Mission Mission

Two beautiful photos of San Francisco. The first is by Diana Kathleen Bradbury; the second is by Capp Street Crap.

Recipe:

1 leftover half tub of El Metate guacamole
1 leftover half tub of Mission Chinese Food vinegar peanuts

You take the leftover half tub of Mission Chinese vinegar peanuts and dump it in the leftover half tub of El Metate guacamole. Voila!

It’s damn good.

Local renter David Enos experienced an utter bummer the other day:

Someone pooped through our front gate somehow, starting mid-way up, I guess it must have been accomplished with butt resting against the bars in a standing position.  How do you clean this up? We don’t have access to a hose, so I started by throwing a bucket of hot water on it from a few feet away.  A fine mist of water and feces hung in the air.  I went back out with some powdered Ajax and sprinkled it on the remaining mess.  The wind picked up and my throat burned with inhaled bleach.

Pretty awful, but… read on for the secondary problem.

5+ years ago was the first time we heard about this project. Today it opened!

[via SF Department of Public Works on Twitter]

Wow, that’s a cool hat.

[via Gareth]

Just look out for those Black Hawks.

[via 2cute2puke]

I’m not totally sure it was actually a good idea, but it was fun. Here’s info:

Herbsaint first appeared in 1934.[1] It was the creation of J. Marion Legendre and Reginald Parker of New Orleans, who learned how to make absinthe while in France during World War I.[1] It first went on sale following the repeal of Prohibition, and was unique in its category as an absinthe substitute, as opposed to a pastis.[1] Herbsaint was originally produced under the name “Legendre Absinthe”, although it never contained Grande Wormwood (Artemisia absinthium). The Federal Alcohol Control Administration soon objected to Legendre’s use of the word “absinthe”,[2] so the name was changed to “Legendre Herbsaint”. The Sazerac Company bought J.M. Legendre & Co. in June 1949. Herbsaint was bottled at 120 proof and 100 proof for many years, but the recipe was modified in the mid-1950s, when Herbsaint began being bottled at 100 proof and 90 proof. By the early 1970s the 100 proof variation was discontinued, and the 90 proof version remains the predominant Herbsaint available today. In December 2009, the Sazerac Company reintroduced J.M. Legendre’s original 100 proof recipe as Herbsaint Original.[3]

The name Herbsaint originates from “Herbe Sainte” (Sacred Herb), the French/Creole term for Artemisia absinthium and except for the letter r is an anagram of absinthe. [link]

Omg I love anagrams.

Former Mission Mission contributor/designer/guru David Cole is taking the foodie scene to the next level:

Hmmmmm this Twitter bot I made tonight isn't good enough to launch, but if you need a script to generate fancy restaurant menus, I got you.

— David Cole (@irondavy) June 29, 2014

Wait for it…..

Preserved white chocolate lasagna Bacon "gazpacho", Spring tofu, poached vadouvan Acorn "gelée", treasure of chive nage Banana

— David Cole (@irondavy) June 29, 2014

Yummmmmmmmmmm.

Puffed anchovy "pie", line-caught quail egg jam Goat "flan" Inverted maitake mushroom tagliatelle, bay cherry, crystallized bergamot

— David Cole (@irondavy) June 29, 2014

Mmmmmmmmmmmhmmmmmmmmmmmmmmmmmm!

Great work, David!

Here’s more info, not that it should matter:

BURGER BOOGALOO AFTERPARTY!
STARRING RONNIE SPECTOR!
Featuring M.C. Peaches Christ & DJ Carnita
And Special Guests!
Milk N’ Cookies, NOBUNNY, Sloths, Harold Ray
Sat, July 5, 2014
Doors: 9:00 pm
Brick & Mortar Music Hall
San Francisco, CA

RSVP and invite your friends! Get tickets here while you still can.

P.S. She’s also playing in Oakland at Burger Boogaloo in Mosswood Park — along with Reigning Sound, the Phantom Surfers, Shannon and the Clams, Nobunny, the Bananas, and more. Burger Boogaloo is super fun: