I remembered to take pictures of sailing last Saturday at the Cal Sailing Club. It was my second sailing lesson and it went great! I hope that I’ll get a few more chances to go before I have to leave California. I already know that we probably won’t have a chance to go this weekend and then the next weekend, we were invited (last minute) to a wedding! I learned a lot this lesson because I got a chance to sail. Our instructor this time, Pierro, was a really detailed teacher. So far I know how to set the boat into the water from a raised dock, tie the boat to dock, rig the sails to be ready to sail, use the tiller (toward the boom = toward the wind, away from the boom = away from the wind), and tacking (changing directions when sailing into the wind). I just hope I can remember all the info the next time I go. I’m bad at sailing at the right angle to the wind (30 is best) but it wasn’t bad for my first time. I didn’t capsize or get seasick!
The boat I’m learning is the one with the purple sail in the picture above. It’s a 15-foot Laser Performance Bahia and can fit four people (instructor + 3 students).
Cal Sailing Club also has windsurfing lessons included in membership. You can also borrow wet suits, wet weather gear and PFDs (personal floatation devices).
After sailing, it’s lunchtime so it’s a nice reward to go find something yummy to eat. We ended up in south Berkeley this time where there are lots of cheap eats for college students. I really wanted kimbap for some reason so we stopped at Kimchi Garden for some. Brian was going to go for other stuff somewhere else but when we saw how big the order was, we ended up just having this and bubble tea. This whole order was less than $6!! The restaurant apparently has really bad reviews but my order came out really fast and tasted good so I’ll say it’s safe to order kim bap at least. It even came with kimchi and spicy fish cake.
Bubble tea was from Sweet Heart Cafe on the same block. I got the red bean milk coffee with tapioca, which was not bad. The coffee was strong and the red beans on the bottom were tasty. Brian’s vanilla milk green tea with tapioca was watery with a strong green tea flavor.
We then went to the area where Berkeley Labs is located, which has awesome views high up. The platform is right outside the Lawrence Hall of Science. You can see far from this view point. We can even see Berkeley Marina where we were sailing.
That night I didn’t feel like cooking so we ate out with Amanda’s family plus Kim who was visiting (Cornell friend). We ate at Shanghai Dumplings in Cupertino and had siu long bao a.k.a. soup dumplings (regular and crab), chow mien, rice cakes, and pork sticky rice in a hollowed out bamboo stem.
They were pretty tasty but the ones from Joe’s Shanghai in NYC were richer/fattier. The noodles at Joe’s Shanghai were also better but the food here was good. They even have a dumpling station where you can watch them make the dumplings.
On Sunday, Amanda’s Dad threw a World Cup Finals party. They had cooked up some salmon, chicken and kielbasa while everyone else brought a dish (there was so much food). Since I was unsatisfied with the dan tat from the cooking lesson, I made my own. I knew I had to make a lot and didn’t want to spend too much time on them so I cheated and used store bought refrigerated pie crusts (the rolled ones). For the filling I followed this recipe but added 3 Tbsp of sugar to the filling because it wasn’t sweet enough when paired with the salty pie crust. The crust in the recipe is supposedly very sweet. Make sure you strain the filling or you’ll end up with white spots from the egg white protein. I didn’t have a strainer so my first two batches had spots. This filling recipe makes around 48 egg tarts IF you use a regular sized empty can as a cookie cutter and re-roll pie crust scraps. I used up two packages of crusts (4 pieces total).
Bake at 375 F for about 15-17 minutes, depending on your oven. They should be done soon after they puff up. Stick a wooden skewer in them to test if the filling is set. You don’t want to overcook these because you’ll get tough eggs. I found that the ones that didn’t puff didn’t come out as nice (the egg had leaked below the crust due to overfilling or shaking the pan when putting it into the oven). Egg leakage meant soggy dark bottoms due to excess moisture and sugar. They were still edible but not very presentable.
Even though the crust wasn’t authentic, they were a hit at the party! They were easy to make so I’m going to make more soon.