Year of the Eight

“Overnight Star” by Flosstradamus

I had to recognize the Beijing Olympics and Michael Phelps (the song suggestion). The song is not to say that Phelps has become an overnight star; he has been one for a while. If anything, he has solidified his place in history now because of these Games. MP (as his sisters call him) sometimes listens to the original version of this song by Twista called “Overnight Celebrity” on his iPod before a swim (or so says Bob Costas) to pump himself up for the competition. But I really, really heart this remix by the two-man duo out of Chicago, Josh Young (aka J2K) and Curt Cameruci (aka Autobot), better known as Flosstradamus. The music they spin behind the rap has this positive vibe to it that makes me smile and nod my head. Kind of how I felt while watching this year’s Olympics.

The final weekend of the Games, Mzzz. Faboo (from A Midsummer Weeknight’s Dream) invited me to join her in San Francisco for a classic “faboo” experience that included a little bit of this (Radiohead at Golden Gate Park) and a little bit of that (a day at the Ferry Plaza Farmer’s Market), a pinch of this (dinner at Foreign Cinema) and a dash of that (apre-dinner activities at the Revolution Café and the Make-Out Room). My short NorCal weekender turned into a sort of Olympian feat in and of itself...in the sporting events of little sleep and alotta stamina.

Friday Night Itinerary

Catch short flight to SF; cab to hotel; check in; unsuccessfully try to flag down taxi while walking streets of SF because cab line was hopelessly long; give up and walk into another hotel; ask concierge for easiest route to GG Park; head below ground and hop MUNI to GG Park; break down six blocks from Park and set out on foot to finish journey; arrive at GG Park and get completely lost in woods; have guardian angel appear (Nezz, Hawaiian Filipino Spanish clothing designer for the likes of Sean John and Ralph Lauren) with his entourage; allow him to be escort through woods and to concert; arrive right as Radiohead starts; join Mzzz. Faboo at Visa Signature Lounge for drinks and better view of stage; head to Irish bar after show; vehemently deny possibility of doing Irish car bomb; give in and do Irish car bomb; hop in unmarked cab with Iver Collins (Irish cutie actually from Ireland with accent, wispy brown hair, and flushed, rosy skin to boot); head to Mission; get back to hotel at one point; fall fast asleep.

Saturday Play-By-Play

Wake up fairly leisurely; nurse blisters on feet from night before; shower, head to Ferry Plaza Farmers Market; sample everything (succulent, sweet fruits, rich honeys, dark chocolates, pure, green olive oils, savory headcheese, freshly shucked oysters, etc.); break fast with SF Fish Company crab breakfast burrito and Mistral French café lamb stew; wash down with Pellegrino; take TONS of food pics; stop at Wine Merchant; enjoy four-varietal wine flight; buy Montepulciano, boucheret, and Acme bread for afternoon siesta; head back to hotel; siesta with wine and cheese.

Saturday Night Gameplan

Cab to Laszlo’s for pre-din cocktails (Santa Ynez Valley Pinot Noir, Central Coast Cabernet); dine at Foreign Cinema (four kinds of oysters, tuna crudo, sole niçoise, roasted quail, fig galette, ganache tart, with Pouilly-Fuissé Chardonnay, Scherrer Zinfandel, Alexander Valley); pitstop at The Revolution Café (amazing candied ginger latte); dance at Make-Out Room (Hoegaarden).

Sunday

Catch early flight back to LA; sleep on plane; dream about ginger lattes.

Ginger Latte

1 1/4 cups 2% milk
2 tablespoons ginger-flavored syrup (recipe below)
1 (1.5 fluid ounce) jigger brewed espresso

Steam milk to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure flavored syrup into large coffee mug. Brew espresso, add to mug. Pour steamed milk into mug, using spoon to hold back the foam. Spoon foam over top.

Ginger-Flavored Syrup

fresh ginger (2 1/2 to 3 inches long); 2 cups sugar; 1 cup water

Peel fresh ginger and chop into approximately ½-inch pieces. Cut pieces into thin strips. Pour water and sugar into small saucepan. Add cut up ginger pieces to saucepan. Heat mixture until it comes to gentle boil over medium heat. Lower heat and simmer ginger mixture for approximately 2 to 3 minutes until all sugar dissolves. Make sure to stir mixture gently during this time as it thickens. Remove ginger syrup from heat and take out pieces of ginger from syrup. Discard ginger pieces or refrigerate them for later use in cooking. Allow ginger syrup to cool slightly, then strain in it into a storage container with a lid that closes securely.