We spent the weekend doing all the things we love in San Francisco - we went to Napa, we ate at Kasa, Burma Superstar and Kiji sushi. We drank! We hung out in Dolores Park.
1/4 stick of butter
1 cup black beans
1/2 cup queso fresco, grated.
Step Three: Once the corn is done, slice it off and add it to the bean/onion mix. Add queso fresco, too. Combine the dough and the mixture.
Step Four: Scoop a ball into a corn husk and fold it over until it forms a cute pouch. Use your steamer to steam them until they are hot all the way through. I steamed them for 10 minutes and it was perfect.
Step Five: Chop up the avo, fry yourself an egg. Make some bacon and eat yourself a meal!
I will leave you with a moment of ZEN - the tea leaf salad at Burma Superstar, the food pairing at St. Francis and our new favorite drink: Joose.