A crust eaten in peace is better than a banquet partaken in anxiety. -Aesop


Well, "you are what you eat" right?...WHO CARES about such insignificant details as 'personality' when you can know someone's molecular composition?

-my SD diet is supplemented regularly by bean+rice+lettuce burritos and gallons and gallons of the spiciest hot sauce I can get my hands on-


sadly my fridge has been tending towards complete and utter emptiness, but my fridge in HEAVEN would be stocked full of a never-ending supply of the following items:

Shopping List

  1. spinach (i require it daily..you could call me popeye the sailor anne)
  2. garlic (vampires beware! i eat a ton)
  3. salt ( Anyone got a Salt lick? I consume WAY too much yet I have FREAKISHLY low blood pressure)
  4. broccoli
  5. onions (always grilled or caramelized)
  6. tomatoes (fresh, sauce, paste and soup)
  7. mushrooms
  1. can-o-salmon/tuna (I am no longer a vegetarian but I'll lose my appetite if I cook it)
  2. happy eggs
  3. garbanzo beans
  1. super sourdough bread
  2. angel-hair pasta
  3. bag-o-potatoes
  4. rice white long grain, brown short grain)
  5. extra-sharp cheddar or smoked gouda cheese
  6. parmesan or feta cheese


Snacky Stuff

  1. green mangoes (my favorite fruit)
  2. fuji-apples
  3. sour oranges
  4. crunchy red seed-less grapes
  5. fresh ground peanut butter/celery
  6. cinnamon PUFFINS cereal
  7. Popcorn, Orville Redenbacher snack-size smart-pop
  8. dill pickles

Sweet stuff

  1. GUM, must always have some sugar-free gum
  2. black licorice
  3. ginger-snaps
  4. tapioca pudding
  5. sour gummy bears


  1. cardamon cinnamon tea
  2. apple cider
  3. BLACK strong roasty coffee
  4. red red wine, i know nothing about wine...but the minute I tasted rex goliath merlot it become my FAVORITE

Sick food

  1. Yee haw! When I'm sick my comfort food of choice is a bowl of salty-peppery grits (no doubt due to the other 50% of my heritage which is Georgia cracker) or BAKED "top ramen"
  2. green mangoes


specialties of the flat

I don't live in a 'house', but in very small condo. But how could anything special come out of a 'condo'? The yuppies made the very notion of a condo just lamer than lame.... so here you go: 'specialties of the flat'. This is the stuff I like to eat ...I hate following recipes so the end product is always different but these are my favorite flavors.

  1. mediterranean: spanaki lemonato (spinach+garlic+lemon+feta)
  2. e asian: broccoli cashew with short grain brown rice rice (ginger+soy-sauce+cilantro+cashews)
  3. indian: curry spinach + garbanzo beans w/ basmati rice (indian curry spice + spinach + beans)
  4. se asian : pad pet w/ jasmine rice(a spicy thai curry dish: thai red curry paste + basil + eggplant + bamboo + tofu)
  5. salad: (spinach +beets + grilled red onions + toasted sesame seeds + gingery salad dressing)
  6. euro-esque: onion-mushroom 'omelet or quiche' ( loads of caramelized onions+mushrooms+black pepper as little egg as possible)
  7. kid-type-Food: grilled Cheese w/ tomatoes (on sourdough) and fresh tomato soup
  8. pacific NW meets Bayou (some of my family lives in Louisiana): salmon+potato+chive+cayenne patties
  9. desert: the S'MORE

  10. I LOVE Mexican food but usually just visit a local taco shop (esp. COTIJAS) because the hot sauce just can't be beat (although Pico Pica does a pretty good job).

fer extra special guests

  • Heart-shaped waffle's: to ease the cognitive dissonance of dropping $$ on a fancy heart-shaped waffle iron...I've decided to make it a piece of communal property for all my friends. I don't really like sweet stuff much so my favorite thing to eat is southern style (NOT sweet) CORN-BREAD waffles w/ chedder and jalepenos. Come on over for breakfast.
  • Barbara Jean's Salad Greens::In honor of the coolest gal I know::JeaNa Jones (my fairy friend, now living in Portland) This salad is basically mixed greens w/ kidney beans and CHICK-peas and Knott's Berry Farm Sun-dried tomato dressing). Aside from those basic ingredients...feel free to improvise, because that is, after all, the spirit of JeaNa.
  • After-dinner drink:
    strangely delicious: Momokawa Pearl Sake I usually don't even like sweet alcohol but this stuff is exotically tasty.

    My favorite drink-drink: Extra Dry Gin Martini straight-up w/ olives (I think I like Tanqueray Gin best).

    as far as beer goes...the darker the better (ala GUINNESS) yummm





    these place are tasty AND kind to the wallet:


    Cafe Athena GREEK=YUM, try the spaniki lemonato

    Galoka need to kiss and make-up with yer veggie-gal? this is the place to go if you are in need of some sort of romantic dining ambience band-aid

    The Mission beachy b-fast/lunch spot

    Jyoti Bihanga aka "Jody Bongy" this is NOT the proper pronunciation but rather my own affectionate nick-name...head over to Ye Ould Sod (just a few doors down) for a GUINNESS before-hand) and you'll be right on par with the meditative state of the servers, groovy

    (ths spot is reserved in memory of Kung Food--now closed, see recipe below)

    Yummy Beer: Ballast Point Black Marlin Porter (Ballast Point Brewing Company)...a few doors down is Rose's Donuts where you can pick up a maple old-fashioned donut (my favorite) and THEN you can enjoy the flavor sensation of dark beer and donuts.

