(Yes, this is a "stock photo" of Dottie's True Blue café, and actually the exact same photo that I used last month. I have taken so many photos of the façade now, that, at this point, duplicates were going to be made. Like any of you would have noticed the repetition, anyway.) http://dottiestruebluesf.com/ Place: Dottie's True Blue café Location: 28 6th Street (on the corner of Stevenson Street) Hours: open 7:30am Thursday through Monday Meal: Omelette of My Choosing ~ three egg omelette with spinach, tomatoes, and Feta, served with homefries and toast (buttermilk-dill); and a glassa (with two refillas [which, technically, were only two half-cuppa warm-uppas]) of their house Coffee (I always forget to ask which brand they serve; however, it does not really matter, it was good, hot, and black)
(I knew that I would be going back to Dottie's True Blue café for breakfast this morning, so for today's EweToobular music interlude, I put it to a vote on the funny pages of defacedbook as to which version of "St. James Infirmary Blues" I should use. Some of my "Friends" there have the keenest music and cultural minds, and I knew that I could count on them for great input. With a resounding and unanimous decision [well, from the three responses that I received before heading out to breakfast: two for Dave Van Ronk[1] and one for Sir George Ivan ~ when it comes to Sir George Ivan, one vote counts as three, and all ties go to Sir George Ivan], these were what I came up with. I think both of these versions exemplify the pureness of this American Jazz classic.) In a conclusionary effort to eat at Dottie's True Blue café (see last 'blog-entry from Sunday, November 5th, 2017) at least once a month for 2017, I went back there again this morning. Simples! As I was once again the first idiot waiting in line this morning (I actually tried timing it so that I would get there when there was already a line and not look foolish waiting on the sidewalk all by my self in front of closed/chained doors, but I still ended up arriving around 7:10am and being "Idiot #1"). It was all good, I got my choice of seating when they opened the doors, and once again I went with "Seat #1" at the corner of the overlooking-the-kitchen counter. One of the more "interesting" experiences while waiting for the doors to open in this (rather sketchy) neighborhood is interacting with the local populace. Today's "entertainment" came in the form of a guy who called himself "Uncle Ron" (and made no attempts at hiding ~ well, he rather boasted ~ that he was drunk as a skunk since yesterday afternoon). He was really pretty harmless and after we fist-bumped (I think he didn't want to get his hands dirty from shaking mine), he went on to exclaim: "I'm a native San Franciscan... I've been here since 1847!" ~ which I thought was a pretty funny line, drunk or sober (him being "drunk" and me being "sober", but I would still have laughed at the line if our sobrietal situation had been reversed). And in the end, at least Uncle Ron didn't hit me with his sunglasses... This was a very surprising event. After I had finished eating and was leaving, there was no line-out-the-door or line-around-the-corner for a change. I can't remember when the last time I saw that occurence might have been. After having eaten at Dottie's True Blue café eleven other times in the year already (and three of those times I had ordered the Zucchini Cakes), there weren't too many "new" options for me to try. One other idea that I was mulling over, Martin, was a Pumpkin Tart Cherry Poptart (this was exactly as they had stylised it ~ Kellogg's® be d*mned!), which I probably would have ordered with two eggs over-medium. This monster-pastry was easily the size of two to three normal pop-tarts® and I knew I couldn't order it as a starter with a full meal, otherwise. Pumpkin and cherry sounded like a bizarre enough combination that I figured I would like it. Hopefully they have a similar pastry on one of my future visits.
