Every fall there’s this outdoor shopping center called the Marin Country Mart in the nearby town of Larkspur that has these HUGE pumpkins on display.
They aren’t for touching, or for sale, but smaller ones are.
Actually, they aren’t for sale either, so to speak. They’re on the honor payment system. You just take the pumpkin you want, and then leave your payment in a little box. The prices are based on pumpkin size and listed on a board.
That same place also hosts Off the Grid, which are these fancy traveling food trucks that are a thing here in the Bay Area (I’m sure I’ve mentioned it before).
I went last weekend for lunch with El Hub and my little brother. This time we all had Vietnamese fusion from the Little Green Cyclo truck.
Mine was fresh rice vermicelli with an egg on top, sweet potato tater tots and a coconut water to drink…
Kinda craving that again right now, can’t lie. 🙂
Quick hungry girl survey: how do you feel about shrimp? I’m always looking for a good recipe…
Hey since you’re from the Bay Area too, so you ever go to the Half Moon Bay Pumpkin festival? We go every year, it’s a lot of fun.
I love shrimps in salad: I mix shrimps, lettuce, diced tomatoes, diced onions and mayonnaise or Greek yoghourt to reduce calories and fat because you use a lot.. Add salt, pepper and hot sauce.
I eat it with crackers or tostadas and on top a slice of avocado.
I instagrammed those pumpkins on my walk to the ferry this morning! I live right there, it’s a great shopping center. I am super excited to go to off the grid more- we’re thinking of having them cater our wedding so I need to try all the options 🙂 what’s your favorite truck overall?
That is one big ass pumpkin! And it kind of looks like a butt, too 😉
Mmm…tots. My friend and I just went to Red Lobster for endless shrimp, every time we see that special advertised, we can’t resist it’s calling! Anyway, new this year they have a shrimp dish that comes drizzled with a sriacha aioli. It was spicy and delicious and I would order it again!
I always feel kind of bad for the huge pumpkins because they look like someone genetically mutated them. In this case, I’d be like “oh, Karen, look at that poor deformed pumpkin…” and while you were looking, I’d steal your tater tots. They look very yummy. 🙂
I can’t eat shrimp anymore (allergies) but when I could, I used to love the Fra Diavlo at Spago. It was more like a spicy scampi over vermicelli as I recall (no red sauce, which was good for me because I don’t care for that combo with seafood).
Karen,
I adore shrimp. but with http://www.gaalliance.org/newsroom/news.php?Cause-Of-EMS-Shrimp-Disease-Identified-107 shrimp getting more expensive and harder to get due to this disease, I try to only buy shrimp from responsible sources and not from Asia or the gulf. That doesn’t leave much!
When I do get some, I make scampi or a pasta dish. I also love shrimp diavolo which you can find just about anywhere online and adapt it to your taste. I also skewer and grill it with a simple lime and garlic marinade! The secret is agave syrup and a hint of smoked paprika!
Pumpkin on serious steroids! Love Little Green Cyclo! I’m always happy when that truck is an option at my local “Off The Grid”.
I really, really, really love shrimp, but since my Dear Husband is allergic to most seafood I only get to eat them if they’re on the menu when we dine out. Or if I’m visiting the Dear Daughter at school.
Whoa, that thing is massive! That food looks really good though. Like it’s making me hungry lol
LOVE SHRIMP! Here’s a quick dinner if you like pizza. THe other night we used a boboli pizza shell and topped it with shrimp, crumpled bacon, spinach, cheddar cheese, and mozzerle. THe bacon was leftover from breakfast and the spinach was leftover from a dinner. We got to use up the little bits and the combo was phenomenal. Oh, we also kind of forgot about it in the oven so it got way more golden brown than we normally let it – I think that added to the goodness. YUM.
Super quick and delicious way I like to prepare shrimp is to make pesto shrimp with simple noodles. I’ll thaw raw frozen shrimp (market pantry peeled, deveined, with tail on or off) and then toss them with a 1/3 jar of Bertolli pesto. Let that marinate in the fridge while I make noodles. Cook pasta, then mix in some olive oil, salt, pepper, minced garlic, and crushed red pepper to taste. Sautéed the shrimp real quick in a pan on medium hear until they are no longer translucent, and dinner is ready!! I sprinke on parmesan and it’s super yummy.