As many of you know, I was on vacation in San Francisco for almost a week and a half.

My partner, “B”, lives in San Francisco and I live in New York. We see each other every couple of months and keep in touch with each other via the power of Greyskull…er, I mean, the miracle of modern technology.

Since this is a food blog that chronicles my fascination with the beauty and wonder of the world of food, there’s a higher than normal concentration of food-related photography as opposed to San Francisco street scenes this time around. Previous “SF snapshot” posts can be viewed here and here. As usual, clicking any of the photographs in the mosaic below will bring up a slideshow. Enjoy the pix.

PS. The cookbook pix are from Green Apple Books, 506 Clement Street at 6th Avenue, in the Richmond district. Anyone who reads and/or collects cookbooks should take note of the store. It’ll be well worth your time if you ever find yourself visiting the City.

Funny sign.

Market Street.

Strawberries.

Cookbooks.

Presidio Heights.

Salumi.

Key lime tart, whipped cream.

Squashes.

Pastelon (sweet plantains layered with ground beef, raisins, onion and peppers), served with Spanish rice, maduros, braised white beans and a side salad.

Food writing.

Interior.

Parada 22, a sweet little restaurant that serves Puerto Rican home food and is located in the Haight Ashbury neighborhood.

Marina.

Bay shrimp cocktail.

Mexican chocolate, from Rancho Gordo.

A plethora of tomatoes.

Cookbooks.

Strawberries.

Cookbooks.

Assorted nuts.

Greens.

Fiddlehead ferns and oyster mushrooms.

Oil and wares.

Raspberries.

Heirloom beans, at the Rancho Gordo store in the Ferry Building.

“Gold-nugget” mandarin oranges.

Sweet potato pancakes, warm butter pecan sauce.

Spaghetti with meat sauce.

Cookbooks.

Haas avocadoes. These were at a vendor at the Ferry Building farmers’ market.

Cookbooks.

General Tso’s chicken, fried rice.

Night scene in North Beach.

Warm chocolate cake, pistachio gelato.

Tomatoes.

Tomatoes.

Cheese.

Mural.

Potato hash.

Cookbooks.

Fort Mason.

“Donut” white peaches.

Eggs benedict with Creole hollandaise sauce, fried catfish, cream biscuit and cheddar cheese grits.

Pernil asado, served with Spanish rice, maduros, braised red beans and a side salad.

Cookbooks.