What can I say about the omelette? I chose the ingredients and had better have liked it. Besides... Feta. For condimentary supplementation, I used some of the provided Tabasco®Brand Pepper Sauce ~ Chipotle Pepper Sauce generously ('cause that is just the kinda guy I am) all over the potatoes. the Wild Parrots of San Francisco Interlude While walking back to catch the bus home, I saw and heard about three to five of the feather-brained chatter-birds flying overhead on Geary Street (near Union Square). Glen Bacon Scale Rating: OoMC ~ 6.5; the WildParrots of San Francisco ~ 8.5; Sir George Ivan Morrison ~ 8.6 (Yeah, that is not a typo ~ nor even a Type AB-Negative! This might be the first time I have ever recorded a Glen Bacon Scale Rating over 8.5.) ___________________
http://dottiestruebluesf.com/ Place: Dottie's True blue café Location: 28 6th Street (on the corner of Stevenson Street) Hours: open 7:30am Thursday through Monday Meal: Two Eggs, any way you like (I liked them over-medium) ~ with home fries & toast (I went with buttermilk-dill); a Black & Blueberry Muffin (it musta had a rough Saturday night); and a cuppa (and two refillas) the house Coffee
(Just a coupla timely EweToobular songs to herald in the end of [the completely useless and stupid] Daylight Saving Time.) For the eleventh month in a row (in an attempt to go there at least once a month for an entire year), I headed back to Dottie's True blue café (see last 'blog-entry from Saturday, October 7th, 2017). I was the first idiot to arrive there early this morning (it was around 7:05am), but I really thought that because of the time-change, there would already be a bevy of touristas waiting in line ahead of me. Less than five minutes after arriving, many more people started to queue-up behind me, and the line was once again around the corner before they opened the doors. Luckily, it was a sunny enough morning and just cool enough to wait outside with a jacket on. Because I was the first one in the door, I had my choice of seating, and once again I chose "Seat #1" at the corner of the counter. If I hadn't have gone the simplistic breakfast route, I was thinking about creating (well, choosing the ingredients and having Kurt do the actual "creating") my own three-egg omelette from the extensive list of ingredients that Dottie'soffers. One combination that I came up with was corn, basil, and Feta (which sounded just strange enough that I know I would have loved it). Another idea was avocado, Kalamata olives, and Gruyère. And also maybe spinach, roasted garlic, and goat cheese. Maybe next month, if I don't see something different or more interesting on their Specials Board, I will try one of these.
This was a HUGE muffin and almost a meal unto itself. (I don't know if you can tell from the above photo, but the muffin took up almost an entire full-sized dinner plate.) I finished it, but just barely. It was very good with the combination and abundance of blueberries (a true botanical berry, of course) and blackberries (a not-so-true botanical berry) in it. They heat it up before bringing it to you, too.
It was two eggs over-medium with a side of homefries and toast. What more can I say about it? Because Dottie's True blue café has a pretty decent selection of condimentary supplements, I never bother bringing any of my own hot sauces with me and I used some of the provided Tabasco®Brand Pepper Sauce ~ Chipotle Pepper Sauce all over the potatoes and some Frank's®RedHot®Chile 'nLime on top of both eggs. Glen Bacon Scale Rating: Black & Blueberry Muffin ~ 6.8; egg-cetera ~ 6.4 (it was a pretty basic meal, but their potatoes are always top-notch)
However, I am pretty sure that Rat's Benedict would not be very tasty or breakfastary no matter how much mango salsa or gochujang you pile on top of it...
http://kitchenstorysf.com/ Place: Kitchen Story Location: 3499 16th Street (on the corner of Sanchez Street) Hours: open daily from 8 a.m. Meal: Red & Green Benedict ~ spinach (that would be the "Green" in the name), mushroom (I suppose "Red& Green & Brown Benedict" would sound too strange), roasted tomato (hence the "Red" in the name), mangosalsa, served on Ciabatta toast with rainbowpotato (they have "potato" in the singularity, but there were actually plenty of different varietals of potato included); and a glassa fresh Raspberry Lemonade
