking out over Ocean Beach (where I could see that there were lots of dogs and their humans walking and playing along the beach and a few surfers in the water; however, I didn't see any sea lions, seals, porpoises, or whales today).

I didn't bother to take any pictures of their walls of Hollywoodland autographed photos this morning, though. I think that I might have already chronicled them all by now. I may need to look back through my older 'blog-entries and see if I have missed any or if any need to be redone better.

The Bistro (which I am going to call it from here on out for simplicity reasons) really only has a small breakfast menu from which to choose, and I have had most of the items several times over. This morning I again went with Joe's Special Scramble ~ Scrambled Eggs with sautéed Ground Beef, Onions, Mushrooms, Spinach, topped with Parmesan Cheese; served with Fresh Fruit and Roasted Potatoes. I also had a cuppa Peerless Coffee (which was very good and extra strong for a change) and, of course, a basket of their World-Famous, Most Excellent Popovers(!).

Naturally (as Nature would have it with me), I skipped the beef, Clara Peller, but there was lots of fresh spinach in the scramble in its place. This was a decent enough meal, but nothing really extraordinary. My one minor complaint is that they always are a bit stingy with the potato side (there were just two medium-sized red potatoes cut in half this morning). But all of that entirely makes no difference as there were three World-Famous, Most Excellent Popovers(!) in the basket this morning. They will gladly give you more if you ask, but three is usually good enough for me; although I have been know to "force" myself to eat four or five on occasion.

Today's side fruits: strawberries, grapes, cantaloupe, honeydew melon, and watermelon.[1]

Knowing that the Bistro only has Tabasco® Brand Pepper Sauce (the standard red) for condimentary supplements, I used some of my own Palo Alto Fire Fighters Pepper Sauce (Thanks agains, Amys and Brian!) on the potatoes and some CaJohns Fiery Foods Oaxacan Hot Sauce (Thanks, me!) on the scramble mess.

Glen Bacon Scale Rating: Joe's Special Scramble ~ 6.5; World-Famous, Most Excellent Popovers(!) ~ 8.2 

1. Completely unsolicited stupid, useless cunning linguist Zeiger des Tages:

Being a vegetarian, one of the first things I usually learned in a the native language when I was living in a new country is "I am a vegetarian." ("Ich bin Vegetarier." auf Deutsch.) Then I would usually try to learn most of the vegetables ("Gemüse") and fruits ("Früchte") that I liked.

strawberries ~ "Erdbeeren" (“ground berries”)
grapes ~ "Trauben"
cantaloupe ~ "Melone"
honeydew melon ~ "Honigmelone" ("honey melon")
watermelon ~ "Wassermelone" ("water melon"; yeah, sometimes these things aren't really Rocket Surgery)

By the way, I never bothered to learn how to say "broccoli" auf Deutsch, but I am sure it is something like "gemeines Unkraut".

Saturday, April 27, 2013


“What good are fans? You can’t eat applause for breakfast, you can’t sleep with it.”
~ Bob Dylan

(Just like any of the other songs that Richie Havens ever sang, his covers of familiar tunes sound uniquely original.

R.I.P., Richie. January 21, 1941 - April 22, 2013)

Shane Victorino (Who knew there were Eyetalianos in Hawai'i[1]?) would have been proud of my choice of breakfastary destinations this morning, I went back again to grindz (see last 'blog-entry from February 16th, 2013) on Clement Street. They have been open for almost one year now (I think they opened some time in May 2012). There is seating for exactly 40 people (plus a few babies in high chairs if needed; or you could always just leave the noisy little rug-rats tied up outside, just be sure to check on them once in a while and leave them enough water).

grindz doesn't have a very extensive breakfast menu and I have tried most of the vegetarian options already that they have, but what they do offer are usually very tasty. For those of you that aren't averse to eating of the dead, decaying marine insects, on the Weekend "Brunch" Specials was Crab Cake Benedicts. As it was one of the last dishes that I hadn't tried yet, I ordered the Hawai'ian French Toast ~ Portuguese sweet bread, pure maple syrup, vanilla-poached pineapples. I also had a side of Plantation Potatoes and a cuppa Bicycle Coffee Co., Medium Roast (always a decent cuppa coffee).

