Sheryl Crow, Soak up the Sun
Like any local living in a travelers’ destination, when San Diego was our home we generally avoided the usual things tourists do. Sea World, the zoo, side trips to Tijuana, and shopping in Old Town were saved for friends and family. This time around, we decided to see those places with out-of-town eyes.
The San Diego Padres are knocking it out of Petco Park this year. Fernando Tatis Jr. and Manny Machado are must-see athletes attracting fans to a new way of playing baseball. Unfortunately, this time their bats were silent, the defense limp, and the Padres lost 7-1. Oh well, in baseball, as in life, there’s always tomorrow.
For us, tomorrow meant a San Diego Bay harbor cruise. Although we could see the harbor from our house when we lived in Mission Hills, we seldom cruised the bay. The details of life—working, cooking, gardening—got in the way of exploring. Taking a harbor tour along the North and South Bay opened up a San Diego we hadn’t experienced. We passed barking sea lions, Shelter Island, the Star of India, the nuclear submarine base, and an incredible number of huge naval destroyers, before we glided back into port.
We also squeezed in a day at the races, “where the surf meets the turf at Del Mar,” walked along Pacific Beach every morning, spent quality time with our friend Bob, cooked a little, picked up tacos at Rubios, sat outside beneath the glorious San Diego sunsets, met some boyfriends, listened to beautiful young women plan their future, danced in the kitchen with Rusty the dog, and ate a glorious pot roast that Karen made. We have loved being a part of this family for years.
Our kind neighbors kept an eye on things while we were gone and watered the pots and wildflowers, so when we returned, we were able to jump right back in. So it’s our world and we love it, a bit of baseball, phone visits with dear ones, and frequent new baby updates—isn’t life grand!
Karen’s pot roast (source Instagram: FoodsofNYC)
4 lb Chuck roast
- 3/4 c soy sauce
- 2/3 c brown sugar
- 1/4 c ketchup
- 2 tsp mustard
- 3 cloves garlic chopped
- Spices (garlic powder, onion powder, turmeric, paprika, pepper)
- 2/3-1 c water or stock
- Vegetables of your choice
Mix together sauce ingredients
Place veggies of choice to cover bottom of roast or Pyrex pan. Sear both sides of roast (optional) and then place on top vegetables
Pour sauce all over roast and vegetables. Cover well and cook in oven for 3-3.5 hours at 350°. You’ll know it’s ready when it pulls apart easily.
When done take it out of the oven and flip roast so that the other side has a chance to absorb the juices while it cools. Let rest 15-20 minutes. Slice against the grain.