(If you are wondering just what in the h*ck are the EweToobular juxtaselections for today's videos/songs, well, it is a well-known fact that both Bruce Cockburn[1] [and that is pronounced "Coe-burn"; sorry to curtail any of you perverted pun-dits' comments] and Ali Campbell[2] are big fans of mango salsa. I am not sure why the last video is there, though.[3]) Finishing up with my visits to all of the (known and/or local) restaurants in this Korean family-owned mini-chain, I returned to Kitchen Story(see last 'blog-entry from Saturday, June 10th, 2017) this morning for breakfast. Kitchen Storywas the fourth of the five (that I know of) in this mini-chain; it has been open only since November 2012. Whenever I park over in the Castro, as an ironic lark (not to be confused with a "sarcastic sparrow" ~ because those are the worst in the aviary world), I always like to park on Beaver Street. For some reason, there is usually a lot of ample parking spaces on that street. There are still a few other good ideas from which to select at this place, too: Big Hass Omelet ~ bacon (which, of course, I would have had removed ~ forcibly, if necessary), mushroom, spinach, avocado, Kimchi Pico De Gallo, (I am not so sure that I would have been able to have this ingredient included, too; I think they make their own Kimchiand it is made with the dead, decaying aquatic insects in it), mild Cheddar; served with Butter Croissant (I am not sure if that is meant as a "hot, buttered croissant", or just their way of reemphasizing that croissants are known for their buttteryness) and rainbowpotato (again this is in the singularness on their menu, but I am sure there is more than one potato employed [no one likes a down-on-his-luck, out of work spud] and more than one kind of potato, too); Primavera Omelet ~ egg whites, roasted tomato, arugula, mushroom; served with Butter Croissant and rainbowpotato (this same dish is offered at a few of their other locations, too); or Grilled Veggie (ugh!) Morning Melt ~ mushroom, asparagus, arugula, red onion, avocado, cherry pepper; made with Pain De Mie bread, cilantro aioli; served with organic salad (other than that odious "Veggie" moniker, this sounds like it would be right up my asparagus-alley). Unfortunately for me, they only offer the Original Stone Pot Breakfast (aka Dolsot Bibimbap[4] in Korean-speak) ~ served in a steaming hot stone pot: minced pork (which would be minced and left out for me), smoky sauce (aka gochujang), jasmine rice, fried egg, seasonal mushrooms, carrot, cilantro, bean sprout, asparagus, pimento, and cucumber. Mix and enjoy! ~ on their Weekday Breakfast Menu (under the subtitle: Mom's Specials). I was actually looking forward to/planning on ordering this one (insert "frowny-face" emoji here), but only found out this morning that it is not listed on their Weekend Breakfast Menu (where many of the same items from their Weekday Breakfast Menu can be found). I highly doubt that I will ever be able to get over there for breakfast during the week, though. Oh, well.
There was nothing beige (see, when you mix lighter shades of red and green you will get a kinda beige colour) about this Red & Green Benedict. This was another good variation on ol' Benny's eggs. It was topped with a very good mango salsa(which was done in a pico de gallo-style... or would that be "pico de Rhode Island Red"-style?). However, I liked the Wasabi Hollandaisethat I had at Sweet Maple two weeks ago a little better as a topping (now a Mango Hollandaise... ). Even so, I really liked the Ciabatta toast as a replacement for plain ol' boring Mr. Thomas' faux crumpets. Plus, the roasted tomatoes were a great addition (even one that Greg Kipe may have enjoyed). There were these two deep fried spaghetti strings/pieces (What is the word for a single length of spaghetti?) stuck into the dish as a garnishment (I am not sure if you can see them clearly in the above photo). As is the case, no edible garnishment ever goes uneaten with me. (Well, I just hope they were pieces of deep fried spaghetti... otherwise, I just ate two wooden skewers for breakfast... and enjoyed them.) For condimentary supplementation, as with the last four restaurants in this family-chain, Kitchen Storyoffers Tabasco®Brand Pepper Sauce (both Original Red Sauce and Green Jalapeño Sauce); and, like a few other of their other restaurants, they also offer Tapatio®Salsa PicanteHot Sauce. In keeping with the whole brown theme (see, if you add red and green together you get shades of brown) this morning, I made sure to use some Original Red Sauce on top of one of the poached eggs and some Green Jalapeño Sauce on top of the other poached egg. I also used some of my own Palo Alto Fire Fighters XXX Ghost Pepper Sauce (Thanks, Amys and Brian!) all over the rainbowpotato (or potatoe, Mr. Quayle). I had specifically packed that bottle of hot sauce with me this morning in antici......(Say it!)......pation of juxtatastioning it on the Dolsot Bibimbap with some of their own gochujang. "And we ate happilly ever after once again. The End." Glen Bacon Scale Rating: Red & Green Benedict ~ 6.9 ___________________
