July 30, 2013
Welcome back! This is the first post since completing the Thirty Straight Days Of Blogging adventure. Let me tell you, that was quite the blogging work out! I don't know how people put out quality posts everyday and not go completely bat-shit crazy.
Since then, I've had time to live a little and let the battery recharge. In that time, I've tried some really good food, experimented with desserts in hopes of creating new dishes, was treated to Korean BBQ by wonderful friends, and have seen homeless people park their shopping carts like cars. Don't believe me about that last part? Check this out:
I'll probably burn in hell a few weeks for this, but I found this very amusing!
Anyway, this blog post isn't about how well homeless people can park their shopping carts, it's about pizza. Good pizza, for that matter! I just so happened to find some good pizza at Zito's Pizza. Let me tell you all about it...
During a day off from work, I hopped on my bike and let the wheels go wherever they wanted to go. I got on a major street and decided to ride until I found a decent place to hang out and rest. Whether it be a Starbucks or a strip club, I was going to find comfortable surroundings.
About 45 minutes in, I came upon Zito's. It looked like a decent place and the sign said it was New York style pizza. Plus, they had a "by the slice" deal for lunch. I didn't need anymore encouragement at that point.
When you walk in, the place has a sports bar feel to it. All the TV's had some sort of sports show going on and there are team banners as far as the eye can see. All the tables are large and are made for a lot of diners. But, it didn't have a grimy feel like some sports bars. Definitely family friendly, as there were about 4 or 5 kids there when I was there, not to mention a mini arcade.
After checking out the menu, I ordered mini corndogs, 2 slices of pepperoni and a drink. I know it seems like a lot, but a lot of NY style pizzas can be on the thin side.
First up was the corndogs.
These things tasted like corndogs should taste. Crispy outside with a hot, juicy wiener in the center. I do love me some hot and juicy wieners in my mouth!
A few minutes after the corndogs came out, I got my pizza. I can easily say I was diggin' the way they looked.
I picked up the first piece, and I could feel that the bottom of the slice was nice and crisp. That is such a beautiful fucking thing with pizza!
As I took my first bite, I could feel the cheese pulling away from the rest of the slice. The pepperoni had the slightest crunch to it around the edges. The sauce was seasoned well and not too sweet. The dough did have a bit more chew than expected, but it wasn't tough. It tasted like real pizza dough, not the shit you normally get from the more famous pizza chains.
The overall taste was great. Everything tasted really good. There really isn't anything else out there like a fresh slice of pizza.
Of course, I burnt the roof of my mouth pretty good after that first bite. After a sip or two of soda and scraping the dead skin out, I continued eating.
This picture above represents the point in time in which I realized that I ordered way too much food and was going to have pedal my ass out of there. Like I said earlier, I ordered two slices in case they were thin. Well, they weren't. I wasn't going to waste it, so I finished the slice. Luckily, there is a Starbucks a couple hundred yards away. I rode there and hung out a while to let the food settle.
And there you have it. I know pizza is a really common thing, but good pizza is far from common. My advice for you is to tell the major pizza chains to go fuck themselves and find a place like Zito's to get a real slice.
1716 W. Chapman Ave.
Orange, CA 92868
July 9, 2013
It's here. The final day of Thirty Straight Days of Blogging is upon us. While there is no Rocket Gibraltar to send these past blogs off to Valhalla, I figured the best way to end this journey would be with a sweet finish. And what better way to do that than with donuts. But these aren't just any donuts. These are deep fried rounds of croissant dough, better known today as Cronuts.
If you haven't heard, Cronuts are all the rage right now in New York. People are standing in line for hours just to get two or three of these things. There are reports of people paying up to $40 each on the "black market". But, in every article about these cronuts, there was one thing that everyone was saying: They taste absolutely incredible.
When I heard about them, I was surprised it took someone this long to deep fry croissant dough. I thought it would have been done by now. I like croissants, so I figured they would taste good. When I thought about making it myself, I quickly said "Fuck That!"
