Recently, I had a nice lunch with fellow food bloggers CC of Pink Candles at Ridgemont High and Dennis of A Radiused Corner. FH came along too and so did one of CC’s friends who isn’t a blogger but is quite the adventurous eater. This post isn’t about the lunch- I’ll get to it soon, though you can read CC’s recap already here. After lunch, we swung by San Diego Desserts for a sweet treat.
I’ve never been to San Diego Desserts so I was excited to check it out. While the store is named “San Diego Desserts” they actually serve a full lunch menu as well. The burgers looked pretty mouthwatering…
Chinese tea leaf eggs are one of my favorite ways to eat eggs. They have a pretty appearance and they taste good. Like hard boiled eggs but with flavor.
I recently flew home for a weekend visit. My mom almost always makes tea leaf eggs when I’m home. Tea leaf eggs aren’t too hard to make (recipe below), but it is time consuming and I don’t have the patience to make them myself. So I love coming home to a batch of tea leaf eggs.
Not too long ago, I was provided with a bottle of Hak’s BBQ sauce created by Chef Sharone Hakman, a top 5 finalist on last season’s FOX reality show MasterChef.
I was also provided a ticket to attend the annual Gourmet Experience in San Diego, where Chef Sharone showcased his sauce and performed a cooking demo.
I stopped by the his booth at the Gourmet Experience, but unfortunately, it was right during his cooking demonstration so I didn’t get to meet him. He did appear to be very energetic, friendly, and made some dishes that looked quite yummy.
At his booth, the sauce was being served with some sausages and other meats. We sampled the sausages and really liked the flavor of the sauce. It is both smoky and spicy.