This was made with three slices of Portuguese sweet bread (because Spanish kidneys would just be totally gross with pure maple syrup ~ whether it be from Vermont or Canadialand), which was a very good basis to start. The Portuguese sweet bread is already lightly sweetened and they season it with a decent amount of cinnamon. Of course, it is the vanilla-poached pineapple that truly makes this Hawai'ian, not Portuguese (that would be with vanilla-poached chouriço, of course). The Plantation Potatoes were good as always, with lots of red bell peppers, onions, and celery in them.

For pre-bottled condimentary supplementation grindz has Tabasco® Brand Pepper Sauce (the standard red) and a Sriracha-style hot sauce. They also have their own very decent Hawai'ian Ketchup that I didn't remember about until after I had already used a few of my own hot sauces on the potatoes (D'oh!). I went with a little Serious Food… Silly Prices Mango Hot Sauce (Thanks, Cindy & Greg!) and also a little Youk's Hot Sauce (Thanks, Brian!); half and half on the pile.

Glen Bacon Scale Rating: Hawai'ian French Toast ~ 6.6 

1. Stupid, useless cunning linguist pointer of the day, bra':

The word "Hawai'i" comes from Hawai'ian, from Proto-Polynesian "*hawaiki"; said to mean "Place of the Gods" and be named in reference to Mauna Kea and Mauna Loa.

Of note, from Wikipedia:

"A somewhat divisive political issue arose when the constitution of the state of Hawaii added Hawaiian as a second official state language: the exact spelling of the state's name, which in the islands' language is Hawai'i (the 'okina marking a Hawaiian consonant, a cut-off of breath before the final i). In the Hawaii Admission Act that granted Hawaiian statehood, the federal government recognized Hawaii to be the official state name. Official government publications, as well as department and office titles, use the traditional Hawaiian spelling, with no symbols for glottal stops or vowel length. In contrast, the National and State Parks Services, the University of Hawai'i, and some private entities, including a local newspaper, do use such symbols."

I'i prefer the "Hawai'i" spelli'ing, though. I'if you have a problem wi'ith that, tough shi'it.

Sunday, April 21, 2013

Eats ~ San Francisco

"We had some ham and eggs and took our time saying goodbye to the bright lights."
~ Stanley Kubrick, "Killer's Kiss"

(No official web-site.)

50 Clement Street (on the corner of 2nd Avenue)

phonicular contact: (415) 751-8000

(Just a few more Boston-related EweToob songs for the weekend.)

This morning's breakfastary repast was once again at Eats (see last 'blog-entry from February 9th, 2013). I got there just as they were opening this morning (8:00am, daily) and was one of the first customers there. Even though I had a choice of tables from which to choose, I chose to sit at the window-counter seats which look out onto Clement Street. I had never noticed before that they have transoms[1] above these windows, but as this morning was actually pretty nice, they had them open and it was a pretty comfortable warm breeze coming in.

I have had most of their breakfast choices already so far and was thinking about either the Farmer's Scrambled Eggs (I have had this once before when it used to have kale in the mix, now it has cauliflower instead) or the Spicy Tomato Skillet (which I have also had in the past and really liked; I even renamed it the Spicy Kale Skillet as it had tons of kale in it). However, instead, I ordered something that I had never had before, the Waffle Bacon ~ bacon pressed in a waffle, Cheddar, Hungarian peppers[2], sunny up eggs; potatoes or salad.

I ordered this without the dead, decaying pork belly bits (so, I guess I just got the "Waffle"). I was expecting both the Cheddar and Hungarian peppers to be mixed in the waffle batter already, but this was actually prepared with the cheese and peppers just underneath the eggs that were laid on top (these were just placed atop the waffle, no chickens had to actually sit upon the hot waffle griddle, as that would just have been cruel). This was still very good, I just thought it would have been cool to have them pressed into the waffle maker.

Of course, I chose the Excellent! Roasted Home Potatoes over a stupid side salad, as this is one of the main reasons I keep going back and put Eats into my Breakfastary Rotation. The Excellent! Roasted Home Potatoes only had one (1, eine, une, egy) garlic clove in them this morning (insert stupid frowny-face emoticon here if you like). They were still Excellent!, but they would have been even more Excellenter! with more garlic. I suppose that it really didn't matter as I had no toast to spread them on this morning, anyway.

Eats provides the standard San Francisco Triumvirate of Hot Sauces (SFToHS) for condimentary supplements: Tabasco® Brand Pepper Sauce (the standard red), Tapatío®, and Cholula®. However, I still used some from my own collection. I used a good amount of Serious Food… Silly Prices Sweet Heat (Thanks, Cindy & Greg!) on the Excellent! Roasted Home Potatoes and a little Cherry Republic® KaBOB's Kick’en Hot Sauce (Thanks again, Cindy & Greg!) on the eggs.

