Baseball Tonight!--Playoffs--and AT&T Park Herb Garden

The Garden, at San Francisco Giants Stadium--with the best gourmet cooks in baseball!

So yummy--flatbread beyond words.

Hey, Cubs fans, please get  flatbread at the Garden at AT &T Park tonight, and hopefully, the next one or two nights, also.  Of course, you are there to break the 108 year World Series Winning drought, but you might as well have unbelievably delicious food while you're at it. And this is the most vegan park in baseball.

A fan is born (on the left.)

My daughter and I were there about 10 days ago. It was glorious! (Of course, I'm a lifelong S F Giants fans, so it had to be.)

 The most beautiful stadium in baseball with the best food--win or lose, Cubbies, you'll win with the Ghiradelli hot cocoa, anything from the menu at the Garden made with fresh herbs from right there, buttery caramel popcorn, the Gilroy Garlic fries (seagulls appreciate the leftovers), and even the vegan hot dogs are really great.

There, upper left, the baseball field.

S F Giants Celery Seeds!

Enjoy the lovely experience, and we Giants fan are pretty nice, too.

The Garden is located behind Center Field, with a net above it in case a hot shot hits a homerun, which is unlikely, since AT&T Park is pitcher friendly. Except for Barry Bonds. He hit plenty there.
Wonderful, healthy food. A truly marvelous family experience, a main reason I love baseball.
Enjoy, enjoy--munching that healthy hot dog (who dreamed of such a thing?), singing "Take Me Out to the Ballgame," and, my dear Cubs, win or lose you get to be in picturesque San Francisco.

Hydroponics! The park offers classes to local schools.

More info on the educational side of  this Garden/Restaurant.
The Garden http://sanfrancisco.giants.mlb.com/sf/ballpark/attractions/index.jsp?content=garden

Meatless Monday: Tia Melanie's Cheesy Mexican Omelet

Cheesy Mexican Omelot

This tastes so good, you don't even notice there is no meat. Living in southern California has advantages. Not just mountains, deserts, beaches and Disneyland, but authentic Mexican food. This is a very basic recipe for an omelet. I tweeked it a bit to fit our tastes here at home, but I think it is representative of SoCal cooking. Although it is not spicy, I must tell. I'm pretty much a gringo when it comes to that.



 Tia Melanie's Cheesy Mexican Omelet

Cheese starts melting.

Ingredients

5 eggs, well beaten          1/2 c. picante sauce, divided
12 tsb butter                      2 tsb milk
1/8 tsp salt & pepper        2 dashes (or 4 pinches) cumin
3 tbs fresh parsley
1 or 1 1/2 c shredded Mexican cheeses
(Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheeses)

It's fluffy.

Combine eggs, milk, 3 tbs picante sauce, salt, pepper, cumin; mix well. Melt butter in ten inch omelet pan. Heat until just hot enough to sizzle a drop of water. Pour in egg mixture all at once.

As mix starts to cook, gently lift edges of omelet with a fork and tilt pan to allow uncooked egg mix to run underneath cooked part. When mix is set and no longer runs, sprinkle cheese on the omelet, cover pan and remove from heat. Fold omelet in half and place on warm platter. Top with remaining picante sauce. Serves 3 or 4.

Fairly easy to make, and muy delicioso. Lots of good protein, too.