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dani california cooks

homegrown and homemade in CA

Archives for May 2016

5 Things from Memorial Day Weekend

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Over Memorial Day Weekend, Nate and two friends of ours set sail from Sausalito with one goal in mind - the explore the “delta” of the San Francisco Bay.

Let’s just say that we sailed deeeep into this delta and while only being a short distance from SF, we felt miles and miles away!

We started in Sausalito and ended up in the Potato Slough…

I only have a bit of time to share five things from the weekend - enjoy!

  1. Who knew, but the coastline along the delta is almost all factories! Not particularly scenic…

    Recognize this brand? Chances are you have it in your cupboard!

  2. You cannot grill bacon directly on a grill or else the entire grill will set on fire and you will watch your bacon go from perfectly cooked to a little crispy to totally charred and then just completely incinerated
  3. No matter how far you go up into the delta, the water is still cold but the outside temperatures so hot that you want to jump right in!
  4. “Sex on the Delta” is a signature cocktail for purchase
  5. There’s something awesome about just getting on a sailboat with an an all star group of friends and exploring with no specific destination in sight. Especially when you’re fully stocked with beer, mimosa materials, and ingredients to grill up some juicy burgers

  6. Processed with VSCO with c1 preset

Back to the real world!

German Sweet Potato Salad

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A paleo take on german potato salad uses sweet potatoes and maple syrup for a light, versatile, and flavorful side dish!

German Sweet Potato Salad | www.danicaliforniacooks.com

The first time I had German sweet potato salad actually had nothing to do with my own German heritage! No, it was a potluck I went to over a year ago where we all had to bring dishes from our childhood (great idea for a dinner party, by the way). My colleague supplied her grandmother’s German sweet potato salad, and it was heaven - sweet, tangy, crunchy, chewy, carby, and somehow fresh all at the same time. I was hooked!

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I’ve asked my grandfather many times what he would eat growing up in Germany, and he always returns with something along the lines of “sausage, sausage, pastries, sausage, and sausage”. Well. I’ve never visited Germany (hate to admit it) but I think I would do just fine on a diet of meat and sugar, thank you very much.

SweetPotato

The moment that I had my colleague’s dish, I knew I wanted to recreate it. The flavors are incredibly versatile, and I thought it would pair well with just about anything. We were invited to a wine tasting at a friend’s apartment, and she mentioned she was making pulled pork. A-ha! The perfect time to recreate the potato salad.

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Quick interjection with a few photos from the wine tasting hosted by Wines for Humanity. I think my friend got a Groupon for it, and it was a really fun afternoon on her rooftop. We kept the party going for hours afterwards!

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The ingredients for this recipe are simple and classic. Bacon and maple syrup. Sweet potatoes and parsley. A little vinegar for tang. So even if it isn’t a dish from my childhood, it’ll definitely be eaten a lot throughout my mid-twenties!

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German Sweet Potato Salad
 
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A paleo take on german potato salad uses sweet potatoes and maple syrup for a versatile and flavorful side dish!
Author:
Ingredients
  • 3 medium sweet potatoes
  • ⅓ cup chopped parsley
  • 3 tbsp maple syrup
  • ½ cup white vinegar
  • ¼ cup water
  • 4 pieces of bacon
  • ½ cup chopped white onion
  • Salt and pepper
Instructions
  1. Bring a large pot of water to boil
  2. In the meantime, cube the sweet potatoes
  3. Once boiling, toss the sweet potatoes into the water and cook until tender but not mushy and falling apart (probably 5 minutes)
  4. Remove and drain
  5. In a saucepan, cook the bacon, and set aside on a paper towel
  6. Remove most of the bacon grease from the pan, and then return to medium heat
  7. Add the onions and cook until translucent
  8. Add the water, vinegar and maple syrup and bring to a boil, then reduce for 1-2 minutes
  9. Add the sweet potatoes to a large bowl, and crumble the bacon on top
  10. Add the parsley to the bowl as well
  11. Pour the onion mixture over, and toss gently with salt and pepper to taste
  12. Serve warm or at room temp
If you like this, you’ll love: Sweet Potato Crust Frittata

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WIAW - New Job, New Routine

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Monday was the first day at my new job, and on Tuesday I introduced my colleagues to my habit of taking pictures of my food. I am loving my new job so far, but I haven’t really had to do much real work yet - just meeting people and all of that onboarding stuff. Linking up to share Tuesday’s eats!

BREAKFAST

I received an emergency text on Monday night to sub cycle at Core40 this morning, so it was an early wake up call for me. The gals worked super hard and it was a really fun and motivating group. Since class was so early, I found myself at work on the early side too! Hungrily dug into my three hardboiled eggs and a banana, plus coffee on the side. Forgot to snap a pic after I had already eaten a bit! My new office has a really nicely stocked kitchen, with everything from fresh fruit to yogurt to granola bars to beer/wine for employees.

LUNCH

By the time lunch rolled around, I was super hungry once again. Also forgot to snap a pic before starting to chow down. .Early morning intense cardio will do that to you! I enjoyed the lunch I brought - my favorite tahini and tofu kale salad with some sauerkraut on the side, plus a bag of Pop Chips I grabbed from the kitchen. Satisfying, healthy, and delicious!

SNACKTIME

I had a couple of coffee dates throughout the afternoon, which meant that I had a lot of Starbucks citrus mint green tea. After those were done, I ate some berries (these blueberries were definitely on their last day) as well as a Quest bar. I really dislike Quest bars and I don’t know why I keep buying them. They make my stomach hurt - probably because they are so artificial, or maybe it’s the unnaturally high levels of whatever they call fiber in the bars. I used to love them, so I think I just overdid it. Sorry, no picture!

After work, I walked home <— love love love that. I ate a couple of pre-cut raw veggies while hanging with Nate. That’s been one of my best meal prep tricks, actually. Having a big bag of carrots, snap peas, and celery ready for grab-and-go in my fridge when I’m starting to feel hungry but lunch/dinner isn’t too far away keeps my hands away from our costco sized box of Mary’s Gone Crackers!

DINNER

Even though I had meal planned having every dinner at home this week, my aunt and uncle happened to be in town last-minute so we tossed that plan to the side and grabbed dinner with them at Souvla. Love this fast-casual, delicious, and trendy spot! I had my favorite salad from there - a base of kale/romaine base with roasted white sweet potatoes, picked onion, garlic yogurt, walnuts, cheese, and pea shoots. It’s an unbelievable flavor/texture combo and I’ve been choosing it over the meat options recently!

After that, we showed my aunt and uncle our new apartment and then suddenly it was 9:30pm and we were WIPED out. Off to bed with a little tea and then we crashed!

Have a great Wednesday, everyone!

 

Weekly Meal Plan

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Writing this to you from my final day of funemployment. Although by the time this post goes live, I will be already (excitedly/nervously) going to my new office.

One of the big reasons why I took this new job is that there is no travel required. So that means no Mon-Thurs away from home, and that also means that I can cook in my own kitchen more! I think the minute I accepted the job I hit “purchase” on a lunchbox on Amazon.

On Sunday, I sat down to plan out our meals for the week. I ate breakfast and sifted through a bunch of cookbooks, and definitely took an inordinate amount of time to plan but I find it relaxing and enjoyable. Using my own tips and tricks for meal planning as well as the ton of food we already have in our fridge from Thursday’s grocery haul, this is what I came up with:

  • Sunday: Herby shrimp pasta - recipe to come!
  • Monday: Tofu korean stir fry (meatless monday!)
  • Tues: Spaghetti squash bowls - using frozen chicken meatballs
  • Wed: Stuffed peppers - will do a Mexican-inspried flavoring with chili pepper
  • Thurs: Sausage, roasted vegetables, and sauerkraut

Breakfasts for me will be eggs and fruit, while Nate usually goes for toast, smoothies, or oatmeal.

I’m guessing I will have a lot of work lunches this week, but I do have all of the ingredients on hand to bring my tofu and tahini kale salad. Nate usually goes with leftovers for lunch, or sometimes ordering in with his office. Snacks for me will be cut up veggies or nut butters or protein bars.

I wrote out a grocery list, which was rather light since I had done a big trip last week and walked myself to the nearest Whole Foods!

Later in the day, I did a decent amount of food prep for the week, which included:

  • Chopping up lots of vegetables for the different dinners, for scrambles, and for snacking
  • Cleaning the spaghetti squash ready for roasting
  • Making brown rice
  • Draining and pressing tofu

Those easy items prepped ahead of time are going to make cooking dinner this week super easy, especially since I’m not sure what my new schedule is going to look like! Wish me luck on day #1!

Funemployment

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You would think that during two weeks of zero work obligations I would have all of the time in the world to blog…

Buuuut I somehow managed to fill up my time doing lots of other activities. Sorry for the radio silence this past week! Let’s just say that funemployment really agrees with me and I’m apprehensive to get back to a 9-5 again!

In celebration of my last day at work, Nate and I drank wine at Union Larder before grabbing a delicious dinner at Elephant Sushi. It was incredibly reasonably priced for a nice sushi joint, and I really liked the whole feel of the place. No photos because I was completely phone-less from Friday through Tuesday after handing over my phone on my last day!

On Saturday, our friend hosted a wine tasting party on her rooftop in the Financial District. It was so fun to have it her apartment, and once the sommelier lady left, we continued to drink our own wine and snack. I think I didn’t stop eating for like 6 hours and was very uncomfortable by the time we left! I think all of the sugar in wine does that to me too.

I taught cycle on Sunday morning and then we did silly things around the house for most of the day. I love lazy days bumming around the apartment. Monday morning, I hopped on a plane to LAX and headed straight out for Alana’s bachelorette camping trip! You can read a recap here - the one time I managed to blog during my funemployment.

In between the bachelorette and the wedding, I spent a lot of time with both of my grandparents and my parents and eating good food. Also continued to practice my skills in bread baking using sprouted grains!

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We made a sprouted grain boule! Bread attempt #3…we’re getting there!

A photo posted by Dani Nemzer (@danicaliforniacooks) on

Ate lots of salads too.

On Friday I left for the wedding, which was about an hour away. We spent Friday and Saturday setting up for the wedding and getting it all ready, Saturday night enjoying the wedding, and Sunday cleaning up! It was a beautiful fairytale affair, and it was really fun to spend time with some of my closest friends from childhood as we were all bridesmaids. A few pictures….

to get to the venue, you had to cross through a creek! in this picture, we were debating if our car would make it.

Nate and I grabbing a kiss in front of the horse drawn carriage! my caption from my instagram made a lot of people think that Nate and I had gotten married…whoops!

the bride and groom…yes he’s not wearing a traditional suit!

Nate and I hung around LA for a few more days, and that included a lot of more time with my grandfather, hanging with my parents, errands, workouts, cooking, napping, and a LOT of frozen yogurt. There is something about froyo and Los Angeles!! We probably got froyo everyday!! We also spent some time in my parent’s backyard with the fire pit and pool and jacuzzi and beers..talk about a vacation. And visits with my mom’s friend’s corgis…

gimme

gimme them both

On Wednesday night, Nate and I left and drove up the 5 to San Francisco. For west coasters, you’ll know that the 5 is NOT the scenic route but certainly the fastest in between LA and SF. Right around dinnertime we stumbled upon a Chipotle AND a Yogurtland - score! Here’s the location if you are ever making the drive and need your fix.

Nate has an impressive Chipotle ordering strategy

On Thursday, I volunteered at the SF-Marin Food Bank. I think I’ll do a whole post on that to come, but here’s a sneak peek of me packaging rice.

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Just call me rice packer extraordinaire/hair net model @sfmarinfoodbank

A photo posted by Dani Nemzer (@danicaliforniacooks) on

Today (Friday) I’m teaching cycle in the morning and grabbing dinner with Cassie and friends in the evening. On Saturday, Nate and I are driving up to Santa Rosa to watch our friend compete in the Tour de California. And on Sunday, it will be a LOT of food prep because my funemployment will have ended and it’s right back into the real world. Wish me luck!

 

 

 

WIAW - Bachelorette Camping Trip

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Hello from your funemployed blogging friend —-> me! I have two weeks in between jobs, and I handed over my phone and computer when I resigned on Friday. I’m currently using my computer from college which has several of the keys removed (unsure how that happened), and the only way people have been able to contact me is through e-mail and Facebook. I don’t feel so “off the grid” but without a phone, I haven’t been able to make any sort of spontaneous plans.

The first part of my funemployment was a fantastic bachelorette camping trip with Alana from Hungry and Fit. Her wedding is the following weekend so I’m just spending the whole week in LA! I thought I would share my eats from Monday of the camping trip to change things up a bit. Linking up over at Arman’s to share!

