Fresh Caught Fish at McDuff’s South Lake Tahoe

Our new friend, Charles, caught some fresh Trout and Kokanee this morning. Apparently, you bring your fresh caught fish to McDuff’s and they cook it up for you! Soooo delicious!!

Crab Legs at Friday’s Station Harrah’s Lake Tahoe

Michael loves crab legs! We discovered the Alaskan King Crab Legs with drawn butter at Friday’s Station are - as you would expect - extraordinary!!!

Oysters at Isa with Laura

Outdoor seating has opened on Steiner St. Yay! I went to Isa with the lovely Laura Tilly! Among other things, we shared the oysters. They were fabulous!!!

Causwells' Mussels with Chili Sausage

Causwells on Chestnut Street in San Francisco's Marina District, a.k.a. Our 'Hood, is quickly becoming one of our favorite local restaurants. Everything we've tried on the menu is fantastic! Shown here are the PEI mussels with chili sausage in a saffron broth with cherry tomato. Oh yeah, Baby! Highly recommended. I'll be getting this again for sure.

Tuna Tartini

Today, my local grocer had fresh, sashimi grade tuna and ripe avocados. I took that as a sign to make this fresh and tasty appetizer. And I love these steel martini glasses. They're such a great little bowl for a tuna tartare.

How to Make It:

Miso Sauce: Whisk the following together.

• 1 tablespoon sesame oil

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon brown miso paste

• 1 tablespoon fresh lemon juice

• 1 teaspoon wasabi paste

• 1 teaspoon roasted sesame seeds

Then toss in diced tuna (about 1/2 cup) and let that marinade for an hour.

Avocado mixture: Mix together 1 ripe avocado, 2 tablespoons diced peeled/seeded cucumber, 1  teaspoon diced shallot, 1 teaspoon fresh finely chopped cilantro, juice from 1/2 lime.

The avocado mixture will serve as the bottom layer. Spoon over the tuna mixture. Drizzle more of the miso sauce over the top. Sprinkle with toasted sesame seeds.