What are we going to do with it? Well, I know what I did with it. Watch below then continue down to the story part.
On another subject. Ever since I quit using facebook I've found I have extra time to cook more at home. Also, some people are just finding out, like my mom. She emailed me a link directing to facebook, so she face timed me and I told her I shut down my personal and business facebook accounts. She doesn't quite understand why, and to be fair, I didn't explain much about why I quit using the mentioned above social media platforms. Also, because I've been intermittent fasting for the last month and a half, I've gotten the chance to let my mind flow and figure out a hearty lunch because I only eat from 6AM- 3PM. I accomplish this with leftovers and anything else we have available like beans, rice, veggies, you know, the basics. Last week I made a curry out of a roasted veggies and chicken dinner served on top of baked stuffed bell peppers that Jo prepared the night before but I didn't get to eat. I made the curry with rice for Jo, and the one pictured below for me. How did I feel afterwards? Like a champ!
All I did to put together this dish was to add veggie broth to the roasted ingredients, curry spices, diced onions. Lastly, I added chunky peanut butter that Jo buys at Trader Joe's, let it reduce and listo! A mi me supo a toda madre.
This is how I experiment before I bring dishes to Cueva Bar Café. I know, these are nothing like tapas, small plates, or pintxos, yet, they were tasty, and served the purpose of satisfying my huge and much-needed calorie intake to be ready for our guests inside the University Heights only Cave, La Cueva where people can have an overall nourishing experience. These food pictured here is not what we offer at Cueva Bar. This is the behind the scenes take into elements that feed into what happens at Cueva Bar in a culinary side of things. I am opening my culinary experiences at home to you, the reader.
About the author:
I chef Oz write these blogs. I am a home cook gone pro when my wife Jo and I decided to open Cueva Bar Cafe in San Diego California. I am passionate about offering a space where people gather for a good time, and to enjoy mindfully prepared tapas, made with love and passion by our culinary team. I'm all about inclusive peace, love, mutual respect, unity, kindness, and compassion under the sun with liberty and justice for all.
Let tapas bring us together!
Cueva Bar Café is my approach to the concept of Tapas with an essence of Mexican cuisine, known for continuous reinvention and embracing evolution, where food is prepared in a cosy, relaxed and inclusive atmosphere.
Letting the inspiration flow and keeping balance in mind, I marry Mexico’s ingredients and flavours with elements from around the U.S and the world using local - organic produce and vendors as much as possible to create both delicious and healthy dishes that have little to zero impact on our environment.
Cueva Bar in San Diego California offers a tapas and small plates inspired menu with plenty of omnivores, gluten-free, vegetarian and vegan options.
Every day happy hour is from Tuesday to Saturday from 4 pm to 6 pm.
Happy hour offerings are $2 off all food on the menu and $3 off all drinks by the glass.
Late-night Spanish style happy hour on Friday and Saturday from 9pm to 11pm where we treat you to a tapa or pintxo with each drink you order.
Monthly Wine Tasting. Happens every first Saturday of every month from 3pm-4pm.