1. I have never been lucky enough to have seen Bruce Cockburn perform live, but I have enjoyed his music for almost forty years now. (Man, is he old!) http://brucecockburn.com/ 2. Now, I was lucky enough to see UB40 perform live once ~ in the Summer of 1986, coincidentally enough, for their world tour of the Rat in the Kitchen album. http://ub40.global/ 3. I did also get to see Green onRedperform live in ol' (at the time, still as of yet un-reunified West) Berlin-town one time, back in 1985. I even have the album (yes, as in vinyl ~ and it is a very cool green translucent vinyl, too) that this song is on. http://www.greenonred.net/ 4. Stupid, useless cunning linguist pointer(s) of the day: part a: "Dolsot"/"돌솥" literally means "stone pot". part b: "Bibimbap"/"비빔밥" literally means "mixed rice". Dolsot bibimbap is probably one of my favourite Korean dishes. As a vegetarian, I am kinda limited in which dishes I can try, anyway. While I may not have had this dish "hundreds of times" over the years, I am pretty sure that I have had it at least "dozens of times" (there are several Korean restaurants in my neighborhood that I have been to many, many times). It is usually my go-to (or, perhaps, go-chujang) dish at a Korean restaurant. http://english.visitkorea.or.kr/enu/FO/FO_EN_6_5_2_3.jsp
http://dottiestruebluesf.com/ Place: Dottie's True blue café Location: 28 6th Street (on the corner of Stevenson Street) Hours: open 7:30am Thursday through Monday Meal: Zucchini[1]Cakes ~ topped with poached eggs & spicy Marinara sauce, ("served with" is implied; I am pretty sure they did not mean also "topped with...") fruit & potatoes; and a glassa orange juice
(I remember going to see the Pousette-Dart Band[2] at a popular nightclub [whose name unfortunately eludes me right now] in Kenmore Square way back in the Summer of 1977. I think they may have even been on the same line-up with Livingston Taylor[3] that night.) In continuing with my One Visit a Month in 2017 to Dottie's True blue café (see last 'blog-entry from Saturday, September 9th, 2017), I went back there again this morning for my one visit for the month of October.
I happened to score "Seat #1" again at the corner of the counter-seating area (which was pretty easy as I was the first idiot waiting in line this morning; I think I had arrived there about ten minutes earlier than the next idiot even).
What (else) can I say...[4] (that I haven't said ten to twenty times already) about this great take on Uova Benedetto? Dottie'sZucchini Cakes really is (are?) one of my favourite breakfastary meals in all of San Francisco. Sitting where I was, overlooking the kitchen prep-and-cook area (well, that is the technical cookery term I am going with), I noticed one of the prep-guys (also another technical cookery term I am going with) cutting up a long loaf of Dottie'schili-Cheddar cornbread for later use in the morning. This got me to thinking that I bet this would also make a great base for an Eggs Benedict-type dish, perhaps with some kinda nice chipotle-Hollandaise (even though Kurt really hates poaching eggs). Today's fruits were: green and blackgrapes (actual botanical berries [see footnote 1. below]); blueberries (also abb's); strawberries (not abb's); and honeydew melon (I think this is also abb's, but I am not exactly sure; however, if watermelons and pumpkins are abb's, I can only assume that honeydew melons have to be, too). For condimentary supplementation, I used some of Dottie'sTabasco®Brand Pepper Sauce ~ Chipotle Pepper Sauce all over the potatoes (about as much as a normal person might use plain ol' ketchup). I left the spicy Marinara sauce unscathed, as it is pretty d*rn tasty all on its ownsome (plus, I didn't want Kurt throwing me out for messing-up his creation any). Glen Bacon Scale Rating: Zucchini Cakes ~ 7.6 ___________________
http://dottiestruebluesf.com/ Place: Dottie's True blue café Location: 28 6th Street (on the corner of Stevenson Street) Hours: open 7:30am Thursday through Monday Meal: 1929 Bronze Goddess Banana Rum Roll; two eggs over-medium; and a glassa orange juice Of course, no End-of-Season Workout of my Breakfastary Starting Rotation would be complete without a trip to Dottie's True blue café (see last 'blog-entry from Sunday, August 13th, 2017). Plus, I am attempting to make at least one visit per month there this year. I am nine-for-nine so far (in Baseball-ese, I think that is called "Batting .900"). I am not sure of the status of ownership currently. There was no sign in the front window any longer stating "PUBLIC NOTICE OF APPLICATION FOR OWNERSHIP CHANGE". So either the sale has gone through, or it has fallen through. I didn't bother to bother Kurt about the situation this morning as he was busy doing all the important cooking stuff. I am just happy to see that Dottie's True blue café is still open for the time being. I wanted to keep it basically simple (Isn't "simple" by definition "basic", anyway?) this morning and was planning all along on just ordering one of their fresh-baked (daily, on the premises) items with a couple of eggs. I knew that their baked-goods are HUGE portions and almost a meal all on their ownsome. The other two (simply basic) ideas that I was thinking about were 1920's Prohibition Whiskey Blueberry Crumb Cake (which I would also have ordered with two eggs over-medium) or Dottie'sCinnamon Streusel Coffee Cake (again, which I would also have ordered with two eggs over-medium).