BREAKFAST

Monday morning was no different than most Mondays over the past two years…I found myself on a plane. I had brought some hardboiled eggs and strawberries for breakfast, plus coffee I purchased during our delay. No pictures as I didn’t have a phone to snap one, and my camera was packed away! Delta also gave us this snack pack on the way down to LAX, and I ate more fresh strawberries from it.

LUNCH

My mom picked me up from the airport, and I had a couple of minutes to catch up at home and eat some carrots before getting grabbed by the bachelorette squad! All of us have known each other and been friends for a long time, so it was really special that we all get to be bridesmaids for Alana together. First stop was lunch at the Reel Inn, one of my favorite restaurants (on my list of the best places to eat on the westside of LA - note that it’s dog friendly too)

Noke is on “team bride” too!

 

We all got delicious fish dishes and chowed down. I had the grilled mahi mahi with rice and salad.

We drove up a little past Malibu to the campsite, and we immediately set up our tent in the daylight and adorned our bachelorette gear. We took a walk down to the beach and saw WHALES and played with the beach ball until Noke (the pup) accidentally pierced it.

Unclear what the other campers and beach go-ers thought of our outfits..

We returned back to the campsite and noshed on everything from carrots and hummus to guac and chips.

DINNER

Robyn had the ingenious idea of making grilled burritos for dinner, so Jamie had gotten all of the ingredients and had previously cooked the brown rice. We made some guac, and then stuffed tortillas with black bean, rice, cheese, and guac. Wrapped them in foil and then tossed them right on the grill in the fire - it was perfection! Going to remember this for camping next time.

We also were told that you can grill the pits of avocado and they become really tasty….but that’s a lie. We all spit it out after sampling. It tastes like soap!

As the sun started to go down, we enjoyed brownies that Robyn’s mom had made (actually the best brownies in the world) and of course made s’mores. And wine! It was a feast and I definitely overdid it. We played bachelorette games and caught up around the campfire. We all went to bed super stuffed and ready for a hike the next day!

It was a great day, and overall a wonderful camping trip with old friends. Now time to sleep and recover for the wedding this weekend!

Easy Ways to Cook More If You’re a Busy Millennial

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In response to my post on why many millennials don’t cook anymore, of course I had to share some tips and tricks for my peers who want to incorporate more homemade meals into their life!

1. Make a meal plan…

Sit down on Saturday or Sunday and write out what you want to cook for breakfast/lunch/dinner for the week. Only choose delicious meals that you will look forward to cooking, so you will get excited about sticking to your meal plan! I write out our dinners on a little chalkboard in the kitchen and look forward to all of the yummy-ness that will come out of my kitchen. Check out my meal planning success tips for some more ideas.

2. …and grocery shop for the entire week…

It sucks when you want to cook dinner, but you only have half of the ingredients available in your pantry and a extra grocery trip after work is just not going to happen. By doing all of your grocery shopping at the beginning of the week, you have all of your ingredients ready to go. And no one wants to waste food, so you have to cook! 🙂

3. …then do some meal prep on Sunday

A huge barrier towards cooking is that people often say they don’t have time to cook. Spending 1-2 hours in the kitchen on Sunday can cut cook time in half on weekdays. I bring my laptop into the kitchen and watch a TV show while doing all of the annoying cooking tasks that can be done ahead of time for my meal plan - chopping vegetables, roasting vegetables, hard boiling eggs, cleaning/marinating meats, making a bunch of grains.

4. Determine when it is easiest for you to swap homemade for store bought

If you never cook, you may want to try starting with homemade for just one meal a day. If you work til 8pm at night and dinner is always ordered to your workplace, maybe it’s easier to move towards cooking your breakfasts throughout the week and save $$ from grabbing Starbucks every day. If you always find yourself reaching for super processed cookies in the team room because you don’t bring your own snacks, maybe try making a big batch of hummus and portioning out veggies and crackers throughout the week. Let’s go for the low-hanging fruit before we try and overhaul your lifestyle!

