✨DAY 3 OF PIG-MAS✨ BOGO handcrafted drinks 🍹🍉 all day long! *ONLY ON 12/16. Stay tuned for another deal tomorrow & see the full calendar at the link in bio. TAG A FRIEND & SHARE THE GOOD NEWS! #SteamyPiggySD#MatchaLatte#ThaiTea#WatermelonTea
Made it to @coldbrewcityfest!! Huge shoutout to my friends Paul and Paul to come nerd out with me! Also thanks to @sprocast @altocoldbrew @tiredeyescoffee and many others!! Still shaking from the caffeine haha
SAN DIEGO Restaurant Spotlight : When you think of classy settings & incredible desserts, the first name that comes to mind :: The Westgate Room @westgatehotel in Gaslamp; their Baked Alaska is legendary in SD - I think @UCSDmuda @thedoubleeaterz (@c9ng & @smileeprissy) will totally agree ;))
🔥 Canon EOS 6D @canonusa
🔥 Canon EF 85 mm f1.8 USM
Absolutely obsessed with the poke nachos and poke bowls from @grubbys_poke in Carlsbad
Need plans this upcoming week? Join @senorgrubbys Christmas celebration on December 19 from 6-9 pm! See you there!
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Nothing screams winter like the smell of pine needles and a pot roast cooking!
Here is my recipe for an incredible #potroast
3 cups chicken stock
1 tbsp tomato paste
1/4 cup ground dried mushrooms
Kosher salt and freshly ground black pepper
1 (3lb) chuck roast
2 or 3 tablespoons olive oil
1whole onion, peeled and sliced
6 whole carrots, cut into 2-inch "chunks"
4 ribs celery, small dice
1bunch fresh parsley
3 bay leaves
1 bunch fresh thyme In a small bowl combine sherry, 1 cup chicken stock, dried muchrooms and tomato paste. Stir to disolve tomatoe paste. •Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat 2 tbsp olive oil in large pot or #lecruset Dutch oven over medium-high heat. Add the ha
onions to the pot, season with salt and pepper. Cook till they begin to brown. Add celery and cook till tender. Remove from pot and resrve on a plate Add additional oil as need, heat and then add carrots into the same very hot pot and sear on one side till browned, about a minute or so. Remove and reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
Turn off heat, add 2 cups chicken stick to the pan (deglazeling the pot), scraping the bottom with a wooden spoon. Add in the onions, celery and the carrots.
Place the roast ontop and in the tomato paste disolved in stock, to cover the meat halfway.
Combine 4 sprigs parsley, 3 sprigs thyme and bay leaves and warp in cheese cloth, secured with butchers twine. Add to the pot.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender. Garnish with thyme and parsley leaves.
Yummy! Our tacos 🌮 are made with fresh, local ingredients! You can taste the quality in every single bite 🤤👍🏽! Click the link in our bio to find where you can grab a bite with us next!
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@brookemartell reviewing one of our desserts, our Belgian waffle with ice cream from @mootimecreamery! See what she has to say!
Waffles & Ice Cream!
Downtown - 453 5th Avenue, San Diego, CA 92101
Liberty Public Market
La Jolla - 915 Pearl St, La Jolla, CA 92037
Tag us #OlalaCrepes
We know you’re thirsty 😝💦 so have a sip of our specialty drinks and Halo Halo?! They’re all sweet and refreshing! Open till 9PM today!
2326 Proctor Valley Ste 103
Chula Vista CA 91914
Open - Monday-Sunday
Anyone know why some eggs are brown and some are white? I just learned today at the Little Italy Farmer's Market that it's simple - brown chickens make brown eggs, white chickens make white eggs, just like humans!