Of their fresh-baked items available this morning, I had to go with the 1929 Bronze Goddess Banana Rum Roll choice as it sounded the most interesting, and it turned out to be just as interesting-tasting, too. I have absolutely no baking skills or baking knowledge, so I really can't explain how this was made. It was bread/roll dough in a bowl wrapped around large pieces of banana (I estimate there was at least one whole banana in the dish). This was served warmed-up from the oven. I had originally thought about also ordering a side of potatoes, but, luckily, I thought better of it, as this was all a lot of food as it was. For condimentary supplementation, I used some of the available Tabasco®Brand Pepper Sauce (Chipotle Pepper Sauce) on one egg and some Frank's®RedHot®Chile 'nLime™Hot Sauce on the other egg. Glen Bacon Scale Rating: 1929 Bronze Goddess Banana Rum Roll ~ 7.1; 2 eggs over-medium ~ well... it was just two eggs over-medium, even I couldn't mess that up (if I ever had any eggs in my refrigerator that is)
(No official-type web-site no longer.) Place: Dottie's True blue café Location: 26 6th Street (on the corner of Stevenson Street); phonicular contact: (415) 885-2767 Hours: open Thursday through Monday at 7:30am Meal: Zucchini[1]Cakes ~ topped with poached eggs & spicy Marinara sauce - with fruit + potatoes; and a glassa orange juice
(Simply put, Lady Ella and Dottie's True blue café go together like poached eggs and Zucchini Cakes.) Today's breakfastary destination was completely premeditated (I did some meditation last night on where to go for breakfast this morning and I came up with this grand idea): I went back to Dottie's True blue café (see last 'blog-entry from Saturday, May 13th, 2017) for an early Birthday celebratory meal. The specific breakfast choice also happened to be pre-medicated (that one came to me in a crazy dream after taking too much nighttime cold medicine): if they had their stellar Zucchini Cakes on the Specials Blackboard (which they have had for several visits now, anyway), I knew I was going to go with that dish. Otherwise (luckily not needed, but just in case), I would have made a choice of one of the following dishes (also off the Specials Blackboard): Coconut French Toast ~ with pure maple syrup; Banana RaspberryRice Flour Pancakes ~ with pure maple syrup; or Spinach Provolone Strata ~ served with Italian sausage (which I would have ottantasei-ed, ovviamente), roasted tomatoes + fruit.
What more can I say than this was yet still another stellar ZucchiniCakes meal! (If you would like more detailed details detailing how much I normally like this dish, I suggest checking out the one or two... or dozen... other times I have 'blogged about this specific meal already.) Today's fruits were: blueberries (a botanical berry), blackberries (not a botanical berry), (red and green) grapes (both are a botanical berry), strawberries (not a botanical berry), cantaloupe (not a botanical berry), watermelon (a botanical berry), and honeydew melon (not a botanical berry). (Strangely enough, zucchinis are actually a botanical berry, too.) Knowing full well (I didn't really need any meditation or medication to help me with this decision) what Dottie's True blue café has to offer in the way of condimentary supplements, I used some (well, a lot really) Tabasco®Brand Pepper Sauce ~ Chipotle Pepper Sauce on the potatoes only. The spicy Marinara sauce was already plenty tasty enough for me. Up next: Back to STRAW (maybe/possibly) Glen Bacon Scale Rating: stellar Zucchini Cakes ~ 7.7; the soothing, dulcet tones of Lady Ella Fitzgerald ~ 8.5 (This is not my opinion, this is a fact: Lady Ella Fitzgerald had the most perfect singing voice of any American female [and it's debatable that she may have also had the most pefect singing voice of any American ~ male or female] in the 20th Century.) ___________________
