We danced all last night to popular ’80s music performed live by Tainted Love. The music brought back a lot of good memories and it was just plain fun. This morning, we woke up to the sound of rain drizzling outside and I was really excited. I am not normally a huge fan of cold, wet weather but I had been craving it. Fall represents luscious pumpkin desserts, savory butternut squash dishes, hot specialty drinks, and sexy boots. Okay, well in San Francisco, we always wear boots, but it just feels refreshing to wear boots in October. Today was the perfect day to make the pumpkin spice latte I have been craving since the begining of the month. I contemplated going to the Farmer’s Market, since I didn’t know how many vendors would still be there due to the rain and I still had a fridge full of vegetables from last week. (I really overbought at the market last Sunday.) Though, I really needed a butternut squash to make soup and was running low on fruits. We have been eating a lot more fruits for breakfast, since forgoeing processed cereals for the October: Unprocessed challenge. I really couldn’t fathom getting fruit from the supermarket- fruit from Safeway just evokes distasteful emotions, especially since I have been shopping at the FM for six months consecutively. It is just so hard to go back to conventional produce once experiencing the diversity and deliciousness of the FM. So I put on my rainboots, grabbed two reusuable shopping bags, my Canon S90 and headed to the Fort Mason Farmer’s Market. The Nike Women’s Marathon had just ended and the streets were open to cars again. There were a good amount of dedicated FM shoppers getting their weekly groceries. Oddly, I really enjoyed the space and quietness. Though, it was cold, really cold. Despite the quietness, cold and missing vendors, I still managed to fill up my bags with persimmons, Asian apples, carrots, unique lemons, pomegranates, squashes, and peppers.
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