    Vendor/To-go/Take-away food:


    Drummer's Pizza
    Mama's Lebanese Bakery
    Cotijas Diablo Shrimp Burrito
    Best Bagels in SD: Busy-Bee Bagels

    Tasty stuff to try from other places:

    TH: (the spelling here is messed up because I was trying to spell out the thai word phonetically):
    -guy ping (grilled bananas)
    -mamoong bleo (sour green mangos)
    -som dtam (green papaya salad)

    Heissi Marroni (roasted chestnuts)
    Gluwein (mulled wine)
    Spinach Waie (Waehe in high German) (tart-pie things)
    Tibits by Hiltl


    Kung Food ( now closed, see recipe below)

    This recipe is from the San Diego restaurant "Kung Food" ( they changed their name to the "The Vegetarian Zone" shortly before closing down but I always will remember them as Kung Food) In any case, This delicious dish was probably my FAVORITE meal when I could get it.

    Kung Food Layered Tofu Supreme with Ginger-Pepper sauce

    Vegetarian Times Magazine From Kung Food, San Diego

    First Layer:

    1. 10 1/2 oz. pkg. Japanese-style extra-firm silken tofu
    2. 1/2 tsp.salt
    3. 1/2 tea. garlic powder
    4. 1 Tbs. lemon juice
    5. l tbs. egg
    6. 1 T olive oil
    7. cayenne pepper to taste
    8. 7 1/2 oz. jar pimientos, drained and minced

    Second Layer:

    1. 2 cups chopped onion
    2. 1 1/2 Tbs. tamari
    3. 1 T olive oil
    4. ^
    5. 2 Tbs. sherry
    6. 1 Tbs. ground ginger
    7. 2 cups shite or brown mushrooms, cleaned and chopped
    8. 10 1/2 oz. pkg. Japenese-style style extra firm silken tufo
    9. 1/2 tsp. salt
    10. 1/2 tsp. garlic powder
    11. 1 Tbs. egg

    Third layer:

    1. 12 oz. frozen chopped spinach, thawed and squeezed dry
    2. 1/2 Tbs. dried basil
    3. 1/2 Tbs. dried parsley
    4. 1 T olive oil
    5. Freshly ground black pepper to taste
    6. 10 1/2 pkg. Japanese-style extra firm silken tofu
    7. 1/2 tsp. salt
    8. 1/2 tsp. garlic powder
    9. 1 Tbs. egg


    1. 1/4 c. diced onion
    2. 1/4 c. diced scallions
    3. 1/4 diced grn. bell pepper
    4. 1 txp. minced garlic
    5. 7 1/2 oz. jar pimentos, drained and minced
    6. l oz. cornstartch (2 Tbs.)
    7. 1 tsp. ground ginger
    8. 1 Tbs. tamari
    9. 1/4 c. sherry
    10. 1/4 C ketchup
    11. 1 T vegetable oil
    12. 1 cup water
    13. cayenne pepper to taste

    In med. saute pan, cook onion, scallions, bell pepper and garlic over low heat and until soft about 10 min. In food processor or blender process remaining ingred. until smooth. Add to onion mixture. Cook over med. low heat until sauce thickens and heated through - about 5 min. Makes 2 cups sauce.

    First Layer:

    In food processor or blender puree tofu, salt, garlic powder, lemon juice, egg replacer and cayenne. Pour tofu puree into bowl: stir in pimiento. Set Aside

    Second Layer:

    In large saute pan over med-low heat, saute onions until soft, about 5 min. Add tamari, sherry, grnd ginger and mushrooms. Saute until mushrooms have released their moisture and are tender - about 10 minutes.

    While mushrooms are cooking, in food processor or blender, puree tofu, salt, garlic powder and egg replacer. Stir tofu puree into onion muchroom mixture, set aside.

    Third layer:

    in bowl, mix spinach with basil, parsley and black pepper: set aside. In food processor or blender, puree tofu, salt, garlic powder, and egg replacer. Stir tofu puree into spinach mixture.

    To assemble:

    Preheat oven to 350 degrees. Pour spinach layer into sprayed 9x9 baking pan. Spread evenly over pan bottom. Next, pour in onion-mushroom layer, spread evenly. Pour in pimiento layer, spread evenly. Cover pan with lightly oiled waxed paper or parchment paper, then with aluminum foil. Bake l hr & 15 min. To test for doneness, gently jiggle pan. Layers should be firm. If desired, serve with 1/4 cup Ginger-Pepper Sauce pooled on plate. Makes 6-8 servings.