It's Flowing Like Mud Around Here

Sorry for the stagnant posting these past few weeks. Sometimes even with the best efforts and best intentions (paving the road to a place much hotter than SD), finding time to post something interesting is nearly impossible as life gets hectic. Doesn’t mean I’ve stopped eating (bwahahaha! like anyone can ever believe that). But hopefully I’ll be able to get back into the swing of things once June is done. In the meantime, here are a couple of tidbits.

About a couple of months ago, I had my first Banh Pate Chaud (I think that’s what they’re called) from Cali Baguette Express in Mira Mesa. I love just about anything with puff pastry so when the gal behind the counter told me she had just pulled them out of the oven, how could I resist? Woo boy, these were good! These were my first ones so I couldn’t say how they compare to other versions. The ones I’ve been getting are filled with pork pate. Although on a recent visit, they also had chicken filled ones, which were just as delicious as the pork filled ones. Here’s a shot of the pork version

CBE doesn’t always have them but on some days, when I stop by on my way to work to pick up my lunch (you can read about a couple of visits here and here), they are sitting there, just out of the oven, waiting for me. Hot, flaky and delicious. Mmmmm! And if you like the pate (chicken or pork), CBE also sells just the pate. You might want to call ahead for either the Banh Pate Chaud or pate loaf to make sure they have them. And if they don’t, I’m sure they’ll make them to order because that’s just the kind of service CBE provides.

Cali Baguette Express
9225 Mira Mesa Blvd, #106
San Diego, CA 92126
(858) 695-8888
Open 7 Days: 6:00 am – 9:00 pm

So is anyone sick of strawberries yet? No? Me neither. I don’t know how long strawberry season is but I sure hope it lasts just a little longer because I’m getting way spoiled of having fresh strawberries on waffles on the weekend.  The waffle is made from Krusteaz Waffle Mix. One of these days, I’ll try a batter from scratch. Is that before or after pigs fly out of my ass you ask?? Hopefully before cuz man, that would really hurt.

The fresh strawberries have also made their way into our morning smoothies. I’ve been buying a few baskets at a time and then freezing what I don’t eat almost every week. The best have been from the Farmer’s Market. I’ve also been freezing with blueberries and pineapple too. Two other fruits I love in my smoothie. Maybe with this squirrely hoarding habit, I’ll have frozen summer fruits to last me through the winter.

Hope everyone is having a good week. And only a few more weeks to Independence holiday weekend!!

9 Comments

  1. i haven’t tried that before, but a lee’s sandwich opened a few miles from my house, so i’ll have to go check it out there. it may not be the best, but it’s a lot better than the fake ones they serve at the pho place near me (iceberg lettuce and shredded carrots from a salad mix along with some weird mystery white dressing). yes i’m loving the strawberries too. i made my first strawberry shortcake a while back w/ my sister, and will be giving a shot at a pie soon enough. but i gota say that my favorite (summer) fruit is watermelon

    • Hey Sawyer! I can’t imagine having lettuce on a banh mi. The pickled (?) veggies and jalapeno give the sandwichs the umph that I love.

      Oh, watermelon is definitely my favorite summer fruit! The dogs love it too, ha!

  2. I know this is such a naive question – but can you tell me what you think pate tastes like? I’ve tried it on a few occasions but haven’t grown to like it (at all). Is the Vietnamese style pates better?

    Your waffle looks scrumptious! What Farmer’s Mkts do you go to for the berries?

    Good to see you blogging (again!).

    • Hi Faye! It’s not a naive question at all. I think most people associate pate with liver. That could be the kind you’ve tried. And if you don’t like liver, you probably won’t like that kind of pate. But a pate can also be made with ground meat, like the filling in banh pate chaud. CBE’s pork pate tastes similar to a dim sum pork pastry, no liver. So you might like that version. It’s like a form of meatloaf, I suppose.

      I almost always go to the Farmer’s Market in Poway (close to home). But sometimes I can find really nice berries at the Henry’s in Poway too.

  3. I LOVE eating the pate chaud. My family calls it pate choux. It’s sad, but I always associate it with funerals because that’s pretty much the only time I’d ever get to eat it. It’s a very popular vietnamese funeral wake food item along with the banh bao (white bun) that has a similar filling, but with a quail egg in the middle. Does the place have any other vietnamese goodies? I should check it out sometime soon since I live kind of close.

    • Hi kmylml! Congratulations on the new blog. I’m looking forward to reading your posts. I am still just a noob to Vietnamese food so didn’t realize that pate chaud (choux) is associated with funerals, kind of sad truly. I think different types of buns are very traditional in the Asian culture. My family always offered steamed buns to the ancestors during certain time of year.

      The Banh bao sounds good with the quail egg. I think I’ve seen white buns before but not sure if that’s what they are. Cali Baguette has other items, egg rolls (all the time), sweet stuff in banana leaves (I think), and a few other things I’ve seen. I have not a clue as to what they are. Maybe if you stop by, you can give a run down on some of the stuff for us.

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