Lastly, tomorrow is Earth Day, so please be nice to your Mother.

Glen Bacon Scale Rating: Waffle (ohne/sans/nélkül) Bacon ~ 6.5;  Excellent! Roasted Home Potatoes ~ 7.45 (these are normally a 7.5 GBS Rating, but I am docking them .05 points for just giving me one garlic clove this morning)

1. I have already related this stupid, useless cunning linguist pointer before in the past about "transoms":

However, I will add this (two-fer) stupid, useless cunning linguist pointer of the day, Nummer eins/numéro un/számú:

"Transom" in Hungarian is "keresztfa" and "What is that?" in Hungarian is "Mi ez?". The first word really never came into play while I was in Budapest in December two years ago, but I am sure that the second phrase was probably used about ten times a day.

2. Stupid, useless cunning linguist pointer of the day, a második:

"Pepper(s)" in Hungarian is simply "paprika". This is a diminutive of the Serbo-Croatian word "papar" (meaning "pepper"), which in turn came from the Latin "piper" (“pepper” also).

Is this what makes Buddha such a pest?

Saturday, April 20, 2013

Q Restaurant and Wine Bar

We B Boston![1]

(In keeping with the theme above, today's EweToob selections should be pretty self-exploratory. Just NO stupid "Sweet Caroline", you're welcome! Play all of these songs stupidly LOUD, too.)

Even though they don't open until 10:00am on the weekends, as they are already in my Breakfastary Rotation, I went back to Q Restaurant and Wine Bar (see last 'blog-entry from February 10th, 2013) over on Clement Street. Once again I sat at my favourite table, the "Wooly Willy" tableau one; however, once again I didn't have a strong enough magnet with me to play the tonsorial expert.

There were a few nice choices on today's Weekend "Brunch" Specials menu, including Fried Green Tomatoes Benedict, which I have had a few times in the past and knew to be good, but I wanted to try something that I hadn't had before. I ended up getting Eli's Egg Sandwich ~ (two) eggs over medium, bacon, avocado, tomato, white Cheddar, and cilantro-cashew pesto on a telera[2] bun, wheat toast, or English muffin, with home fries. I also had a cuppa the house coffee (I am not sure which brand they use, but it's always pretty good and a bottomless cup).

Naturally, I skipped the dead, decaying porky bits, and the eggs were more of the fried eggs variety, not over-medium (besides, fried eggs make it an easier sandwich to manage). From what I could tell, the pesto was pretty decent; I really couldn't taste any cashew in it, but I will take their word for it. And, of course, the entire thing was much better than that crap breakfast sandwich that Ronald likes to foist off on the unsuspecting public (read: idiots); consider this a sort of Egg Q'muffin. The telera bun was fresh and a pretty good choice over plain ol' wheat bread toast or an English muffin. But let's be honest here, it was all still just a fancified fried egg sandwich.

I chose the telera bun over the other two bready choices as I just assumed that they used your boring, standard Mr. Thomas' English muffin. However, I saw them as a side order on a few plates and they were also homemade and about twice as thick as normal. They would be a decent choice in the future.

I knew that Q also has a very good condimentary supplementation selection, but I had just received two new bottles of hot sauces (Thanks, Kerry!) from my brother, Kerry, (Hey, Kerry!) in the mail this week and wanted to try them. Kerry (Kerry wanted me to make sure to mention his name in reference to these two new hot sauces) actually bought these while he was in India last week, but, surprisingly, they are both from South Africa. That seemed kind of funny to me, I would have thought that South African hot sauces in India would be about as superfluous as a Taco Bell® en el barrio, cholo. I used a little of Mama Africa's Zulu Sauces ~ Chilli Mint* on just one half of the sandwich. I used a pretty decent amount of Nando's Extra Hot Peri-Peri Sauce** on the homefries. The Chili Mint is a different and interesting one. I liked both of these; the Peri-Peri Sauce may have been a little bit hotter than the Chilli Mint, but neither were really that overpowering (well, not compared with some of my other wickedly hot ones). (Did I mention that these were from my brother Kerry?)

