Text 5234, 117 rader
Skriven 2006-09-07 07:07:00 av MICHAEL LOO (1:123/140)
Ärende: travels cotd 207
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The Poolside Restaurant the next morning wasn't quite so
charming as it had been previously. For one thing, the
manager decided to wait on us, and his oily Latin charm
was lost on me at least. Further, his making fun of his
employees behind their backs was lost on both of us
(although no doubt they return the favor). 

I had Joe's Special, the famous ground beef, mushrooms,
spinach, onions, eggs, and cheese scramble served at
numerous unrelated (though perhaps with a common ancestor)
restaurants called various variations on "Joe's" in the Bay
area. This one, as it was served at Dinah's, was distinctly
a neo version, and actually not half as good as the other
samples I'd had. They must have made me an extra healthy
one: no cheese (which suited me fine) and no seasoning
(which didn't). Also no mushrooms. I seldom use the salt
and pepper shakers on anything but potatoes, but I made
liberal use of them on this dish, along with 20% of a
bottle of Tabasco. Hash browns were cooked on one side
only, a distinct oddity. I ate the crunchy top and tried
to save the rest with more Tabasco: it didn't work.

Carol had one of the signature breakfasts, I forget what it's
called: hash browns, ham, and diced bell peppers bound with
eggs and smothered with Jack cheese. It was okay.

We left a smaller tip than the previous day and didn't
bother to come back next day.

A wedding brunch in Los Altos was a chance to visit again
with the relatives; after this, we went to the Tapestry Arts
Festival in downtown San Jose: this is really a big old
style street fair with a somewhat arts-and-crafts bent.
A lot of artisans of various kinds, food stalls, music of
greater or lesser loudness, and artists ranging from
memorable to velvet-Elvis. We had a coconut shave ice, which
was nice in the hot sun, and got a couple boxes of note
cards from Jerrie Jerne, who works with computer-altered
photographs and happens to be the spouse of my friend Magic.
Wandered around a while (Carol loves to browse the jewelry and
visit the soap and candle and fragrance stalls) and headed
back. We noticed a Planters booth (choose the new look for
Mr. Peanut!) and the Spam-mobile. Funny thing - there was a
big line for samples at the Planters booth, but you could
just walk up and get a Spam sandwich.

A short relaxation back at the hotel (only about 20 min
from San Jose), a vetoed suggestion to try a from-mix Mai
Tai across the way, and then we opened up a bottle of
Pizzolato Pinot Grigio, which we'd picked up at the health
food store on California Avenue - it's an organic Italian
wine, and the price was right. Full of pear and citrus,
it was a pleasant accent to the day, but we drank only half
the bottle, as we were supposed to drive up to Belmont to join
our friends Elizabeth and Mark for supper. Our destination,
after lots of e-mails hemming and hawing about places
all up and down the Peninsula, was The Van's, on a hilltop
overlooking San Fran and a mile from home for Liz and Mark,
who had just endured a multi-flight trip from someplace in
Florida. We got there at 5 of 7, and they were standing in
front admiring the scenery. We trooped in and were seated on
the west side of the restaurant by a genial host who greeted
me by name; Carol and I were ceded the north view - quite nice.
The food and wine were pretty good, as well, not to mention
the company.

Elizabeth started with the rather costly but gigantic
stuffed artichoke, which is stuffed with cheese and sausage
meat, gratinated, and served in its glory, a meal in itself.

Carol and I split the clams steamed in wine and butter, a
pound and a half, crows the menu - these were excellent.

Mark had the spinach salad, which he enjoyed: it looked
to me like any old spinach salad of the old school, with
bacon and chopped or sieved egg, very outre when I was in
school thirty-five years ago ("Spinach in a salad? How'd
they come up with that idea?").


MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Spinach Salad With Roasted Hazelnuts
 Categories: Salads
      Yield: 4 Servings

MMMMM-----------------------------DRESSING----------------------------------
      2 tb Hazelnut oil or olive oil
      1    Lemon; juiced
      1 tb Dijon mustard
    1/4 ts Fresh ground pepper
      2 ts Honey
      1 ts Worcestershire sauce
    1/2 ts Salt

MMMMM------------------------------SALAD-----------------------------------
      1 lb Fresh spinach
    1/4 lb Fresh mushrooms
    1/4 c  Crisp fried bacon, diced
    1/3 c  Chopped Oregon hazelnuts
           -- (roasted)

  Combine dressing ingredients in small bowl. Mix well and chill. Wash
  spinach and tear into small pieces. Combine mushrooms with spinach in
  salad bowl. Toss with bacon and chopped hazelnuts. Add dressing and mix
  well. Garnish with hard-boiled eggs, if desired.

  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board

  M's note: substitute chopped or sieved egg for the nuts, and
  you get something like the classic version.

MMMMM
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