Hotel Epik – San Francisco, CA

Conveniently situated in San Francisco’s cultural center, Hotel Epik blends classic and contemporary styles to bring about the feeling of sophistication. From the moment you enter the building, you’ll get an unmistakably vintage feeling from the 1980s arcade to the brick salvaged from the 1908 earthquake.
Although the rooms vary, they are all kept clean, tidy and comfortable – they’re also fully equipped with the typical amenities and plenty of charging stations. More than that, you’ll find they have lovely wooden floors, splashes of color to draw the eye and local artwork. For a more luxurious feeling, upgrade to the spacious Queen or King Suite. The typical amenities you’d expect to find – airport shuttle, valet parking, free Wi-Fi, iPod dock, complimentary bottled water, etc. – are all at your convenience.

Hotel Epik, Exterior

Start your morning with a cup of java from the lobby’s Nespresso machine and then head out on an excursion. With Union Square only 3 blocks away and easy access to Chinatown, the Moscone Convention Center, the Golden Gate Bridge, and Fisherman’s Wharf, you’ll never run out of things to do – as expected of San Francisco.
Explore the city’s hotspots – from boutiques to cafes and nightclubs. Don’t feel overwhelmed – ask the hotel staff for a recommendation and they’ll help you out.
For dining purposes, the sky’s the limit; you’ll find everything from upscale restaurants to casual bites are within walking distance. From Thai Idea Vegetarian, a restaurant whose name speaks for itself, to Brenda’s French Soul Food, your palate will be utterly satisfied.
At night, head to speakeasy-style venues or brave the dive bars. Ask for a cocktail unique to the location. When you’re finally ready to retire, fall into your gel memory foam mattress and drift off to sleep knowing you’ve chosen an ideal base from which to explore this happening city.

King Suite

Some Things Worth Noting:

~ Despite the gel memory foam mattresses and cotton sheets, San Francisco is awake at night, meaning your beauty rest may be interrupted at times. After a full day of exploring, however, this may not be such a problem.

~ Hotel Epik sits in the famed Tenderloin District, an oft considered grittier area of the city. While it may be off-putting to some, it also has a ton to offer. It is in an ideal location for those seeking an adventure in the underground SF. There are also plenty of historic sites – from Broadway theaters to indie shows. Release your reservations and enjoy the experience – just try to avoid bringing your car (parking’s the worst).

(Some of) Tenderloin District & Hotel Epik

                                                                     706 Polk Street                                                                    San Francisco, CA 94109

Dobrá Tea – Ashland, OR

A beautiful, quality tearoom offering every type of tea under the sun, as well as a full stock of all-vegetarian meals and baked goods, Dobrá Tea welcomes its guests into a Bohemian-style environment that’ll make them want to stay long after they’ve taken the last savory bite or sip.

Dobrá Tea has a selection of over 100 varieties of teas (including caffeine-free options), from the standard ones like green, white, oolong, chai, matcha, and black to yerba mate, pu-erh, and hot/iced bubble tea. Everything is freshly brewed, loose leaf, made with various types of organic milk – rice, soy, cow, etc. In particular, the bubble tea is made with top-notch tapioca pearls, non-GMO cane sugar and real fruits – there are no powders or other artificial ingredients.

As for the food, the menu lists the Vegan (V) and Gluten-free (GF) options but, again, everything is vegetarian. This includes the freshly baked goods. Everything is also listed at affordable rates.

Sample Menu Options include the (GF) Locals Bowl, the (V) Hummus Plate and the (V) Hummus Plate:

1. (GF) Locals Bowl

(GF) Locals Bowl – Black beans, brown rice, romaine lettuce, sour cream, avocado, Tillamook cheddar cheese, house salsa and garlic-lemon sauce, and cilantro.

2) (V) Mezze Plate

(V) Mezze Plate – House pita bread, zaatar/olive oil-seasoned hummus, two dolmas (grape leaves wrapped around spiced rice), cucumbers, and Greek olives.

Dobrá Tea sources teas from around the world – China, Korea, Japan, India, Nepal, Sri Lanka, etcetera. They are also a proud supporter of the local community. They have several branches in the USA. Ask about their unique history!

                                                          75 N. Main Street                                                                      Ashland, Oregon 97520

Infused Water: Lemon, Lime, Grapefruit

Another infused water! I have to say, this was a bit tangy for me, but here goes:

What you’ll need:

1 Lemon

1 Lime

1 Grapefruit (my favorite is Ruby Red)

1 Gallon Purified Water

Slice the lemon and lime. Peel the grapefruit. Toss all of these into the water and let it sit in the fridge overnight.

My recommendation? Definitely use a gallon of water. Less than that can really shock the taste buds, but hey – if tang is what does it for you, then shoot!

As an added bonus, you can use the grapefruits as a healthy dessert! Pour a splash of milk or, if you’re feeling something heartier, cream. I splurge and sprinkle in sugar as well… So, hey, maybe it’s a little less healthy and a little more dessert.

But! Grapefruit is low in calories and chock full of nutrition.

