Thursday, October 12, 2017
San Diego vacation day 2 of 5. Slept in. Breakfast at Fig Tree Cafe: we shared coffee, fresh-squeezed orange juice, a house-made lobster and blue crab cake eggs benedict with sliced avocado and tomato, and fresas con crema pancakes (mexican-style strawberry cream and fresh strawberries). They did the pancakes like Patrick likes—baked in and without fresh fruit on top. Brought leftovers back to Alcazar Court. Grocery shopping at Whole Foods. Patrick rested while I browsed free periodicals from a rack at Whole Foods and investigated things to do. Chatted briefly over FaceTime with Tina and made plans to meet later. Rode Lyft to Tina's place, our first time to this address. She served us rose and pistachios as a prelude to dinner at Dunedin North Park aka DNP, a restaurant specializing in burgers in the style of New Zealand. Drinks: clericot sangria for Tina (house cabernet, cantaloupe, watermelon, apples, grapes, pomegranate); peach basil sangria (pinot grigio, fresh peaches, basil, champagne) for Patrick; lavender blueberry lemonade for me. To start we shared a half-half order of large fries (half sweet: sweet potato with sea salt and blue cheese, half fatty: flat steak fries with house seasoning). Mains: hogs and heffers for Patrick (organic grass-fed beef, bacon, avocado, edam cheese, LTO); chicken pot pie for Tina (puff pastry, slow-roasted pulled chicken, savory bread pudding); lil bitties for me (organic grass-fed beef sliders, onion mayo, pickle relish, cheddar cheese). Tina and I played a little of Agent A and Monument Valley 2 on my iPad Pro. Tina departs.