The Yearly Pilgrimage — Tartine

Ooh baby. I've said it before, but if you are ever in San Francisco, might I suggest a visit to heaven on earth, AKA, Tartine Bakery? I really think it's one of the high points for a foodie spending time in SF.

If you go, know that there will be a line out the door. And know making it through that line will be well worth the wait. From the croque monsieur, to the bread pudding, to the meringues, to the ever-so-delicate lemon tart, it is seriously all good.

And consider yourself lucky if you can catch a glimpse into the kitchen. The hero chefs are all players in a controlled symphony of baking, frosting and dolloping. Enjoy the show!

Green Tomatillos, Black Plate

So, if food can be brooding, these tomatillos are acing it!

In any case, today we are preparing these beautiful tomatillos for a chicken chile verde dish. Did you know... cooking time is the key to any chile verde worth it's salt. Lots of cooking time! Time allows the flavors to mix, mingle and develop into a savory and complex stew.

I found a great recipe here — http://allrecipes.com/recipe/chicken-chile-verde/— although I tend to cook the stew for a little longer, about three hours total. Enjoy!