This easy fruit buckle is studded with sweet peaches, nectarines and rhubarb. It’s then topped with a generous layer of streusel and served with a rhubarb syrup.
This weekend my whole family came to visit and in preparation for their stay, I baked a fruit buckle. I haven’t been baking nearly as much as before since it’s just the two of us in the house, but with the family in town, it was a good excuse to bake.
I hope everyone is having a wonderful weekend. My family is in town visiting the new house for the first time and I’ve been busy taking them around San Diego as well as cooking for them. The minute our family dog Mochi entered the house, she just seemed to know this was my house and not a random stranger’s house. She immediately started sniffing and exploring every corner of the house which she would never feel comfortable doing if she was visiting another house. I still don’t know how she knew.
Here’s a few highlights from this weekend so far:
I made an fruit buckle for them to enjoy when they arrived. Recipe coming soon.
Surfin’ California from Lucha Libre
I took them to one of my favorite burrito shops in San Diego. They were a little wary at first because they haven’t liked the burritos in the Bay Area, but they really liked the ones here, especially the Surfin’ California special.
They made a request for Dunkin Donuts, so we picked up a dozen donuts and a box of munchkins.
Last month, we attended a media preview of the new San Marcos location of Slater’s 50/50, where we sampled new menu items with beer pairings and met the owner and executive chef. Mr. K was particularly excited. As I’ve mentioned in the past, he really loves Slater’s.
The restaurant has some unique decor, including a giant mural with owner Scott Slater enjoying a beer with some pigs.
Deconstructed Guacamole (paired with Ritual Brewing Monk’s Lunch)
Each dish was accompanied with a beer pairing. The new San Marcos location has 102 beers on tap. The first new dish we previewed was the deconstructed guacamole. This reminded me of a refreshing avocado salad, sprinkled with Tapatio sauce for some heat. It tasted light and I loved the large avocado slices that were the star of the dish. The chips the dish was paired with were particularly interesting. They were airy and flaky, unlike most tortilla chips.
Vampire Dip (paired with Legacy Founding Fathers Nut Brown Ale)
Next we went to a popular menu classic and one of my personal favorites. The vampire dip is a rich and garlicky cheese dip, accompanied by crunchy pita chips and bread, and served in a bread bowl.
Loo-siana ‘Gator Mac n Cheese (paired with Deschutes Hop Henge Experimental IPA)