Labor Day Cooking can also mean stress, and you regretting that you invited so many people over. I’ve thrown so many Labor Day parties in my time. As a matter of fact, for decades, holidays were just an excuse for me to throw a party and bring people together. But yes. It can mean stress. Especially if you are perfectionist.
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It’s all about chemicals. These are preservatives you would never guess companies are using to preserve food. And when you see it on the label, you don’t know what it is but because they disclose it you think if there aren’t too many of these on the label, it should be OK. Well it isn’t. If you’d like to read up on it, here’s the dish from EWG.
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The Nationwide Foodies Community Members will open September 15, 2026 for 2 weeks at $67/mo. With all memberships you can cancel one week before each monthly renewal with no penalty. If you are not getting what you need, we can either add content you are seeking, or you can move out of our group to a new mentor/friend.
I’m sure you will enjoy the benefit of having a direct connection to me and our Foodies Membership online. In San Diego,we appreciate having someone at our table with first hand knowledge about the food we eat. We are all experts and share what we know including our travels.
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Laurie says: ‘These drinks are a good pour’. Lisa adds: “And these portions are ridiculously big”. She says: ‘I can’t believe I didn’t know about this place because I live right near here”. And we all agree ~ We will most certainly be back!
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We eat small portions of the Orecchiette Bosco and Capellini Pomodoro with Shrimp. We save the rest for lunch the next day (and next day it’s even better)! I will say there’s nothing better than fresh pasta and a place that knows how to do the ‘gravy’ right.
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I was in the mood for comfort food. What better place to go than a ‘tavern’. Don’t get your hopes up. It’s not like a pub in England. Not an incredibly great kind of place where you can’t go wrong. But my job is to tell you what to order so you can go right!
So start with a nice cocktail and then a cup of white traditional clam chowder. Make sure you always ask, when you go out, to separate the ‘courses’ and explain: first the soup, then the salad, then the Pot Pie.
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We start with BBQ Spareribs. That’s the one of two choices I judge a Chinese Restaurant by. The are yummy, yummy bbq pork ribs. Laurie says: “The ribs are delicious”. Like me, Laurie is from NY and we certainly know our pork ribs at Chinese Restaurants! Not too fatty, lots of meat and great seasoning, great flavor. And yes, everyone at the table loves the ribs.
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I really enjoy yes how much fun everybody has. I get lucky and find a couple of cushioned seat. It’s great for the three Foodies that attend with me. Eating, drinking and dancing in my seat while I watch the waves crash and the surfers surf …. well, I will say although highly over priced, it’s worth your time and money to attend.
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Anyway it always helps to have good company when you go out to brunch. An hour brunch turns into more than two, when the conversation is good!
Robyn says: ‘This is the best brunch I’ve ever been to”. And it’s the company, the food and the music, plus a lovely waiter to round it all out!
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Laurie enjoys her ravioli while I indulge in the Chicken dish, which is so well prepared, so moist, so delicious that I am forgetting how rude our waitress is.
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