I was completely out of mayonnaise. I had wanted to make a blue cheese dressing to go with some local spring spinach for my lunch. The dressing was 1/3 mayo and for a moment…
When Paul and I visited San Francisco in 2008 we were astounded by the superlative food culture; we toured Ghiradelli chocolate, devoured Boudin Bread’s sourdough, explored pristine and expansive farmers markets where we bought local cheese and…
Eastside Epicurean 
