Tuesday, November 24, 2009

Flip Happy

It took me two years to get to Flip Happy. I've lived near the crepe trailer for that long before I finally stopped by one Saturday morning.

The long line snaked back in between the parked cars, and I considered going back another time, but I decided to stick it out.

Decisions, decisions

The friendly Flip Happy cash register informs you of what's to come.

I had the Tarragon Mushroom crepe, stuffed with fresh mushrooms, spinach, tomatoes and chevre. The slightly eggy crepe was tender and held up well against the fillings. I was really amused that almost everyone eating crepes on the picnic benches picked them up and ate them like burritos. Thinking when in Rome (h/t Ron Burgundy), I followed suit.

Tarragon Mushroom and Spinach Feta crepes

The man had the Spinach and Feta crepe, and reported it to be delicious.

Probably against our better judgment after eating filling savory crepes, we decided to split a dessert crepe. The Lemon Curd crepe was sweet and tart and dressed with freshly cooked blueberries. Very tasty.

Lemony blueberry-y goodness

I've since been back 3 or so more times. They keep funny hours, so check their website before heading over.

Flip Happy Crepes
400 Josephine Street
Austin, TX 78704

Monday, November 16, 2009


I love a food trailer. Give me good food, served on the street, and I'm happy. I'd heard rumblings about Sushi-A-Go-Go, a sushi trailer in the parking lot of a gas station. Looking at their online menu, I saw there were a lot of veggie choices. Sounded promising.

After a little wait, I had 4 rolls and an order of inari to share with the man. We got (clockwise from top left) a natto roll, a kanpyo roll, 3 pieces of inari, an avocado mango roll, and a vegetable roll.

Sushi, with extra packaging

The food was all OK. Not bad, but nothing special. The inari, which is always a favorite, had a tasty skin, but the rice was a less sticky than I'm used to in sushi. It didn't hold together well. I was excited to have the kanpyo, though, as it seems to be rare in Austin. The sweet gourd shavings are slightly crunchy, a little sweet, and totally delicious.

The veggie roll was beautiful in its bright green soy paper, but pretty mildly flavored. The mango avocado roll had nice avocado, but the mango was less than ripe.

The natto, well . . . it was my first time having natto. We'll just leave it at that.

One major turn-off was all the packaging. All the soy sauce, pickled ginger, even the wasabi, was individually packaged in little packets. And all the packets were packed into a little 2-ounce sauce cup. Kind of a waste of materials for condiments of lesser quality than you'd get smooshed up against your sushi at other places.

Would I go back? Maybe, but they've moved since I was there last, and they're awfully close to Banzai. While not fancy food, Banzai has some excellent veggie sushi, for similar prices to Sushi-A-Go-Go, and the food is a little better.

Monday, November 2, 2009

Green Corn Project Fundraiser

Last weekend, I had the great pleasure of attending the Green Corn Project fundraiser at Boggy Creek Farm.

The man's brother was in town, and we thought it was a great way to let him try some of Austin's food and check out the urban farm. We arrived just after the event began, right around noon. The crowd was trickling in, and it filled out over the course of the afternoon.

At $35, it was a bargain. Some of Austin's best restaurants were represented, bringing samples of their delicious food for tasting, while a silent auction raised even more money.

For me, some of the standouts were:

Parkside's pumpkin soup with coriander. So good, I went back for seconds.

Aquarelle's corainder-carrot salad: really spicy, crunchy and sweet.

Olivia's spicy deviled egg and spicy maple sweet potato. The sweet potato was just OK, kind of mildly flavored, but the egg was perfect - spicy, creamy and perfectly tender.

After gorging ourselves on more veggies and chocolate, and buying some sweet potatoes and green beans at the farm stand, we headed to the back of the house to catch a cooking demo.

Jam of Thai Fresh showed us how to make a Thai egg custard inside a kabocha squash. I've been buying kabocha the last few weeks, and just roasting them, so I'm glad to have an interesting new recipe to try. (If you want to try it, check out the recipe on Jam's blog.)

Jam, scooping a squash

The custard was delicious - delicately sweet and flavored with pandan leaves. The squash was tender, but not mushy. It was light, and really nice after all the food we'd just shoved into our faces.

Thai egg custard made with coconut milk, cooked into a kabocha.

A visit to Boggy Creek wouldn't be complete without visiting the chickens, so we popped over to check them out. They have the most gorgeous chickens, with lots of variety in size, color and seriousness of strut. Check out this character:

A beauty of a chicken