*Ingredients (Strictly Vegetarian):
Vinegar, water, capsicum species (18%), mint, sunflower oil, sugar, paprika, salt, garlic, lemon, mustard powder, coriander, acidity regulator (E270), thickener (E415), & black pepper.
Colour may vary.

Vinegar, salt, lemon (5%), spices (including African Bird's Eye chilli ~ Peri-Peri chilli), Serrano chilli, onion, sunflower oil, stabilisers (xanthan gum, propylene glycol alginate), garlic, antioxidant (calcium disodium EDTA).

Today's bill came with two Tootsie Roll® (the standard cocoa flavour) Midgees***.

***I know that the more politically correct term should be "Little Person's cocoa-flavoured chewy candy", but this is the official name by the heightist bigots at Tootsie®, sorry.

And thank Dog that Clement Street hasn't fallen victim to any of those stupid parklets yet. (I don't know if I have seen any in all of the Richmond District even.)

Lastly, in honour of today's nationally recognized Holiday (well, if your name happens to be "the Dude" or such), here is one last song/video:


Glen Bacon Scale Rating: Eli's Egg Q'muffin ~ 6.2

1. While I am generally not a big fan of either 1337-speak or Ebonics, I felt this one was okay due to this week's tragic events in and around Boston. And while both may be ferren languages to most 'mericans, neither of these will be considered a stupid, useless cunning linguist pointer of the day.

If anyone was interested (even if you weren't), to represent Boston today I wore a "The Pubs of Boston" t-shirt, a (generic black with white lettering) "BOSTON" sweatshirt, a Bruins "Stanley Cup 2011 Champions" baseball cap, and a Red Sox windbreaker.

2. "Telera" is a round/oval Mexican bread/roll that is very similar to a "bolillo", but usually a little softer. A "bolillo" is just a type of traditional, savoury bread made in Mexico.

Now here is an actual stupid, useless cunning linguist/pseudo-baked goods pointer of the day (Did you really think you could escape this?):

"Bolillo" is the diminutive of the Spanish "bollo", meaning "bun, roll", which comes from Latin "bulla", meaning "bubble, knob" (see: "boil" and "bolas").

Sunday, April 14, 2013

Dottie’s True blue café

"Expect problems and eat them for breakfast." ~ Alfred A. Montapert

(Just a couple of unrelated music selections this morning.)

Continuing a workout of my Breakfastary Rotation, I went back to Dottie’s True blue café (see last 'blog-entry from January 27th, 2013) this morning for breakfast. I got there about ten minutes before they open (7:30am) and there were already about ten people in front of me waiting in line. It never ceases to amuse me to see what kinda losers get up that early on a Sunday morning and wait in line just to have breakfast.

Hey! What gives?! I just had plain ol' salt and pepper shakers on my table this morning; nothing kitschy or cool.

Since I last ate there, they have the newest addition to their décor: a big reclining lion statue thingy. Now I have decided to do a completely unsolicited and unofficial "Name the Lyin' Lion Contest" for them. Please feel free to submit to me your suggestion(s) of a really good name. Please note, anyone suggesting "Leo" or "Leon" will be automatically disqualified (although, "Leonardo da Distendere" would be acceptable). Make it something with a Roaring 20's or Boring 30's flair to it, maybe. Jazz it up!

Someone needs to tell these stupid touristas that pieces of artwork aren't to be used for their personal hat racks.[1]

On today's Specials Board they again had the most excellent Zucchini Cakes, but I had that only a few visits back and just had another Uova Benedicto version yesterday for breakfast. There were still a few other interesting selection on the Specials Board, but for a change of pace, I actually ordered off the printed menu and had Black Bean Cakes and Eggs any style ~ served with grilled chili-cheddar corn bread and home fries (both spelled as two words; I prefer the one-word spellings), topped with sour cream & pico de gallo. I also had  a cuppa the house coffee.

I ordered this with the eggs over-medium. The Black Bean Cakes (two of them) are basically a vegetarian sausage patty, made with black beans and rice and stuff. These used to be only available once in a while on the Specials Board, but they proved to be popular enough that they are now available every day. I really like this and it was always one of my fall-backs if I didn't spy something really interesting (which was not that often) on the Specials Board. I think the only way to make them even better would be to add some grilled corn kernels in the mix. Sometimes now they do offer a different legume-based version on the Specials Board: Lentil Cakes, Black-eyed Peas Cakes, etc. I like that the cornbread is grilled. They offer and suggest a side order of some of Dottie's Own Chipotle Pepper Jelly (for an additional charge); I really recommend getting this if you have never had it before. I even have a jar of my own in my refrigerator that I purchased some time ago there.

