Blissed out in Paso

Just finished a delicious dinner of soppressatta and cheese sandwhiches, Israeli olives, fresh-baked pear galette with champage and artisan chocolates. I’m almost too blissed-out to blog.

I’ll just have to let the Iphone photos tell the story.

^ In the morning, we say goodbye to the good old Super 8. Plain, clean, cheap — we’d stay there again.

^ First stop: a cool browse at the Indo-China Market, a small and beautifully curated shop full of ingredients from all over the world. Val got sardines, eels, Israeli olives, zatar, sumac and crazy expanding shrimp crackers (you deep fry them).

^ Rice

^ Coconut Sport Balls

^ Dutch sugar astartes

^ Then into Santa Barbra for a lunch sandwich from Our Daily Bread. The sandwich was good, but unremarkable, but the fresh pear galette was great.

^ Two doors down at C’est Cheese, a great cheese shop — we taste and select a California blue and a killer French cheese: Tomme de Crayuese. Also here: perfect soppessatta.

^ Up next Chocolate Maya. A nice little chocolatier in SB, specializing in their own beautiful and unique truffles — think thyme and lime genache and chili pepper bonbons. We pick up a dozen and take off for our scenic hill drive up the 154.

^ Later a stop at Pismo Beach.

^ Then to our super cool Paso Robles digs at the Adelaide Inn. More about this great place in an upcoming post.

^ A nice dinner of the day’s ingredients. Not pictured: champage and chocolate — a burgundy-filled chocolate shaped like a wine cork. xxooo!