1. Stupid, useless (and, let's face it, somewhat confusing) cunning linguist pointer of the day: For some unknown reason, us-here 'mericans use the Italian-esque word "zucchini" to name this-here fruit. (Note: Zucchini, as with any other squash or pumpkin, is botanically a fruit, not a vegetable.) This comes from the Italiano word "zucchina" (feminine singular; the plural would be "zucchine"); it is the diminutive of "zucca", meaning "gourd, marrow, pumpkin, or squash". Whereas, the Britishlanders (if'n I am not mistaken, whom we done gots most of our-here language-words from) call it a "courgette". This is a loan word from the Frenchies; it is the diminutive of "courge", meaning "gourd or marrow". "Well, just maybe, Brian, Cristoforo Colombo brought the zucchini back to Rome after he had discovered Plymouth Rock and that is why we use the Italiano word now..." That might be a possibility, as zucchini (and all squash) has its ancestry in the New World. However... why do we we call a tomato (which is also botanically a fruit and a berry, by the way) a "tomato" (as do our Great British cousins) and the Italianos call a tomato a "pomodoro"? And what about eggplant (also botanically a fruit and a berry)? We call it "eggplant", the Britishlanders call it "aubergine" (another stolen word... loan word... whatever... from the Frenchies), and the Italianos call it "melanzana". All I know is that if you combine all three of these fruits, you get a mighty tasty dish called "ratatouille" ~ which is French for "rat's tail stew"; and if you doesn't believe me, you can look it up yerd*mnself! (I will leave the whole "rutabaga vs. swede/Swedish turnip" debate for another 'blog-entry.)
(No official web-site no longer.) Place: Dottie's True blue café Location: 26 6th Street (on the corner of Stevenson Street); phonicular contact: (415) 885-2767 Hours: open Thursday through Monday at 7:30am Meal: Sweet Potato, Caramelized Red Onion & Gruyère Tart (well, technically/culinaristically, this is called a "Galette", but Kurt changed the name several years ago to keep the stupid tourista-types [except maybe those stupid tourista-types from Frenchy-land] from always asking him what a "Galette" was) ~ served with two eggs any style (my style was "over-medium" this morning) & fruit; and a glassa orange juice
(There is no real EweToobular juxtaselection for today's music. They just happened to be playing this song on the house [well, restaurant] stereo this morning, and I felt like including it here. I am not even that big of a fan of ol' Bloodshot Eyes.) In keeping with my plan to visit Dottie's True blue café (see last 'blog-entry from Saturday, April 22nd, 2017) for breakfast at least once a month for 2017, I did so again this morning. I was the first person (group or singular) in line this morning, so I got my choice of seating. Once again, I chose "Seat #1" at the corner of the counter-seating area ~ keeping out of the way of any stupid tourista-types... and keeping an eye on the shifty cook-staff. I saw what I was looking for immediately on the weekend Specials blackboard and did not need to look any further to see what else they might have to offer this weekend. For next month's (my Birthday Month) return visit, I am sure that I will be ordering the exquisitely stellar Zucchini Cakes once again. I did spy one really tasty-sounding (and, when I saw it in the pastry display-case, it was just as tasty-looking) fresh-baked item on their pastry specials chalkboard at the entrance-way: Peach Streussel Coffee Cake. Unfortunately for me, it was a size big enough to feed two (or three) people. However, if they offer that awesome entry next month, I just might have to gorge myself and order that, too (I can always skip lunch... and dinner).