Now Dottie's True blue café has a very good condimentary supplements selection and I used a little Tabasco® Brand Pepper Sauce ~ Chipotle on the eggs. To compliment that hot sauce, I used some of my own Spicymonkey Raspberry & chipotle ketchup (Thanks, Cindy & Greg!) on the homefries. I must confess, this was a premeditated spicification; knowing what Dottie's True blue café had to offer, I had brought this specific hot sauce along with me today hoping to be able to use some also.

I am very happy to report that there were no stupid parklets to be seen anywhere in this neighborhood. The city is probably too afraid to have one built in the sketchy surroundings.

Glen Bacon Scale Rating: Black Bean Cakes and Eggs ~ 7.0

1. That is a 1937 Memphis Red Sox cap, by the way. The Memphis Red Sox were a professional Baseball Team that played in the Negro National League. They had a few good players on their team over the years, too; some guys named Leroy Robert Paige and John Jordan O'Neil to name a few.

Saturday, April 13, 2013

Baker Street Bistro

Conversely, I doubt that God has ever proven the existence of philosophers and scientists either.

(There is no correlation between today's EweToob musical selections and breakfast; I just felt like linking these two songs[1]. The second song makes me think that if I ever were to purchase an island that I would probably name it "Anytime Atoll".)

With the recent start of the new Baseball season, I am trying to work my way again through my Breakfastary Rotation and went back to Baker Street Bistro (see last 'blog-entry from February 3rd, 2013) pour mon petit déjeuner (which they unfortunately call "Brunch" on their menu even though they open up at 9:00am on the weekends). I sat outside on the sidewalk café part of the restaurant. Although the Sun was out and shining, it was still a bit chilly. It did warm up some by the time I was done eating and I had the Sun to my back, which felt nice, but I still kept my jacket on during the entire meal. I had parked over by the Presidio again (right in front of Liverpool Lil's, which ties in the Beatles song above nicely).

The Wild Parrots of San Francisco Interlude
When I first arrived, I heard about twenty or more of the little feathered chatterboxes in the tall eucalyptus trees in the dog park near the Lombard Gate, but I only saw about six of them. Later on, after breakfast, I spent a little more time looking in the trees for some. This guy was keeping an alert eye on me as he was busy pruning himself. It always makes me smile to think of Wild Parrots in San Francisco, and especially some that live in trees that are also not indigenous to California (or the United States).

Even if Baker Street Bistro only had to offer just their Pain Perdu or Oeufs Baker Street Bistro on their menu, this would still be one of the best places for breakfast (or "Brunch") in the Marina (if not the entire city). As I just had the Pain Perdu the last time, I ordered the Oeufs Baker Street Bistro ~ Ratatouille[2], poached eggs, English muffin, tomato sauce; served with home fries and mixed greens. This is truly a great meal on its own, it's just not the ultimate Pain Perdu. I also had a cuppa the house coffee.

I think their ratatouille only has zucchini (courgette), green and red bell peppers (poivrons verts et rouges), and tomatoes (tomates) in it. I had always thought that it contained eggplant (aubergine) in it also, as is the case with most traditional ratatouille. Now this is a small point (but always a major plus), they grill the English muffins that are underneath, they do not toast them. I asked for this without the mixed greens junk and they gave me more of the homefries, which is always very nice, too!

I was fully aware that Baker Street Bistro only has for condimentary supplementation Tabasco® Brand Pepper Sauce (and just the standard red). So I had come prepared with a few of my own collection and used seulement un soupçon El Yucateco® XXXtra Hot Sauce Salsa Kutbil-ik® de Chile Habanero (Thanks, me!) on top of one of the poached eggs and beaucoup Palo Alto Firefighters Pepper Sauce ~ XX Habanero (Thanks agains, Amys and Brian!) on the potatoes. Coincidentally enough, I had purchased this bottle of PAFFPS at a nearby restaurant, Pizzeria Avellino, which is one of the few places in San Francisco that currently sells this fine product (by the way, Pizzeria Avellino makes some very decent Pizza, too).

Seeing as this restaurant is just one block from the Presidio with its many open-aired parks and walking areas, I was very surprised to not see even one stupid parklet in the neighborhood. Someone in the San Francisco Planning Department must really be slipping.

