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mini brownies. or mini pecan pie bites.

mm peach cobbler after a barbecue of rib eyes, grilled red peppers, chicken skewers, roasted garlic, and fresh salad greens from my garden.

vimto. you've probably never heard of it, it's found commonly in south asia and the middle east. I can't even describe the flavor...cherry? overwhelmingly sweet but amazing. wow.

ooh this is difficult. i'd have to say this burger at my family's restaurant, Boondockers. it's got cilantro, pepperjack cheese, and garlic chipotle aioli on a burger patty with lettuce, onions, and tomatoes on a kaiser roll. mmmmmm.

lemons, sugar, water, and lavender. oh, heaven.

Anything south american. It's so unique and i have no idea how to do it!

A few weeks ago we made a cherry-chipotle barbeque sauce to go over chicken, and it was amazing! I'm sure you could just subtsitute raspberries for cherries, maybe strain the mix to get rid of the seeds, and then sub raspberry preserves instead of cherry and it would be just as fantastic. Here is the recipe:
Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 3/4 hours (including 2 hours marinating time)

EASE OF PREPARATION: Easy

1 cup fresh or frozen (thawed) dark sweet cherries, pitted and chopped (see Tips)
1/2 cup reduced-sodium chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tablespoons cider vinegar
1 1/2 teaspoons minced canned chipotle chiles in adobo sauce (see Note), or more to taste
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 pounds boneless, skinless chicken breasts, trimmed

1. Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish (see Note) large enough to hold chicken. Add chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
3. Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
4. Meanwhile, reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Let the chicken cool slightly; serve with the sauce.

I've been told that Farallon in Union Square is excellent, and they do serve Pacific coastal cuisine (but it's a little out of my student budget). For more Italian style seafood, try Pesce, which is excellent also. Plouf in the Financial District is also an interesting one, with a more modern French twist on seafood. But of course if you want another classic Italian seafood restaurant, the first time I came to San Francisco we went to Alioto's on the wharf, which is always a good choice.

God, I just got home from SF for the summer and now I'm missing the dining already!

Caroliiine, it is the one in San Francisco on Masonic!

I was watching it, just liking the video, and then I saw that it was the TJ's that I visit regularly from my school (the University of San Francisco)...and that made me just love it. Oh Trader Joes, how I love thee and your quirkiness.

As a Washington state native, apples are my life. Best kind: Golden Delicious, by far.

Ahh, Orcas...it's a gorgeous place. Small town island life combined with gorgeous views, fresh food, and really friendly people. Excellent.

Definitely used to hate salad. And spinach especially. But salad in general.

I've also never liked seafood, and still don't to this day.