Sauteed abalone – Oswald

Sauteed abalone - Oswald
With watercress, apple and bacon. $15
Oswald, Santa Cruz CA

Mmm! I don’t eat abalone very often, but I’m definitely a fan when it’s prepared correctly. It has a tendency to become very tough and chewy so a skilled hand is needed for this delicate protein. Oswald did a great job with this dish. The abalone was beautifully cooked and still tender and very flavorful. NOMS!

Milk thistle

Milk thistle (Silybum marianum, Asteraceae), Pigeon Point, Pescadero.

Milk thistle


Chicken velvet – Benu

Project 365: Day 108

Omg, the weather is still SO warm, sunny, and perfect. I went to the gym this morning, got my hair cut, picked up some Euros from the bank, caught up with DVR, and now just sitting on my balcony to blog (and pay bills, ew). It’s been a perfect day! I think I’ll go for a light run before dinner. It’s days like this when I feel so blessed and happy to be where I’m at in life. I do miss my honey, but he’ll be back from his conference on Monday.

Chicken velvet Benu

With abalone, abalone mushroom, and chrysanthemum. Pre fixe dinner $180
Benu, San Francisco

Another first! When this arrived, I asked “Where’s the chicken?” I’d never had chicken velvet before so I didn’t know where to look, hehe. I’ve subsequently read that chicken velvet is usually fried or poached in oil, then reheated through in a hot broth. I’m not sure if this velvet was ever fried, it didn’t taste like it, but it was definitely velvet-y and oh so delicious. The soup broth in this dish was also very delicious. And I loved the combination of abalone and abalone mushrooms. Fun!

Chicken velvet Benu