Glen Bacon Scale Rating: Oeufs Baker Street Bistro ~ 7.3

1. And just in case anyone complains about the "folksiness" (which apparently is a real word as the Spell-check Nazis at Microsoft have no problem with me typing that word) of the first song, I would like to point out that Bob Neuwirth has some pretty deep roots in the 60's and 70's Rock-and/or-Roll scene even though he started out as a mainstay of the folk scene. He was a good friend and associate of some Jewish guy named Robert Zimmerman. He co-wrote the song "Mercedes Benz" with Janis Joplin; and he also introduced Janis Joplin to Kris Kristofferson.

Plus, Peter Case may be primarily a Folk Rocker these days, but he got his start as the main force in the 80's Power Pop group the Plimsouls. (Anyone that has ever seen the movie "Valley Girls" will know of them as the house band playing in the Hollywoodland club that Nicholas Coppola drags his new-found, valley girlfriend to.)

I am pretty sure that no one will question the validity of the second video as a Rock-and/or-Roll song.

2. Stupid, useless cunning linguist/pseudo-epicurean pointer du jour:

The word "Ratatouille" comes from the regional Occitan (French) dish called "la ratatolha", which comes from the French verb "touiller" ("to toss/to stir"); from the Latin verb "tudiculāre" ("to grind/to mix"); from the Latin noun "tudes" ("hammer").

None of which really explains the long-tailed rodent part of the word.

Saturday, April 6, 2013


"The one with the fried egg sandwich with cheddar cheese, pesto aioli, organic baby arugula, avocado, on house made brioch (sic) bun."

(Do I really need to explain today's EweToob selections? Well, it was a bit rainy this morning and these were the only songs that came to mind other than the Weather Girls one-hit-wonder.)

I headed back over to Laurel Heights to Ella's (see last 'blog-entry from February 2nd, 2013, Phil) for breakfast ~ which they actually refer to as "Brunch" ~ this morning, but they open up plenty early enough (8:30am on Saturdays and Sundays) to forgive that snooty nomenclature. I sat ringside at the bakery/prep-kitchen area counter again.

There were several good choices from which to choose off this weekend's "Brunch" menu: potato scramble (with grilled squash, spinach, pinenuts, and lemon herb goat cheese); strawberry ricotta pancakes (with Coombs Family Farms pure maple syrup, Vermont); and house made sausage scramble (with spinach, roasted red peppers, Kalamata olives, and Feta ~ basically a Greek scramble, which I could have ordered without the dead, decaying stuffed pork intestines). I ended up ordering the fried egg sandwich with cheddar cheese, pesto aioli, organic baby arugula, avocado, on house made brioch (sic) bun; served with homefried potatoes. I also had a glass of Ginger Orange Juice Punch and a cuppa coffee.

This definitely wasn't your typical fast-food breakfastary clown sandwich, bro'. A homemade brioche (or brioch) bun beats plain ol' English muffins any day. It was made with lots of fresh avocado (I shudder to think what Ronald and his group of fools would do with fresh avocados) and had a pretty decent pesto aioli (from what I could tell before I somewhat ruined it ~ see explanation in the following paragraph).

Ella's has for condimentary supplementation just Tabasco® Brand Pepper Sauce (the standard red and green Jalapeño). So I used some of my own Cholula® (Thanks, Brian!) liberally on the potatoes and just four (4, quattro, quatre, vier) drops (carefully metered out, or so I thought) of Blair's Sudden Death Sauce with Ginseng[1] ~ Feel Alive!® (Thanks a lot, mom!) on the sandwich. Oops! I kinda killed the flavour of the whole sandwich by over-spicing it up. It doesn't sound like a lot, but four drops of that damned Devil's sweat really was about two drops too many. Several refills of coffee helped a bit to curb the heat some.

And, for the record, no stupid parklets were harmed (or seen) during the making of this 'blog-entry.

Glen Bacon Scale Rating: fried egg sandwich, etc. ~ 6.4

1. Stupid, useless cunning linguist/pseudo-horticultural pointer of the day:

"Ginseng" derives from the Chinese term "rénshēn" ("
人参"). "Rén"  means "man" and "shēn" means a kind of herb, referring to the root's characteristic forked shape, which resembles the legs of a man.

Like adding "ginseng" as an ingredient to this Scoville Scale abomination makes it a "health food". It just means that your tears of pain will now be laced with stimulants.

I could not confirm whether "stim-py" means "dimwitted cat" in Chinese, though.