For those of you that don't know, croissants are extremely time consuming to make. Most bakeries these days just bring in frozen, pre-rolled croissants to save money on time and labor. The last time I had to make croissant dough, I was in culinary school. When I started talking to coworkers about making it, most of them said they hadn't made it since school either.
Realizing that this would also test my measure as a chef, I knew I had to step up to the plate at some point. To quote Rage Against The Machine, "What better place than here, What better time than now?"
To begin, let me say that this is NOT a tutorial on making croissant dough. This is just my experience with making the cronuts.
Secondly, these didn't come out perfect. I made mistakes, but nothing so costly that it didn't work out at all. Hey, it's been over a decade since I've made croissant dough.
Lastly, if you are thinking about making this, make sure you start early and have no pressing plans for the day. From start to finish, it took me about 5 hours to complete. You will find out why later.
Since this is more about the experience, I'm not going to bother with the recipe. You can find a croissant dough recipe all over the internet.
Enough of the chit chat. Let's get down to business!
Since it is a yeast dough, you start off the way you would any other yeast dough. Bloom the yeast in a bit of water and a little bit of sugar to feed the yeast.
Once the yeast was ready, I added a couple eggs and some vanilla extract and mixed well. Then I added the flour and pinch of salt and mixed until it started to climb up the dough hook.
Now, it was at this point that things started to go askew. I could tell the dough was very firm. From past experiences, I know the dough shouldn't be that firm. So, I did the best I could to knead it a bit more by hand before resting it.
It may be a little hard to see, but you can tell the surface isn't smooth. It should be smooth with a little give to it. I knew it wasn't quite right, but I thought with all the rolling coming later, it might be salvageable.
Just to be on the safe side, I went ahead and made a second batch of dough. I had all the ingredients, and if I was going to be doing this shit all day, I might as well do two batches.
I cut back on the flour with the second batch and it came out a lot better.
While the dough was resting in the fridge, it was time to make the butter block. The butter is the real key to croissant dough. You fold up all these layers of butter and dough to create all those little flaky layers that people love.
The butter itself needs to be chilled, but a little pliable.
Now, it's time to put in some elbow grease and start rolling.
I started with my first dough and tried to do a 4-sided fold to get the butter in there. It didn't work so well, to say the least. The block wasn't wide enough and I put too much flour on the dough, so it wasn't sticking to the other pieces of dough to form a seal.
Let me just say that the first roll is extremely important. If you don't seal in the butter properly, you will get a mess on your hands very quickly.
I opened the dough up and spread the butter to 3/4 of the dough. Then, I folded the non-buttered side over the buttered area. Then I folded the buttered side over the rest of the dough. I know, it sounds weird, but think of it as folding a piece of paper into thirds.
A soft roll, and then into the freezer for 30 minutes. After the thirty minutes, you take out the dough and roll it length wise until it gets to a thinner thickness. Then you do another 3-fold and back into the freezer. You have to do this 3 more times! Fuck!
Once you do the last roll and fold, you have to let it rest an hour before you can roll it out to cut your donuts.
I rolled out the dough until I felt I hit the right thickness. Somewhere around 1/2 inch.
I got a ring mold and cut out my rounds. I was able to get about 12 donuts from it.
The dough has to proof a little before frying. I didn't wait as long as I should have. At this point, I was getting impatient.
While waiting for the oil to get hot, I made a ganache and caramel sauce to dip the cronuts in.
When the oil reached 350F, it was time to get frying. If you want to flip the things with ease, use a cheap pair of chopsticks.
I first tested the oil by frying a few of the donut holes. It only took a minute or two, and they didn't seem like they were burning. With that, It was time to drop in the rings.
It took a minute or two per side and that's it.
With donuts, it's always best to glaze them shortly after you take them out the oil. The heat helps the glaze adhere.
