As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Given the whole pregnancy thing, I’ve been sourcing non-alcoholic alternatives to my usual alcoholic libations. Cocktails aren’t too hard to fake with mocktails, because while you may miss the satisfying bite of the gin or the underlying sweetness of rum, at least you can still make it a tasty drink with high-end mixers, homemade syrups, fresh herbs, and fruit, right?
So after the last Pregnant Pause post about food making me sick and now with this one being all about not drinking, you’re probably asking, “Um, isn’t this supposed to be a food blog?” It’s a fair point, but I think you’d much rather read stuff like this instead of cooings about the purple unicorniness of pregnancy and how gestating is like sitting on a cloud of cotton candy. (Because it’s not, and there are no unicorns, purple or otherwise.)