I really don't get people who don't like Frisco! My mum liked it 40years ago, I do now and we will still love it in the future. I'm sure
It has everything you need! Sun, creativity, mountains, ocean and crazy people!
I say, getting edumacated’s the way... but you also gotta combine it with practice and play. It’s all about balance, right? After the week-long training, with the whole gang gone, I was rightfully apprehensive about planning a Bay journey because first, I’m unfamiliar with this playground, and two, there are lot of factors involved when you add currents and tides, something I hardly paddle in — not to mention international shipping lanes — to planning your navigation! I was quite grateful to have SF local and good friend @travel.shawna join me for the day, hopping from Sausalito to Alcatraz to Angel Island and back. ;D
1) Getting ready to hop into the max flood at the Gate. 2)The day’s route as tracked by Gaia GPS. From Sausalito, riding the flood at a re-adjusted ferry angle to Alcatraz took us 00:25 to cover 2.5nm, and that’s with a slight beam wind. 3) During the week, it’s been working on the water all day, working on nautical charts at night. 4) Arriving at The Rock (Alcatraz Island). 5) Crossing to Angel Island. 6-7) Lunch at Angel Island, not a bad view. 8) Hiked into history at Angel Island. 9) Coasting on the ebbing tide race at Yellow Bluff on the way home, a 13-mile day. 10) Two goons who suck at selfies.
I got a good philly’n that this year is going to be filled with more cheesesteaks than ever 🤤
🍽: Pizza Steak, Turkey Hoagie, Tuna, Cheesesteak, Buffalo, Chicken Parm, and Cheese Fries
⛄️: Irvine, CA
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53 29879 hours ago
#anovafoodnerd customer photo of the day! @sous_vide_and_chill showing off this straight up perfect #sousvide Beef Wellington. They started off by cooking the beef tenderloin at 129°F / 53.9°C for two hours, then slathering the beef down with spicy mustard and duxelles before wrapping it up into a nice cozy cylinder with prosciutto and puff pastry. All that was left was to brown that pastry in a hot oven for 20 minutes, and then slice into this show-stopping dish.