Standing on the Brink

As ominous as "the brink" sounds as in "the brink of death"--The Brink is actually a new show on the Science Channel about the latest innovative technologies. I am intrigued by the concept and by the trend I've noticed recently where social networking sites, blog sites, tv shows and more are focussing on not just new ideas or better ideas but the best of the best and the newest of the new. And take it one step further--the ideas that will concretely change the world. Have you seen the Xprize Foundation that gives $20million to the team that can create a car that gets 100 miles or more to the gallon, is eco-friendly and is immediately marketable? Television has exhausted reality television with shows that search for the best potential mate, the top chef, the best dancer, the best clothing designer, the most innovative traveller and the smartest Fifth grader. Is the internet taking the concept of best and channelling it through these easily accessed web platforms. And the smart tv channels putting their own spin on it. Frankly, I'm pretty excited about the development.

One celebrity said not too long ago, "I'm really getting into the internet, I just wish it were more organized." I am starting to see a real organization taking place with the internet and technology. Just today I stumbled on a site called "Stumble On" that takes you to the the newest and most creative sites on the web. Delicious helps you find the best blogs and Digg helps you find the best bookmarks. "Brink" helps you find the best media. And all these "bests" are from ordinary people like you and me. It's almost overwhelming. Perhaps we are all geniuses, we just never had the platform to showcase it. :-)

A conversation with a 5 year old

"Mummy, do kangaroos kick really hard?"
Yes, they do.
"Could they bite?"
Yes, I would imagine so, they are wild animals after all.
(silence)
"Mummy?"
Yes?
"Can human's get inside a kangaroo's pouch?"
Is that what you'd like to do buddy?
(pause)
"Yes."

Sounds pretty good to me too.

Salt of the earth

Tuesday morning I had an hour to breathe in the glory that is the Ferry Building in San Francisco. Positioned right on the bay, the seagulls, fog and ships make it all the more alluring. http://www.ferrybuildingmarketplace.com/ The FB is a place I go back to on each trip to the Bay Area. I am always drawn in with great anticipation to the Ferry Building. In fact, it is somehow like going home for me--and when I say "home" I mean somewhere deep inside myself. This trip I found myself focused on salt. The night before at Farralon,http://www.farallonrestaurant.com/ I experience crunchy chunks of red Hawaiian sea salt on butter that was a new culinary experience for me. Simple and exquisite. At home I have a few kinds of salt in my pantry, Fleur de Sel, Pink Himalayan, Kosher and Sea Salt to name a few. But I had never bitten into the glorious red crystals and was intrigued. As I went from shop to shop, I searched for salts and I wasn't disappointed. I found every kind you can imagine and more. At the mushroom shop, Far West Fungi, there were tiny salt shakers of mushroom infused salts that were a whole new world for me. Black truffle oil infused salt was another I couldn't resist. At the Boulette's Larder, a French Cafe with a common table in the kitchen, they had all sorts of salts that they had infused with various herbs like Rosemary or Thyme or Fennel. They were packaged in little cups with lids and hand written labels. Who can resist? I tasted a fleur de sel caramel at Miette (means tiny morsel in French) and was renewed in my commitment to make hand made caramels this year (mom's recipe) but with a bit of special salt. I did find a small tin of the red salt at Prather Ranch Meat Co. but not before sampling Filipino salt that is actually hollow and has a nice little crunch to it. There is something just natural and good about salt. It is unassuming. It comes from the earth. It has been relied upon for centuries by every society on the planet. It reminds us that we part of something bigger, more resilient than ourselves. It is god's little gift to us. Something tells me that my salt adventure has just begun.

Kelly loved her tea so much she kissed it

One night Kelly and I stopped by one of my favorite places, The Slanted Door for a late night snack. We sat at the bar and indulged in glass noodles with chunks of fresh crab and crunchy vietnamese eggrolls. Kelly ordered a cup of Lychee Blossom tea. The aroma was unbelievable. We just kept smelling it and thinking "this should be a candle." As the Lychee blossom absorbed the hot water, it opened up and gently floated to the bottom of the glass (not a cup) and was almost too beautiful to drink. But she did anyway, after kissing the glass with sheer joy.

Culinary delights

As promised, I am sharing with you my culinary pleasures from my san fran trip. For some reason, San Francisco has the most amazing experiences available to the simple traveller such as myself. The Ferry building promised and delivered on a fluffy italian donut stuffed with raspberry jam, artisan cheeses, fresh oysters and hand made chocolates. Tonight's dinner at Farralon, featuring "coastal cuisine" complete with giant jelly fish hanging from the ceiling was just amazing. We started with fresh bread and chunks of sweet creamery butter sprinkled generously with red salt crystals. The first course we indulged in caviar and creme fraiche on toast with copious amounts of the condiments: capers, red minced red onion, hard boiled egg and chives. Delicious. Next course was seared scallops and mussels. My main course was a beautifully seared Pike on a bed of black truffle polenta. Dessert was an apple turnover and caramel crunch ice cream that can only be tasted to be believed. I had a glorious time and now i need to go home and see my boys. I miss you!