On Saturday, we took Caltrain up to the city to see an SF Giants game.
It was the first time at a major league baseball game for the kid, and he loved it. We made it to the city early and had lunch at 21st Amendment Brewery (it’s only a 1/4-mile walk from the stadium, and it’s a great spot to get a bite to eat and a drink before a game.) We got there right at opening at 11, which was a good thing as there was definitely a wait by 11:30. Andy enjoyed a beer sampler, and I had a glass of sparkling wine.
Andy got the ribs from the appetizer menu and really enjoyed them. The sauce was savory with a nice spicy kick and just a hint of cinnamon. The ribs were served with coleslaw and some greens - both were good.
I got the Southwest Salad with carnitas. The meat was a bit dry on its own but delicious when mixed in with the salad. The dressing was great. It was avocado-based and tasted very much like my favorite salad dressing I make at home. I would definitely get the salad again.
We got to the stadium early and explored a bit. We also shared a giant (and expensive) ice cream cone.
Nothing beats the view at AT&T Park, with the beautiful San Francisco Bay as a backdrop!
All in all, a great day!
On Sunday, the kid went to a birthday party, and Andy and I made it to Stanford Mall to return some pants. While there, we stopped by Banana Republic to get some work pants for Andy. I couldn’t pass up some great basics for $10 each. I love the blue of the scarf, and I’m really looking forward to scarf weather!
Here is what’s on the menu this week:
Meal 1: Lentil Bruschetta with grilled salmon - this recipe is from the Spicy RD Blog and it’s super simple and sounds delicious; I have been following EA’s blog for years and love her gluten-free recipes.
Meal 2: Stuffed Bell Peppers - I haven’t made this in 10+ years, and I’ll be experimenting. If it works out, I’ll share the recipe later in the week.
Meal 3: Scallops and a salad.
Meal 4: Butternut squash soup and a salad.
Questions: What was the highlight of your weekend? What’s on your menu this week?
Be well,
Andrea
