PurveyorSF: Finding Fresh Pulpo
My Sunday goes something like this:
10:00 AM Wake up
10:30 AM Wake up again. Fill a bowl with water. Dump in some dry ceci beans. Wipe the splashback from my eye.
11:00 AM Pull a stubborn spoon out of the disposal. Hiss back at the espresso machine.
12:00 PM Brush the crumbs out of my eyes and off my face. Brush my teeth.
1:00 PM Stroke the pages of A:16 Food and Wine as ponder: where do fresh octopi come from? I know they have mommies too, but Where can I get one?
1:30 PM Surf the net for venders of fresh octopi. Google top hits are unworthy of mention. Even San Francisco Fish Company is playing that frozen game. The burden of being a picky cook in SF.
1:50 PM Lay back down and contemplate riding to the mission to get coffee with Danny G regarding his new venture Sour Flour. Think about biking...bikes... bike shops...Mojo cafe...my underground dinner at Mojo Cafe...Divisadero Street... Pop up like a daisy in May!
1:55 PM Furiously call Ariana from Andrew's phone and convince her to drop her organic chemistry work and run across the street to buy be a fresh octopus from the Divisadero farmer's market! YEE-HAW!
1:58 PM Haggle with Ariana to haggle with the vender on the price of my wild Santa Crus Octopus.
2:10 PM Arrive at Mojo cafe as Ariana passes off a 3 lb cleaned octopus. Coil it in my back pack and ride off to the mission.
2:30-4:45 Have a 2 hr meeting at a cafe with an octopus in my backpack. Ride 3 miles with an octopus in my backpack. Try on expensive shoes with an octopus in my backpack. Table for two with an octopus in my backpack.
5:00 PM Tuck octopus lovingly into a bed of escarole. Close the refrigerator door. Start to prepare dinner.
For more rare ingredients, go to PurveySF.tumblr.com.