After letting them cool a couple minutes, it was time to eat. I tried one with ganache first. It has a crispy outside, almost like an old fashioned donut. But, the texture inside is different. It's soft and rich. Not oily at all. I have to admit that it is a damn good donut! I wouldn't pay $40 for one, but it certainly worth a wait in line for.
Also, I fried up every bit of dough that was there. NOTHING was wasted! With that much time invested, you need to use every last bit of dough!
Since it was my day off, I figured I would be nice and bring some to my coworkers who knew I was going to make it. OK, that's not entirely true. If I didn't bring any to work, I would have gotten my ass kicked and locked in the walk-in freezer. So, I hopped in the car and made a special delivery.
When I arrived, it only took a matter of minutes before they were all gone. Everyone seemed to love them. And to make a bunch of pastry chefs happy with a pastry is no small feat. I was feeling pretty good at that point.
We couldn't finish the rest of the donuts at home. The next day, the cronuts resembled rocks more than donuts. They have a short shelf-life and should be consumed within the day of making them.
I wish I would have taken more pics, but by the time I got to frying them, I wasn't worried about that. I just wanted to be finished.
And there you have it. The end of this wonderful journey is here. The last 30 days have been a blast. I've talked about a lot of things I've had on my mind for a while. I've shared a little more about myself than I previously have. All in all, I hope you, the reader, has taken something out this.
I'd like to thank all my friends and family who have been supporting me throughout the years. All my friends on Facebook and Google+ who have taken the time out their day to stop by my little corner of the internet and read what I have to say.
With that said, it's time to take a short break from the blog. I'm thinking two weeks, but it might not be that long. I need a little time to recharge the battery and let life happen again.
So, the only thing left to say is....
Only 1 post left of Thirty Straight Days of Blogging. I'm looking forward to the final post for a number of reasons. I think it's going to be a pretty good post, if I say so myself. More importantly, I'm going to complete a challenge I set for myself. As fun as it has been, it's also been a bit tough this last week and a half. Lots of work and outside issues have made getting these last few posts tougher to do. Even now, I have to finish this post asap so I can build a propane grill. All in all, it's been a hell of a ride that I don't regret for a second. If anything, I'd be willing to do it again.
For now, I'm just going to give a little insight to a few chefs that have inspired me along the way. The chef above is Jacques Torres. He's a pastry chef that just fucking rocks. His medium is chocolate, and he just makes it look so easy. I first read about him when I was in school and was lucky enough to meet him years later. He was very laid back and liked to laugh whenever possible. Just a good guy.
Another chef that inspired me in school was Ewald Notter.
While Jacques was the king of chocolate, this guy was the king of sugar. His sugar work can best be described as art masterpieces. The way he works with sugar is the way guys like Joe Satriani and Steve Vai work with a guitar. I always thought he did spectacular work, but I didn't truly appreciate it until I started working with sugar myself. When you begin to understand how much time and practice it takes to get comfortable with it, you start to understand just how much time and dedication it takes to reach that skill level.
Another pastry chef that I really like is Elizabeth Falkner.
You may recognize her from numerous appearances on Food Network, which is where I first saw her. It wasn't until I read her cookbook in which I gained a lot of respect for her. Her ideas and presentation of the food is truly inspiring. She is taking classic desserts and bringing unique twists to them in a very modern approach. Her plate-ups are clean and elegant. Just knowing that there is a chef like this out there makes me want to step my game up.
When it comes to having a passion for cooking, the first chef that comes to mind is Rick Bayless.
While Mexican food is not a strong suit for me, seeing this guy throw down in the kitchen always gets my fire lit. The love he has for cooking and creating dishes just pours through the screen. A blind man could see how much he loves what he is doing. He is another one that makes everything he does look so easy. Plus, he has a crepe recipe that works so well, I'm extremely hesitant on using other recipes.
