Had the Coconut Chiffon Cake at Jane last night. Rich and decadent but light and airy at the same time. Ah-mazing.
Leftovers Salad: Arugula, Grilled Corn, Goat Cheese, Tomato, Avocado and Basil Salad with Tri Tip and Balsamic-Garlic Vinaigrette.
Boyfriend splurged on a mountain bike so we took it out on a little test run. A 15 mile test run. From one end of Santa Barbara to the other, and back again. Good thing we packed a picnic lunch!
We stopped at Shoreline Park to rest and take in the California sunshine and coastal breezes, and enjoyed a salad I made from our grilling leftovers from the previous night (tri tip and corn). I love using what you have and turning it into another equally amazing meal! Everything in this salad was already in the fridge just waiting to be used up, and along with a bit of fresh cut melon, this was the perfect meal to replenish our energy levels for the rest of the ride.
Some recent local wine acquisitions.