While my foolproof carnitas and salsa verde recipes are in progress, things have been rather busy lately, so cooking and writing has fallen on the backburner. In the meantime, I figured I would share a few foodie inspirations that I have encountered over the last few weeks. Who knows? They could inspire some upcoming recipes . . .
After having a lunch of dduk bokki and jjeol myun at Shin Toe Bul Yi on Taraval, we popped across the street to grab coffee at a shop quite unassumingly titled SW Coffee Station. On our way to lunch, we noticed the sandwich board out front advertising banh mi and "Vietnamese waffles," so I made sure to save a little room for dessert. And I'm sure glad I did. What is a Vietnamese waffle? you ask. As did I. According to the gal behind the counter, it's made with condensed milk and coconut. "It's quite delicious, and not just because I make it," she added. Well, you speak the truth, Miss SW Coffee Station Agent. Especially hot off the iron, the waffle was soft and chewy, almost the consistency of mochi which I'm clearly obsessed with, and not too sweet. Plus, you can grab and go without making a syrupy mess.
Now, Why is it green? you wonder. As do I. But I'll save that question for the next visit.