Black Squid Ink Pasta with Shrimp

Last night, I decided to return to an old favorite: Black Squid Ink Pasta with Shrimp (and tomatoes!)

For those of you who don’t know, though their coloration may be off-putting to some, black squid ink spaghetti noodles are pretty similar to more traditional types. They don’t have a very pronounced flavor, but they complement a seafood-based dish quite nicely.

I have to say, the dish turned out wonderfully.

With a bit of asparagus on the side.

For this recipe, you’ll need a few ingredients:

1lb. Chopped Shrimp (deveined, shells and tails off)

4Tbs. Extra Virgin Olive Oil

6 Cloves of Garlic – 2 smashed, 4 sliced thinly

1 Cup of Tomatoes (you can use canned, but I recommend fresh)

2 Cups Water

Red Pepper Flakes

Salt & Pepper

12oz. Black Squid Ink Spaghetti Noodles

1/4 Cup Lemon Juice (the fresher the better!)

1/4 Cup Chopped Parsley

 

Step 1: Combine 1Tbs. oil and smashed garlic cloves in a small saucepan; put on medium-high heat for about 2 minutes, stirring. Add in 2 cups of water; bring to a boil. Then, reduce to a simmer for about 10 minutes.

Step 2: Strain out solids – save the remaining liquid stock and set it aside.

Step 3: At this point, bring a pot of water to a boil. Add in a dash or two of salt and then start cooking the noodles. It should take approximately 10 minutes for them to become al dente. Once the pasta is finished, save about 1 Cup of the liquid and then drain the rest.

Step 4: Meanwhile, combine 2Tbs. oil and sliced garlic cloves in medium saucepan; stir and cook for about 2 minutes. Then, add tomatoes and 1.5 cups of the liquid stock (from Step 2). Also, add a handful of pepper flakes. Continue letting it cook for around 8 minutes. At that point, it should have thickened somewhat.

Step 5: Add the shrimp to the mixture. Stir occasionally as it cooks through. Cooked shrimp should be slightly opaque and pink.

Step 6: Then, combine the shrimp mixture with the cooked pasta and the liquid you saved from the noodles. Add in the lemon juice, parsley, salt, and pepper. Toss it all together.

Step 7: Serve with a dash of parsley on top.

*As a side dish, break off the hard ends of the asparagus and lay them out on a baking pan. Lightly coat them with olive oil and vinegar (I prefer balsamic!) and bake at 425 degrees for 15 or so minutes. They should be slightly crunchy when they come out of the oven.

HAPPY EATING!

Also, this was the appetizer. Great pairing!

Parsnips… W/ Maple!

Have you ever cooked with parsnips before? I sure haven’t… not until just recently. Tbh, I didn’t know what parsnips even were – I imagined them to be vaguely pale and oblong, which was more or less right, but certainly didn’t make them sound all that appealing.

Pre-peel.

Parsnips are, apparently, related to carrots. As far back as the 17th century, they’ve been part of the menu in North America, though you may not have ordered many yourself (then again, if you’re here, maybe they’re right up your alley).

In case you haven’t tried this root vegetable, they are reminiscent of carrots, albeit starchier.

Parsnips are also a common source of several essential vitamins and minerals, including: Fiber (prevents constipation, lowers blood glucose levels), Vitamin C, Folate, and Manganese.

Take note: Don’t eat the leaves! They’re poisonous and can cause skin reactions or blisters.

In my quest to try something new, I give to you the following recipe (modified from this):

3 parsnips, peeled
3.5 Tbs Maple Syrup
A little over 2 Tbs. Extra Virgin Olive Oil
Salt (Mediterranean Salt) sprinkled on before and after baking
3-4 sprigs’ worth of Thyme leaves sprinkled over all of it
40 minutes in the oven at 400F (or 200C)

 

Not pictured: Salt

I recommend adding enough oil to lightly coat the bottoms of the parsnips – some of mine turned out a little crispy, thanks to the maple syrup and some areas of the vegetable not having enough oil. Still, the extra crispiness was a nice addition.

When peeling, you will notice an aroma much like that of a carrot. My boyfriend, Erik, used a grater to peel the parsnips – unfortunately, our kitchen is lacking in a paring knife – and I removed the Thyme leaves. After adding everything together on the baking sheet, we put them in the oven – first for 30 minutes, then an additional 10. The additional 10 caused some of them to blacken where not coated with oil, but it also baked the rest of them so perfectly!

The texture reminded me of a mix between a squash and carrots, and the dish was both savory and sweet. I wish there was more! Sadly, 3 parsnips does not a meal make, but it’d be a great addition to dinner!

Maple Glazed Parsnips

I’d have never guessed how amazing these could be!

The best thing is, they weren’t greasy in the slightest!

 

Note: We have two cats. One, Katana, was crazy about the scent of thyme on our fingers. She grabbed our hands with her paws and tried to rub her face (and teeth!) on them! Our other cat, Zhalo, seemed incredibly unsure of himself; he didn’t quite run away, but he seemed almost frozen in… time.

Looks to be wearing a chef’s hat. #Goals