Category Archives: Breakfast

Mini San Luis Obispo Getaway Part 4 of 5

We got to breakfast a bit later than planned.

Breakfast, here we come.

But it was all good.

The toddler really enjoyed the homestyle potatoes.

In the zone.

The usual oatmeal breakfast for wifey.

The usual.

A made-to-order omelette for yours truly.

Omelette.

We were now ready to roam around downtown San Luis Obispo.

Walk.

A certain shop is about to catch the toddler’s eye.

Walking some more.

It’s Powell’s Sweet Shoppe. Again.

Checking out the goods.

The toddler agreed to eat some candy only after lunch.

Speaking of lunch, we had worked up an appetite from all the walking around. So we headed to Firestone Grill, which a friendly person back at the hotel had highly recommended to us. “After 16 years, Firestone Grill finally has a website,” their Facebook page had announced earlier today.

Firestone Grill.

Hello.

Firestone salad – leaf lettuce, red onion, red bell pepper, tomato, feta cheese, and pine nuts.

Salad.

Kid burger.

Cheeseburger.

Tri-tip steak sandwich – sliced tri-tip and BBQ sauce on a french roll.

Tri-tip sandwich.

Basket of fries.

Fries.

We understood why Firestone Grill is so popular. We’ll certainly be back.

After lunch, we went looking for a winery. And found one quite easily.

Edna Valley Vineyard.

Hello.

Hi.

Hi again.

Hi. Hello.

Hello again again.

The tasting room.

Tasting room.

Pinot gris.

Ready to taste.

Great views.

And taste some more.

Pinot noir.

And some more still.

Wine notes.

Notes 1.

Notes 2.

Notes 3.

I enjoyed the wine tasting at Edna Valley Vineyard. Wifey and the toddler enjoyed roaming around and checking out various shop items.

Ready to leave.

There was time for one more winery visit.

Winery directions.

Just like how we happened upon Edna Valley Vineyard, we arrived at Tolosa Winery by simple good fortune.

Tolosa sign.

Heading inside.

Wet.

Pinot noir.

Ready to taste.

And taste some more.

Wine notes.

Notes 1.

Notes 2.

Cheers!

Cheers.

One of the tasting room staff offered to take our picture – very nice of her. Cheers!

Cheers!

I love looking at this stuff.

Cool view.

As do the toddler and wifey, apparently.

Where wine is made.

Quite an elegant tasting room.

Hi.

But for the toddler, it was all about being right outside the tasting room.

Fountain.

Even though it was wet outside, the toddler enjoyed running around quite a bit. He also checked out the water feature.

Checking out the fountain more closely.

Very intently.

Checking out the fountain extremely closely.

We all enjoyed Tolosa Winery a whole bunch!

As we made our way back to the hotel, it was bittersweet to think that there was only one day left before going home.

Always Grateful,

~Andy

Kimchi Fried Rice

Wifey recently declared, “I want kimchi bokkum bap.” I said, “That sounds great!” and thought, “God, I love this person!”

Ingredients:

  • Olive oil (we used a Misto spray bottle to lightly coat the pan)
  • 2 cups cooked brown rice
  • 1 cup kimchi with liquid
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 1 tbsp toasted sesame seeds

Directions:

  • Heat a wok or pan and then lightly coat it with olive oil.
  • Add the rice and fry it for about 2-3 minutes.
  • Add kimchi with liquid and cook for about 5-8 minutes.
  • Add soy sauce, vinegar, sesame oil, and sesame seeds.

Note: We kept our meal extremely simple, but basically anything can be added to this dish, such as chopped garlic, onions, green onions, mushrooms, a protein source like chicken, gochujang sauce, etc.

On to some pics:

Preparing to plate.

Mouth watering.

Fried up brown rice and kimchi. Half a cup of kimchi might be fine, but we’ll likely go with the full cup again as we really like kimchi.

Getting close.

Topped with basil.

Getting closer.

And an egg.

Finally ready.

How’s it taste?

Oh yeah.

We already knew the answer. :)

Signal of approval.

Wifey and I prepared this dish together, and cooking together was enjoyable and so much fun. From now on, whenever possible, I’ll cook with wifey. I know I’ll be learning so much.

Always Grateful,

~Andy