5. Cook things you want to eat

It might sound crazy, but if you are cooking things that don’t actually appeal to your appetite, then you won’t enjoy cooking. Sometimes this happens if you choose a restrictive diet that doesn’t allow you to enjoy a variety of foods, and it kind of ruins the pleasure of cooking

6. Find a routine…

There’s a reason why your mom came up with things like “taco tuesday” and “pork chop wednesday” is because it took the planning/guessing work about what to cook for dinner. There are still plenty of options within each of those dinners, but if you get 5-6 delicious and healthy meals under your belt, just keep ’em on repeat! Some of the regulars in my routine include this Baked Chicken in Veggie Couscous, roasted fish like this one or this one, and I always have the ingredients on hand for my favorite salad.

7. …but try one new recipe a week!

Trying one new recipe a week keeps things fun and entertaining for your tastebuds. Maybe do it on a Saturday night and invite some friends over to help! A few weeks ago I tried Paleomg’s 5-Ingredient Spaghetti Pie for the first time - delicious! You never know, the experimental recipe may become one of your regulars!

Zucchini Turkey Burgers

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Sometimes turkey burgers can be kind of plain and dry, but these ones are packed with garlic, onions, and shredded zucchini. They are delicious plain, wrapped in collard greens, and freeze beautifully!

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Things you don’t realize before you leave your job:

  1. You give back your work phone and your number (and if you’re me, these are the same as your personal)
  2. You give back your work laptop (and if you’re me, this has become your personal laptop)
  3. You don’t have access to your work e-mail (which is tied to a lot of your favorite random website log-ins)

So yes, come 5pm, I will be computer-less, phone-less, work e-mail-less, but completely freeeeee and not tied to any 9-5 over the next two weeks!

I’m not going to lie, it doesn’t feel odd right now that this is all coming, but I’m sure next week when life is going on at my current company and I’m no longer a part of it - I bet I’ll have a little FOMO. Or maybe it won’t. I wish I could keep you posted through Instagram, but yeah - I’ll be phone-less until I get my number back and can get a new phone!

turkeyburger In the meantime, I plan to whip up a LOT of recipes. You know, practicing for all of the future brown bag lunches and dinners I’ll get to prepare now that I’ll be local to working in San Francisco. This turkey burger recipe is definitely going to be on the weekly rotation for the meal plan. They are so easy to make, and so juicy. Even Nate who claims he doesn’t like turkey loved the way these were spiced. I’m on a total garlic and onion kick these days, so it only makes sense that these were extra delicious. I ate them three times this past weekend…

I wish I could get excited for grilling season and for making these burgers outside, but alas, San Francisco gets super cold come May/June/July! It’s the most bizarre weather phenomenon, but as Mark Twain said, the coldest winter he ever spent was a “summer in San Francisco”. For some reason, the summer months are our foggiest and our coldest. It’s been absolutely glorious recently, and I hope the weather stays solid for this weekend - we have an outdoor wine tasting on our friend’s rooftop on Saturday!

Zucchini Turkey Burgers | danicaliforniacooks.com

I still have a few of these tucked away in my freezer that I’m looking forward to re-heating when I want to enjoy my grilling efforts even when it’s gross and foggy out over the next week

Zucchini Turkey Burgers
 
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These turkey burgers are super flavorful and moist, packed with zucchini, garlic, and onion. They are paleo, gluten free, and freeze beautifully!
Author:
Serves: 4
Ingredients
  • 1 lb ground turkey
  • 1 zucchini, grated (I used a cheese grater)
  • 3 cloves garlic, minced
  • ½ white onion, chopped
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • Shake of red pepper flakes
  • Olive oil spray
Instructions
  1. Place the grated zucchini on a paper towl, and sprinkle a little. Let sit for a little bit to allow the zucchini to "sweat" a little
  2. Wrap the towel around the zucchini, and squeeze out remaning water
  3. Mix all of the ingredients, including the zucchini, in a large mixing bowl, minus the olive oil spray
  4. Form 4 patties
  5. On a grill pan or sautee pan that's been sprayed with a little olive oil, bring to medium heat
  6. Place the burgers, and cook for 5 minutes on each side
  7. Serve immediately!
  8. If freezing, let cool before wrapping in saran wrap and placing in the freezer
If you like this, you’ll love: Eggplant & Sausage Ragout

Eggplant and Sausage Ragout | danicaliforniacooks.com

WIAW - Final Travel Monday

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Hello from Olympia, WA! This will be my final “What I Ate Wednesday” traveling on the road for work, because if you read Monday’s post, you’ll know that I have some exciting life changes happening! Thanks to everyone who left sweet comments or messages regarding my news. I’m looking forward to sharing future WIAWs from San Francisco.