These are not the only chefs that have inspired me. In fact, the chefs that have helped me become the chef I am today, you have never heard of. I have been lucky enough to have been taught by and worked with some great people. People that have taken the time to show me the right ways to do things. People that have challenged me to be a better chef because they felt I had the skills to do so. People that have shown me what it truly means to be a Chef and how to lead a kitchen with integrity and maintain respect from all the cooks.
To all of the people that have helped shaped my culinary career, I say Thank You. Your lessons haven't been forgotten.
That's it for this one. Come back tomorrow for the big finale of Thirty Straight Days Of Blogging!
July 8, 2013
Only 2 more posts after this one of Thirty Straight Days of Blogging. While I can't say that this month has flown by, it's a bit shocking to see how much writing I have done. I don't think I wrote this much all during high school. I was that kid sleeping in the back of English class that would occasionally wake up to say "I don't need this shit. I know how to speak english!" Who knew that years later I would actually want to write!
What I have for you today is my version of the green sauce I had at the Peruvian restaurant Aires Del Peru. The official name for this stuff is Aji Verde. I'm just calling it The Green Sauce.
Now, to make this stuff is actually as easy as it gets. You throw everything in the blender and blend away. The only part that can vary is the consistency. Some recipes will call for a tablespoon or two of mayo to thicken it. Recipes that say they are more authentic will only call for water and oil. In this case, I used a little mayo to get the consistency I wanted.
1 Cilantro bunch
2 Cloves of Garlic
3 Jalepenos, seeded and deveined
1/4 cup Olive Oil
1/4 cup Water
Mayo (as needed)
Salt and Pepper
I don't have any pictures of actually blending it because.....there just isn't that much to see.
I followed this recipe when I made it. Next time, I'm using serrano peppers. I don't care for jalepenos that much because they don't pack enough heat for me.
This sauce wasn't as smooth as the one I had at the restaurant. I guess I could have strained it out, but I liked the little bit of texture it had. The taste was pretty close to my restaurant experience, just not as hot. Even without the heat, this stuff is still fucking delicious. I just want to cover an entire plate of food with this stuff! It really is that good.
Lately, I've been throwing it on my potato chips. This stuff can even up the taste of a fucking potato chip! How cool is that?!?!
That's it for this one. Were almost to the end here! Make sure you come back to see this journey to the end!
See you tomorrow!
July 6, 2013
Only 3 more posts left of Thirty Straight Days Of Blogging! While I want to make each blog post special, sometimes you just have put one out there that is a bit more straight forward. With that being said, what I have for you today is just something that helps me make a quick dinner taste that much better.
Like most people, there are somethings in cooking and baking I'm just not that good at. One of my biggest weaknesses in the kitchen is making spice rubs. For some reason, I just can't seem to get the damn things right! I either add too many ingredients and the flavor starts to get muddled or it just won't taste that good to begin with.
After my last fuck up attempting a spice blend, I decided I would try a few pre-made blends. I'm always hesitant buying this sort of thing, but I figured I could cough up a few bucks and try something new.
I'm not sure how I found the McCormick Grill Mates, but I'm glad I did. These things are flavorful, and each different blend has it's own unique taste and perfume.
These are the flavors I have on hand right now, but I've tried other as well. My favorite by far is the Smokehouse Maple. It's a little sweet and a little smokey. Whenever you cook with this one, the entire house will have a wonderful aroma. I love mixing it into ground beef before it hits the pan. It just kicks the taste up so much!
While a few of the flavors I wasn't crazy about, like the Montreal Chicken and Hamburger, most of them are pretty good. If you are going to make dinner and aren't sure how you want to season your protein, give one these blends a try. You might be surprised with how much you like it.
That's it for this one. Make sure you come back to see this 30 day blogging adventure come to its amazing finale.
See you tomorrow!
July 5, 2013
Only 4 more posts left in this Thirty Straight Days of Blogging adventure. It really does feel like it's coming down to the wire at this point. I have the last post thought out, but the next few are really going to be me shooting from the hip.
