Awesome weekend.  Surf, fruit stands, bbq, concert at the Fillmore – and that’s just Saturday.

Saturday

We rolled out of bed around 8:00, strapped our 8.5’ stick to the roof of JP’s car, and it was nothing but “Hello, Half Moon Bay Jetty” for a morning surf.  Conditions started foggy, but an unusual offshore breeze (thanks to the heat wave) made for the best waves we’ve seen this year.  Not that I know anything about anything when it comes to the graceful art of surfing a longboard, but these waves were forgiving for this amateur.

Lessons of a novice surfer:

1. Have no fear
2. Fasten ankle strap tight so it doesn’t twist in the water
3. Once past the break, take a break to regain energy
4. When you see the right wave, get LOTS of speed – use your feet
5. When you think you’re ready to pop-up, give two more hard paddles – then pop
6. Once up, turn down wave
7. Wear sunscreen

Granted, this isn’t the most impressive surf action you may have seen, but it’s nice to finally have some proof! (Photos courtesy of JP).

We had plans for a ‘q at JP’s new place, so we stopped by some fruit stands on the way back to town.  This time of year is the best for stone fruit!  Peaches, nectarines, plums, apricots, cherries – you name it.  If it has a pit, that stuff’s legit.  I hope by now it’s clear that we had to make a stone fruit salad.  Tase-T.

Lea also whipped-up some fresh salsa, which always goes good with cerveza!

For our main, we had blue cheese-stuffed burgers on fresh sesame seed buns from the bakery; topped with caramelized onions we picked-up at the fruit stands.

If you can believe it, this day still isn’t over.  We saw Xavier Rudd at the Fillmore, performing with his Dad and Uncle.  They have different colored skin than he does, so I’m confused.  Whatever…it sounded great.  And the bass from his didgeridoo vibrated every cell in my body.

Sunday

On Sunday we ran around town being productive (I needed a new day-pack and a super sweet tripod), stopped for an evening stroll on the way home, and finished the night with some fish tacos.  (No we didn’t have DQ, but yes, it was a tasty treat.)

Fish tacos is always a go-to because they’re so incredibly easy, fresh, and delicious. Ingredients include white fish, tomato, avocado, limes, wraps:

• We prefer talapia, but they were out so we used cod.  Pick-out any bones with pliers before rinsing and patting dry.

• We like to use a Cajun seasoning because it’s just a little spicy, and gives a great color to the fish

• We’ve cooked them on the grill and on the stove; this time I used a skillet that works great

• The fish is done when the meat starts to flake apart and it’s cooked through.  Then take it off the heat and start flaking the meat apart and onto your wrap.  The BEST wraps for these are the Middle-Easter flatbread from Trader Joe’s.  They’re super thick and squishy.  I guess that’s our twist on the dish.
• Then add some chopped tomato, avocado and top with some freshly squeezed lemon juice.  Salt and pepper to taste, and…BAM!  Don’t these look good?!

And here are some of Lea’s new herbies (for Judi)!

Alright…until next time, stay classy San Francisco!