Hi everyone! For those interested, my new post for San Diego Magazine’s Drink This section on Tapioca Tea Drinks and Snow Bubbles is up today.  You can read it here.

Even though my interest in food trucks has faded, one of my favorite shows to watch is The Great Food Truck Race. I am fascinated by the business strategies that the competitors come up with for each challenge and the show is so fast paced that it rarely has a dull moment. (On a side note, I was very upset over Korilla BBQ’s elimination the other night. They had been my favorite team and I’m curious to hear their side of the story).

When I heard that San Diego’s own Devilicious would be a contestant on Season 2, I hurried over to check them out before the show premiered. I had heard of Devlicious’ offerings previously, especially about their famous lobster poached grilled cheese. As luck would have it, I found a day on the truck schedule that was nearby and fit with my dinner schedule.

We ordered our food, and then headed home because there wasn’t anywhere to eat nearby.


I’ve made breakfast cups before with toast, eggs and bacon. After making an easier version last week with egg and cheese, I thought I’d try it again, but this time I wrapped them with bacon!

Previously, the most time consuming part was cutting the toast, so this eliminates the toast portion. I didn’t really care for the toast in the cups anyway. I was always worried it would fall apart and I like my toast to be crunchy and hot straight out of the toaster oven.