Per reader Erin’s rec, Kendrick and I headed over to The Cottage on Saturday morning…and then came back for Round Two on Sunday. The big winner of the weekend: Kendrick’s Mashed Potato Omelette (pictured above right): eggs scrambled with Yukon Gold potatoes, cheddar cheese, scallions, and applewood smoked bacon (topped with sour cream, of course). Meet my new go-to brunch dish.
Saturday afternoon, everyone headed up Camino Del Mar to The Brigantine for happy hour for fish tacos (I went for carne asada) and cucumber coolers.
CUCUMBER COOLER
In a pint glass filled with ice, mix together 1 1/2-2 oz Hendrick’s gin, a few squeezes of fresh lime juice, a little simple syrup, soda water, and fresh cucumber slices. These things taste like delicious water, so proceed with caution.
