Get in Line

It’s been cold to the bone in Sausalito. This is what greeted me in the morning as I left the houseboat: an icy dock salted by an anonymous angel.

Then the fog dropped by uninvited, moved into the guestroom, and overstayed its welcome. It was that kind of week.

What to do? This morning we drove into San Francisco to Tartine Bakery and Café www.tartinebakery.com/ located in the Mission. They received the James Beard Award for Outstanding Pastry Chef and some say Tartine has the best bread in the United States. They certainly have their fans so get ready to stand in line.

And once you make it through those magic doors…..get ready to stand in line……

and once you have your food……get ready to stand in line.

Ahhhhhhhhhhhh the food. Pecorino and Almond Sandwich with sheep cheese, olive oil, lemon and sage:

Only you can decide whether it’s worth the insane, claustrophobic experience. If being jostled about with no good place to stand causes you to hyperventilate you probably should take a pass. On the other hand, if, like me, you think tres leches cake is a religious experience – Hey! — wait a second; I wasn’t saying you could cut in line.

I’m going to leave you now to return to my manuscript. But before I do, I should mention that my urge to visit Savannah has been growing ever stronger. After lunch in the Mission I drove over to Union Street and here’s what I saw:

Savannah’s historic district has a Charlton Street, too, it’s beautiful and I miss it. So, I’m taking this sign as my sign that it’s time to book that flight.

And don’t even get me started on airport security lines.