What I have for you is a simple product review. The Ninja Blender in all its glory.
I'm not going to bother with all the bells and whistles. If you want that, you can sit through that god-awful paid programming show that they have.
I bought this for my mom as a Christmas present last year. I really wanted to get her a Vitamix, but those things start at $300, and I couldn't afford it. The Ninja was about $200 cheaper and looked like it was of decent quality. I figured it had to be a step up from the normal $30 to $50 dollar blenders that usually suck balls.
My mom was happy with her Christmas present and couldn't wait to break it in. When she took it out the box, I have to admit that the blender itself is kind of cool looking. It looks almost like something you would see at a smoothie shop.
What you see above is the 3 level blade this thing has. Let me tell you, this thing is no joke. You start this fucker up and it pulverizes what ever you put in there. It's got 3 speeds and a pulse button, but I mostly use speed 3.
It's got a strong motor, and all that strength equals to a good bit of noise. In my opinion, I'll deal with the noise, it's not that big of an issue.
The nick name for the this blender should be "Lock & Load", because it will not start until everything is securely set and locked tight. It's not a bad thing, but it does take a little getting used to.
The lid has a corner that can open up so you pour your drinks out a little cleaner. While that feature is ok, the lid can be a little tricky to clean. With the square design, it has a lot of nooks and crannies that need more attention to clean.
The 6 blades aren't exactly fun to clean either. I always feel like I'm going to lose a finger cleaning them! The simple solution is to just throw it in the dishwasher, but I usually clean out the blender immediately after use so nothing gets stuck at the bottom or on the blades.
My overall feeling about this blender is that it's well worth the few extra bucks. It will outshine all the other moderately priced blenders near it.
If you can't afford a Vitamix, look into getting a Ninja.
Since we are here, I might as well share with you my favorite smoothie recipe to make. You don't need much and it tastes great.
1-2 Teaspoons of peanut butter
3-4 Ounces of apple juice
1-2 Ounces of milk
2-3 Handfuls of ice
You throw all that shit in a blender and blend until it's as smooth as silk.
I could drink this stuff by the gallon! Honestly, I don't measure any of it, I just eyeball it. That recipe is a pretty good guess.
And there it is, my simple smoothie in a plastic 1-quart container. I added the straw just for the picture, so it looks more like a drink. Once I took the pic, the straw got tossed and I drank my wonderful little smoothie.
That's it for this one. I hope you guys are diggin' the blog posts. Please feel free to leave comments on what you are reading.
See you tomorrow!
Only 5 more days left in this Thirty Straight Days of Blogging extravaganza! What I have for you today is something I think all of us have come across at least once. You see a food item, or plate of food, that is so outrageous that is ceases to remain as simply "food" and becomes something you might call a crime against humanity.
As long as we still need to eat to fuel our bodies, food will always have significant place in our lives. It seems, as of late, food isn't just holding a place in our lives, it's completely encompassing our entire being. This tight grip from food is causing creations in the culinary world that are down-right monstrous!
Let me start you off with a few examples:
The Luther Burger
If you have never heard of it, the Luther Burger was supposedly created by Luther Vandross. It's basically a burger that has donuts for buns.
I don't know if Luther created this thing or not, but goddamn! Donuts? I'd have to down a bottle of Black Label before getting the 'inspiration' to create something like this. It's just too much for my blood.
Next up, The Mother-In-Law sandwich.
I first saw this hellish creation on a show called The Sandwich King. The host is from Chicago and reps his city to the fullest. I can respect that.
As I'm watching the intro to the show(which is the most important part of any cooking show, so you can see all the food that's going to be made), he shows the Mother in Law sandwich. This fuckin' thing is a tamale laid in a hot dog bun and covered in chili. Really???