I have ordered this dish many times before. It had been quite a while since I last did so and I figured it was about time to re-do so. Of course, I liked it very much as always. The ingredients can change seasonally (I have had it with leeks and different types of fermented curd, Mr. Wensleydale), but this combination is always a good one. Today's fruits du jour: blackberries (not a berry), blueberries (a real berry), strawberries (also, not a berry), cantaloupe (not a berry none neither), red grapes(another real berry), and watermelon (and, as strange as it may seem, this is actually a real berry, too). Dottie's True blue café offers a wide variety of condimentary supplementation. I simply used some of their Tabasco®Brand Pepper Sauce ~ Chipotle Sauce on top of both eggs. Up next (hopefully tomorrow on Sunday morning that is): Back once again to the friendly confines of Miss PeeBee and Jay's place (aka Cafe GoLo ~ Boutique Cafe). Glen Bacon Scale Rating: Sweet Potato, Caramelized Red Onion & Gruyère Galette ~ 6.9 ___________________
1. Stupid, useless cunning linguist/pseudo-epicurean pointer of the day: "Galette" is the feminine equivalent of the French word "galet", which means "smooth pebble on a beach". So, I am not quite sure of the etymology of how it came to be the name of a type of sweet or savoury pastry. Hopefully this explanation helps with any stupid tourista-types questions: http://www.finecooking.com/article/tart-vs-galette
(No official web-site any longer [or any shorter].) Place: Dottie's True blue café Location: 26 6th Street (on the corner of Stevenson Street); phonicular contact: (415) 885-2767 Hours: open Thursday through Monday at 7:30am Meal: Spinach, Kalamata Olive, & Feta Omelette ~ with home fries and your choice of (boring ol') English muffin, (most excellent) house-made (well, restaurant-made) buttermilk dill or whole wheat toast... or for $1.00 extra, grilled (the mostest excellent) chili-Cheddarcorn bread with pepper jelly (which is exactly what I went with); and a glassa orange juice
(Early in the mornings, Dottie's True blue café is usually playing old Blues and Jazz music, etc., and who better to exemplify the Blues than the Empress of the Blues herd*mnself, Miss Bessie Smith?! [Somehow, I don't think Empress Bessie was referring to any sweetener for her morning Coffee in this song.] The second EweToobular selection is just because today is Earth Day. [Listen to Neko. You had better never turn your back on Mother Earth. She'll shiv ya just as soon as look at ya. The dirty ol' b*tch!]) Continuing with my once-a-monthly visits for 2017 to Dottie's True blue café (see last 'blog-entry from Saturday, March 25th, 2017), I went back there again this morning. Once again, I sat at "Seat One!" (the corner counter seat, right under the large Specials Blackboard). Seeing as I was the second "group" (there was one couple just ahead of me this morning) in the door, I pretty much had my choice of seating, anyway. There were only about fifteen to sixteen people waiting in line by the time the doors were open this morning. Of course, the joint filled up quickly enough (as could be heard by Kurt exclaiming, "The grille is backed-up!") and there was a small line out the door by the time I had finished eating. Sitting under the Specials Blackboard, I realised that it has been quite some time (at least over a year now) since I had last ordered their Sweet Potato, Caramelized Red Onion & Gruyère Tart (with eggs any style [just don't ask for them "poached" or you might p*ss off Kurt ~ see previous Dottie's 'blog-entry for an explanation of that silly reference] & fruit). If it is one of next month's specials, I will have to think about getting that again.
Sure this was "just an omelette" (and the ingredients were of all of my [intelligent] choosing), but this was really a great omelette due to the fact that it had lots of everything that I like. There was no skimping on either the Kalamata olives or the Feta (which are two ingredients that a lot of non-Greeky establishments tend to go el cheapo on). Even that picky ol' one-eyed sailor-man would be impressed with the amount of spinach that was sequestered throughout the omelette. For condimentary supplementation, I simply used some of the provided Tabasco®Brand Pepper Sauce (Chipotle Sauce) on the homefries. I thought about using some of Dottie'spepper jelly on the potatoes, but I only had just about enough to use on the cornbread, anyway. I skipped any Coffee with breakfast because I planned on checking out yet still another Christmas gift (I even still have one more bagga to go) to enjoy while keyboarding-up this 'blog-entry (Thanks again, Greg & Cindy!). This afternoon's cuppa was BettysColombian Fedar (no relation to that Darth Fedar guy, by the way): "A lively Coffee, with a buttercaramel sweetness perfectly complemented by a delicious fruity character." (Is this supposed to be a cuppa, or one of them actors on that "Downtown Abigail" TeeVee show?) This was a very good cuppa (as all of Bettys products are), but I have had better from Bettys (Can you say "Jamaica Blue Mountain"? Yeah... Well... Can you say it ten times fast?!). And for extra added juxtaselection points, I drank it out of one of my Dottie's True blue café mugs. https://www.bettys.co.uk/bettys-colombian-fedar https://www.bettys.co.uk/blog/new-single-origin-coffees Glen Bacon Scale Rating: Spinach, Kalamata Olive, & Feta Omelette ~ 7.0 (this is taking into consideration the plethoria... the plethera... the Pliny the Elder... whatever... there was a lotta d*mn Feta in it); BettysColombian Fedar ~ 7.1