Linking up with the rest of the WIAW crew to share what I had on Monday, which was a travel day for me. We had a GREAT weekend with tons of visitors in town, and that meant lots of partying. Waking up on Monday morning wasn’t easy!

BREAKFAST

I drove our new (old) car to the airport, and was running super late so of course I was the second to last person on the flight. Typical this would happen on my final Monday of work travel! Thankfully I had been upgraded so they served breakfast in first class, or else I would have to scavenge through my backpack for any leftover snacks. I had coffee, fruit, and a very sad egg white “sandwich” that I think was a sad attempt to be the Starbucks egg white feta wrap. It definitely could have been worse though, and I appreciated the healthier option!

Funny story - you can kind of see in the sandwich that the egg white is like this perfectly rectangular thing that looks like cheese. The guy behind me kept questioning where the egg white was in th

LUNCH

After driving to Olympia from the Seattle airport, I stopped at Trader Joe’s to pick up some essentials for the week. In the store I had one of their cheese/cracker samples they were giving out. Once back at the office, I dove into this salad and some sauerkraut. I usually use half the dressing (it’s pretty heavy) in here and remove a lot of the cranberries/sunflower seeds. Recommend this salad for sure!

SNACK

I had a couple of spoonfuls of Trader Joe’s white bean and basil hummus, plus a bunch of vegetables (jicama, carrot, snap peas) and these new parsnip chips! Better than kale chips for dipping for sure, and they are made with parsnips, which is awesome!! Also lots of green tea in iced and hot form to power me through the rest of the day.

DINNER

We worked until like 7ish before I got really hangry and turned into quite a grouch, so we quit for the night and I went solo to Budd Bay Cafe to grab my favorite cioppino. Boy will I miss this cioppino. I love the salmon and shrimp and celery and carrots and onions in here, but I usually leave the clams and the bay scallops behind. Super comforting and delicious.

DESSERT

Back in my hotel room, I discovered that Game of Thrones and Veep were on the OTHER HBO channel that my hotel did not have, so I begrudgingly watched The Voice. It was a devastating discovery, but thankfully the rerun is on tonight. I had a little bit of Trader Joe’s dark chocolate to end the day. It was off to bed by 9:30 to try and catch up on some sleep that I lost over the weekend!

 

One Year Later & News!

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One year ago, Nate and I packed up his uncle’s 1983 pick up truck like a bunch of vagabonds and drove up the coast of California to move to San Francisco.

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SAN FRANCISCO OR BUST

A photo posted by Dani Nemzer (@danicaliforniacooks) on

Since we moved to San Francisco….

  • We’ve moved twice, from Laurel Heights to now - Hayes Valley!
  • Nate started a new job
  • I started teaching spinning at Core40
  • We made a ton of new friends and had a bunch of visitors
  • We bought two bikes, (had one stolen), and bought another
  • We explored all over the Bay Area, from camping in Big Sur to wine tasting in Napa
  • I shared some of my all-time favorite DCC posts, including this recipe, this recipe, and this personal post
  • I made a significant dent in getting to know the SF food scene
  • We got a car (!!)
  • ….and last but not least, this week is my final week at my current job!

It’s still bizarre to write those words. I started at this consulting firm right out of college in Washington, DC and have loved (almost) every minute of working there. I met Nate at this job and so many of my best friends, and have worked with just some of the smartest and the best people. But, if you’re a long-time reader, you’ll know that this job requires weekly travel and that it was really starting to wear and tear. I am all about routine, and I really want to have a routine that is here in San Francisco - not in Spokane or Harrisburg or Olympia. So I was reached out to by another consulting firm, and they gave me an offer that was hard to say no to. I’ll still be doing the same kind of management consulting work, but at new company and all of my clients will be local to San Francisco! I already bought a lunchbox in excitement for all of the homemade lunches I’ll be able to bring to work!

I’m taking two weeks off in between jobs - for Hungry & Fit‘s wedding - and also to bop around California for a bit. I’m really looking forward to be HERE in San Francisco more, and hopefully that will mean more awesome content coming your way on DCC. I can’t wait!