I paused the TV and yelled "WHAT THE FUCK IS THIS???" Who would intentionally put a tamale in a hot dog bun??? I was shocked! I know it doesn't seem that crazy, but I know every Mexican I work with would probably whoop my ass if they saw me do that!
Lastly, a creation that was surely created by one of the devils bastard children. That creation is......
DEEP FRIED BUTTER
The idea of eating a stick of battered and deep fried butter is just horrifying. I know bacon and deep frying are as popular as ever these days, but...what the fuck! Butter?!?! You can't do that! You shouldn't do that! This abomination needs to go back to whatever depth of hell it arose from!
In rare cases, the problem with one of these food obscenities isn't the fact that it may be crazy. The problem is that it wasn't crazy enough to make it special.
Sometimes, when something is so crazy, so deranged, that it defies all logic, it becomes a masterpiece. This is what the guys from Epic Meal Time have managed to do.
I could sit here and write what these guys do, but it's simply easier for you to see for yourselves.
It's....I mean....for real?
I'm speechless. I got nothing left after seeing the meat tank.
See you tomorrow!
July 3, 2013
It's day 24 of Thirty Straight Days of Blogging, and I have something for you today that will get all the seafood lovers excited. Hot N Juicy Crawfish is bringing you seafood by the pound and heat levels that you have to take seriously.
I had heard about this place on various cooking shows, but they always showed their Las Vegas restaurant. When I realized that they had a spot only a few miles away, I knew I had to check it out.
As soon as I walked in, I felt comfortable. I know that's an odd perspective, but to me, the place had a really inviting feel to it. There were a few big screens on the wall showing Sportscenter and other sporting news. The decor was cool. I'm not into decorating, but I know bad decorating when I see it.
The server showed me to my table and asked if I had been there before. I said no, and she then went through how the menu is set up and the ways I can order. She was very polite and genuinely seemed happy to help me out. Big ups in the customer service department!
A good number of their seafood offerings go by market price. Normally, I hate seeing that because it's always a mystery of how much you are going to pay. Hot N Juicy takes the mystery out of the equation. They have a chalk board with all the market prices per pound. This chalkboard alone earned them a ton of brownie points for me.
When it came time to order, I went with a pound of clams. I don't have clams that often, and it seems like more places tend to push mussels instead of clams.
When you order your food, you get to choose the seasoning style and the heat level. I went with their house seasoning and spicy heat level. The server warned me that the spicy level was no joke. I stood up out of my chair and said "Bitch, do you know who you are fuckin' with?!?! I ain't afraid of no fuckin' spicy food!!" Actually, I didn't say that. I liked my server and wouldn't disrespect her like that. I told her I can handle most spicy foods and she said "ok.." with a 'you've been warned' smile on her face.
When you get your food, all of it comes in a plastic bag with all the seasoning sauce it was cooked in. You get a plastic bib and gloves, and the whole table is covered in plastic. It's made for you to get down and dirty.
When I took a bite of one of the clams, I immediately got hit with heat! I'm no pussy when it comes to spicy foods, but this stuff was spicy! Not that bullshit, spicy for a 5-year old stuff most places offer. This was no joke, and I loved it.
The clams were good and the sauce was deliciously hot. You can't beat that.
As I was eating, the manager came by and asked if everything was good. I said yes, and then he noticed I had ordered the clams. "Have you tried the crawfish yet?" he asked. I shook my head no and he said "I'll be right back." A couple minutes later, he came back with a small cup and said "Here's a few for you to try. I can't get enough of these things." For real, that was some cool shit. Again, big ups on that customer service!
I can honestly say that this place had me sold. I'm lucky they weren't selling cars, because I would have left with something I couldn't possibly maintain the payments on. Great food, great service. You can't go wrong.
Hot N Juicy Crawfish
15972 Euclid St #D
Fountain Valley, CA 92708
Sun-Thurs: 12:00 pm -10:00 pm
Fri-Sat: 12:00 pm – 11:00 pm
See you tomorrow!
