Fresh from the bakery at Berkeley Bowl.
Fresh handmade coconut Mooncake from Eastern Bakery in SF’s Chinatown.
Super simple Masala Chai Chocolate Mousse.
Based on Robert Wemischner’s recipe from The Dessert Architect, a three-ingredient Quick Tea-flavored Chocolate mousse. I made mine with Sky Tea’s award winning masala chai and the simple addition of homemade vanilla extract.
Bánh mì with pork meatballs, a slice of bacon, cilantro, pickled carrots, pepper.
From the Bacon Bacon food truck in San Francisco.
Chicken sisig tacos from Señor Sisig, ordered extra spicy.
On 6” corn tortillas with onions, lettuce, and cilantro cream sauce.
White Champagne Raspberry, one of Chado Tea Room’s six wine inspired teas.
White tea flavored with champagne raspberries, one of Chado Tea Room’s six wine inspired teas.
Accompanied by thoughts on preparing the ideal cup of tea by Mrs. Mary F. Henderson, in her book Practical Cooking and Dinner Giving, pub. 1877.