Hi there! Pickle Deli Square is a collection of my experiences living, eating, and traveling the world. Currently an expat based in Valencia, on the Mediterranean coast of Spain.
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The first day of quarantine, with the “Western” meal option being given to me by default.
What it’s like to enter a quarantine hotel, and learning how to use “the bucket” when going to the bathroom.
Taking almost 5 hours from landing to getting to the hotel, the arrivals process in pandemic-era Shanghai-Pudong merits a post all on its own.
A 15 hour 55 minute journey during COVID times from San Francisco to Shanghai, with a stop in Seoul-Incheon for crew change.
From an open trunk in the Mira Mesa High School parking lot, comes the comforting national dish of Malaysia.
A simple recipe from Bon Appetit’s “basically” series results in some pretty stunning results.
Dining in luxury with more leftover lobster from our haul of California spiny lobsters.
From making the New England-style buns from scratch to assembling the California lobster salad.
Learning how to break apart the lobster and clean it. Plus, a sampling of different preparation methods: steaming, boiling, and roasting.
Looking back at some cooking experiments in June, with the fresh squid from Haworth Fish.
For dependably excellent tapas of quality ingredients simply prepared, the no-reservations Bar Ricardo is one of Valencia’s essential restaurants. ***Update: during the COVID-19 pandemic, in order to control gatherings and indoor occupancy, Bar Ricardo is temporarily accepting reservations for the first time in their 70 year history! See post for contact information.***
Fresh, well-priced Japanese food.