July 2, 2013
It's day 23 of this thing called Thirty Straight Days Of Blogging. What I have for you today is something that I've wanted to unleash to the world since I first started this blog. I've held off for a long time now because I wasn't sure if I could really do it justice. After a lot of thought, I've realized that there is no way I can truly do these places justice on my blog. Well, I can't do it justice without making this blog for adults only. :)
If you don't know, Vietnamese coffee bars are essentially bikini bars. You have women wearing very little clothing serving up coffee and sometimes smoothies, depending on which one you go to. Sounds pretty damn good to me!
I actually found out about these places from watching the news. A couple of years ago, the city of Garden Grove decided to "crack down" on these places because there were rumors of prostitution and other sorts of fun things going on there. The owners, of course, said no wrong doing was happening and that it was more about race, because they weren't targeting the white bikini bars. I think both sides probably had some truth to it.
Cafe Di Vang was the first place I had ever gone to. My initial visit was before the crack down, and let me tell you, it was a little crazy. First off, I saw nothing but thongs and tiny bikini tops. Very nice! The place had a huge cloud of smoke resting on the ceiling. I saw a table of wide eyed teenagers who were clearly impressed with the view. The music was loud and the vibe was upbeat.
No, I didn't get offered a hand job. To this day, I've never been approached for anything like that at any of the places I've been to.
These days, Di Vang is a bit tamer. No more smoking and the girls now have short skirts. The music is still loud, but I guess they keep the crowd to 18 and over now.
The Starz Cafe is located about 50 or 60 yards away from Di Vang and it's pretty much the same deal. Scantly clad women serving up coffee and smoothies.
I've been to this place 3 times, and each time was pretty chill. The employees are friendly and will chat with you a bit, and, their coffee tastes good!
Half-naked women aside, these places do serve Vietnamese coffee. If you have never had it, be careful! This stuff is very strong and will get you wired.
I've been to about 5 different coffee bars, and the coffee at Starz is by far the best.
If you ever make your way to Garden Grove and decide to check one of these places out, there are some things you should know:
Most of these places have the name "cafe" in them.
Signs to look for are loud music and blacked-out windows, like this place.
The drinks are about $5 and it's cash only. Remember, it's more about the view than the coffee.
I've never seen a menu, so don't bother asking for one.
Treat the employees with respect and you will get it back. This rule applies to everywhere, but I thought I would just put that out there.
I wish I could have gotten more pics for you, but I'm not going to take a picture of someone without them knowing it and post it on here. I do have a few morals.
Cafe Di Vang 2
14221 Euclid St
Garden Grove, CA 92843
14241 Euclid St
Garden Grove, CA 92842
See you tomorrow!
It's day 22 of Thirty Straight Days of Blogging, and to be honest, I'm really busy right now. I'm actually working on what is probably going to be post #30. It takes a lot of time to make, but should have great results. All I can tell you now is that you will not want to miss it!
Today, I am going to show you a little bit more about me. Every now and then, I'll hop on my bike and head down to one of the local parks. I'll pick up a Bahn Mi and, maybe a water or gatorade, and have a relaxing lunch. Since it's been heating up lately, it seemed like a better time than ever to do this.
This is the spot I stopped by yesterday to get my bahn mi. I live in an area where I don't really have to go too far to find a decent bahn mi. I've been to about 5 or 6 different places, and I think I can say that I like this place the best. So far...
The damn tree got in the way for this shot. Oh well, you get the idea, right?
Once I get to the park, I'll find a nice, shady spot and enjoy my food. Since I was there, I thought I would take a few pictures.
Say cheese dummy!
Ugh, that last picture blows. Whatever. That's it for today. I'm coming back tomorrow with a doozy. You don't want to miss it.
Tan Hoang Huong
15972 Euclid St
Fountain Valley, CA 92708
See you tomorrow!