Serious Eats - seriouseats.com

individual twice baked souffles are wonderful.. you can make them, take them out of their remakins, and freeze them for later use. If you want to use same day, just reheat on a baking sheet andthey puff up beautifully..I have only ever done savoury ones chevre, roquefort, etc. pretty sure a sweet would work.

Sante Fe.. Noon Whistle Cafe across from city hall
Cheap, delicious. cool vibe.

Strata ,savoury crepes , German baked pancake with warm fruit compote,
Hangtown Fry ( skillet scrambled eggs with fried oysters) sherried mushroom filled brioche.. napoleon of sliced steak ,rosti potatoes, grilled tomato.Baked fresh peaches with ameretti "stones"
Pink & white grapefruit supremeswith grilled pineapple layered in a martini glass with lime vanilla vinaigrette. Longstem Strawberries filled with gingered orange mascarpone.

My Mum making chips with salt & vinegar served in brown paper lunch bags and eaten on our front steps..apple fritters served up with sugar also in bags and enjoyed on the steps. I was 4 and we had just arrived from England. Mum had a hard time finding cookies( what we knew as biscuits) I remember her taking back a package of pilsbury biscuits becuase they were raw..oh the look on her face when she wacked the canister and the dough popped out. Sunday morning breakfast bacon eggs, fried bread ,tomatoes and mushrooms. Sunday ..unch ryoast beef roast potaoesoirkshire pudding., and coma inducing sugar laded trifle The end of the fresh loaf from the local italian bakery eaten warm whle walking home. Pierogies fried in butter by our Polish neighbour. Homemade blueberry blintzes by our neighbourhood Jewish grandma. This trip down foo memory lane has made me hungry!1

"squishdines" sandwich: tinned sardines with bones & skin mashed with malt vinegar, salt & white pepper on buttered brown bread