A taste of San Francisco
June 17, 2015
Thanks in large part to PiC, our reputation as hosts for the SF Bay Area remains untarnished. If there was a Great Hosts Club, I think we’d be eligible to join. A dear friend spent a weekend with us and with a bit of planning, a lot of flexibility, and a soupcon of adventurousness it couldn’t have been more perfect.
It could have been actual perfection if we had miraculous recoveries from our various health issues but other than that, it was perfect.
Most of the time was spent catching up, talking about life and money and kids and travel and just, oh, everything under the sun. We tend to fail miserably at exploring our own city but having guests is an excellent way to kick us out and discover.
When we ventured beyond the front door….
Remember the Nopalito fail? We redeemed ourselves with take out.
The painted tiles are gorgeous. Who knew?
16th Street painted tiles
My suggestion of NOT trying to cross the bridge and get an excellent view of it: great!
Our first visit to Crissy Field
Crissy Field, view of a foggy Golden Gate Bridge
I had forgotten what delectations can be had from Arizmendi Bakery (a co-op).
Cheese bread, peach strawberry scone, oat scone
We actively practiced respecting our limits, not being fools or pushing ourselves too much. One of the stupidest mistakes I make when traveling or hosting is failing to recognize when my body’s about to bow out. Another is failing to flock to the birds of my feather: those who are considerate of all physical limitations and find ways to have fun without catastrophic regrets.
So this weekend? Mutual respect, good memories, happy plans to make more.
Sounds so much fun! Would love to see you when I’m in town, if traffic and workloads allow. š
Let me know your travel dates!
SF is one of my favorite cities, especially for food! I love the North Beach area!
Always for food! š
I was up at Point Reyes on Sunday doing the wonderful Tomales Point hike. We decided to stop for an early dinner in Point Reyes station and by chance we spotted the Marin Sun Farms butcher and restaurant, which she had heard of on a local dining program. Whoa. If you’re ever up in that area (and want something different than oysters) give it a try. She had the most unbelievable steak that she picked out of the butcher case and they cooked to order. It was served with frites cooked in rendered pork lard, and then we split some delicious ice cream made from water buffalo milk for dessert.
So it sounds like we both had a great weekend. š
Oh that sounds great! Thanks for mentioning it, PiC will be grateful for the alternative š