Good Stuff I’ve Been Eating in San Diego

Have been back in San Diego for the Passover and a recharge following the epic trip to Italy and Slovenia (“Italy: Day 4″ on deck for tomorrow). Heading back to NYC soon for some tastings but in the meantime, I’ve been indulging in some southern Californian classics as I rest up and get my tan on. Hey, you know, “Freedom’s just another word for nothin’ left to lose/Nothin’ don’t mean nothin’ hon’ if it ain’t free.”

Had a bowl of cioppino at my favorite local fish shack, El Pescador: most food historians agree that cioppino originated in San Francisco, a local catch-of-the-day tomato-based soup probably inspired by Ligurian ciuppin (I can’t find an etymology for ciuppin but my philological intuition points me to the Latin supo supare, meaning to toss or to throw, possibly “to toss everything into the pot”?).

Also had a smoked albacore salad. Man, that stuff is good.

And how could my La Jollan sojourn be complete without a guacamole-bacon omelet with homemade salsa from Harry’s Coffee Shop, the old-school lunch counter stand-by since 1960 (virtually unchanged).

In other news…

On Friday, I caught up with my friend Marco Barat, a super-talented wine professional and local youth soccer coach, who celebrated his namesake saint’s day at the somewhat-over-the-top So-Cal-glam restaurant Pasquale in downtown La Jolla. I really dug his Lion of Venice t-shirt (above). April 25 is also Italian Liberation Day.

The cover band at Pasquale’s did a pretty smokin’ Janis-inspired version of “Me and Bobby McGee.”

ME & BOBBY MCGEE

- words and music by Kris Kristofferson
- first popularized by Roger Miller in 1969 (#12 Country hit)
- lyrics as recorded by Janis Joplin on the 1971 album “Pearl”
(Columbia VCK-30322)

Busted flat in Baton Rouge, waitin’ for a train
And I’s feelin’ near as faded as my jeans
Bobby thumbed a diesel down just before it rained
It rode us all the way into New Orleans
I pulled my harpoon out of my dirty red bandana
I’s playin’ soft while Bobby sang the blues, yeah
Windshield wipers slappin’ time, I’s holdin’ Bobby’s hand in mine
We sang every song that driver knew, yeah

Freedom’s just another word for nothin’ left to lose
Nothin’ don’t mean nothin’ hon’ if it ain’t free, no no
And feelin’ good was easy, Lord, when he sang the blues
You know, feelin’ good was good enough for me
Good enough for me and my Bobby McGee

From the Kentucky coal mine to the California sun
There Bobby shared the secrets of my soul
Through all kinds of weather, through everything we done
Yeah, Bobby baby kept me from the cold
One day up near Salinas, Lord, I let him slip away
He’s lookin’ for that home and I hope he finds it
But I’d trade all o’ my tomorrows for one single yesterday
To be holdin’ Bobby’s body next to mine

Freedom’s just another word for nothin’ left to lose
Nothin’, that’s all that Bobby left me, yeah
But if feelin’ good was easy, Lord, when he sang the blues
Hey, feelin’ good was good enough for me, mm-hmm
Good enough for me and my Bobby McGee

La-da-da La-da-da-da La-da-da da-da da-da
La-da-da da-la-da la-da, Bobby McGee, yeah
La-da-la-da-la-da La-da-la-da-da
La-da-la-da-la-la, Bobby McGee, yeah
La-da-da La-da-da La da-da La da-da
La-da-da La da-da La da-da
Hey, my Bobby, Lord, my Bobby McGee, yeah
Lo-da-lo da-la-lo-da-la
Lo-da-la-lo da-la-lo la-la-lo la-la-lo la-la
Hey, my Bobby, Lord, my Bobby McGee, yeah

2 Responses to Good Stuff I’ve Been Eating in San Diego

  1. Brooklynguy says:

    that fish shack sounds like a must next time we’re in town. thanks for the tip

  2. Mitì says:

    Ossignur, realizzo ora che grazie al ciuppin ho incontrato il curatore di uno dei libri che amo di più della mia biblioteca culinaria, la Cucina Teorico-pratica del Cavalcanti. Un abbraccio, carissimo!

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