7 posts tagged “soma”
Just in case there was any question, my devotion to bacon is utter and complete. Bacon is a delicious, finicky but patient mistress, and she likes dressing up with everything.
Last night Pista completely demolished 1 pair $200 snowboarding goggles and snuck into the shower where she found, dragged upstairs, and ultimately dismantled a 32 ounce bottle of moisturizer. This morning the floor of the loft was littered with the remains of same, one happy dog, and huge smears of lotion all over her dog bed.
Next step: Leave bathroom door closed at night and secure valuables in closet.
Edit: Now she's attempting to eat bamboo.
As the battery on my laptop runs down, I reflect back on another day at Six Apart and think, yeah, it was good. We did a couple pushes (go Beau!) and everything sits just pretty.
Time to go feed the puppy, cook some dinner, and enjoy the sunset over the low skyscrapers filling up my view. According to Jamison, I should be expecting yet another really tall building (or three) to fill up the view even more in the next couple years. Assuming the Transbay Terminal ever really gets started...
Had some chanterelles waiting to be eaten, so I decided to make breakfast. Used all organic ingredients, save for the dill. Preperation time: 7 minutes. Verdict: tasty. The goods:
- 3 eggs
- 1/3 large red onion
- 1/2 clove garlic
- handful medium chanterelles
- pinch dillweed
- coarse sea salt
- pepper
- butter (or alternative)
Slice the garlic and onion into coarse pieces and chop the chanterelles into thirds. The mushrooms should be approximately 1/2 again as large as the pieces of onion, and the onion should be 1/2 again as large as the chopped garlic. Set aside.
Whisk 3 eggs with a splash of water, set aside.
On medium heat, melt butter in a large sautee pan. When it starts to make noise, throw in the vegetables. Wait about a minute, then shake the pan to evenly distribute the contents.
Add the whisked eggs to the mixture. Add pepper and salt. Sprinkle about half the pinch of dillweed over the eggs as they cook down. Reduce heat and fold or chop the eggs occasionally to introduce air and prevent them from burning.
Just as the last bit of liquid egg disappears, immediately remove from heat. Sprinkle remaining dill on plate and serve.
One of my best friends John just put an offer on a place in my neighborhood. It's a nice place-dark hardwood floors, view of the bay, and an unwarranted loft/office space above the kitchen.
He's been looking for a few months, and hasn't been able to find the right combination of space and location until now. I'm keeping my fingers crossed, I really hope he gets it. It'll be good to have a friend in the hood.
Edit: So the owner countered his offer for like 5 grand more. Which is akin to the bartender at the Redwood Room asking you to pony up an extra penny for your posmo.[1]
Edit 2: Counter-counter-offer accepted by both parties. Sweet!
[1] Huzzah, I used posmo in a blog post!
Every morning around 7 or so, I take Pista for a walk around SOMA. Sometimes through downtown to Market Street and up to the Ferry Building, down past the Bay Bridge on the Embarcadero.
Between the crowds, the homeless, the architecture, traffic and sunrise, it makes some pretty interesting imagery.
