Uptown Footbridge Loop (and Salad at the Ready)

(If you're only interested in the Salad part: skip to the bottom.)

Today my friend Angie and I decided to discover the footbridges of uptown. I can't believe I've lived in San Diego for over 10 years and didn't know about the suspension bridge in Banker's Hill or the old wooden bridge off Quince. But, I had just as much fun admiring the beauty of the bridges as I did the houses in the area! Whew. People have some money around here! What do they do, I wonder? And how can I make that much? I never crave richness... until I see the old, romantic, huge homes with balconies and spiral stairs and fountains and reading rooms and plazas and patios. What's it like to have a courtyard in your home??  But I digress.

This route may not be a trail-- like I've been wanting to do once a month-- (though I do have an all day hike scheduled for next week!), but it will take you through some scenic areas of San Diego. It has a little bit of everything: canyons with fragrant eucalyptus trees, craftsman homes, rose gardens, museums...odd metal lawn sculptures (I finally saw them, Anne--thanks for the pics!)

Here is the route (about 6 miles):

Bridge #1: Start at the Vermont Street Bridge: it's a 416' footbridge that connects University Heights to Hillcrest over the 163. Make your way down University to Park and head south toward Balboa Park on the east side of the road.

Bridge #2 (not pictured): Near the rose gardens above the Florida Canyon switchbacks is a small footbridge that crosses Park toward the large fountain in Balboa Park. Run west past Balboa Park's museums, botanical garden, theaters and ponds (I like running under all the arches for shade) toward the Laurel Street bridge. (There is another footbridge if you go past the zoo and Theodore Roosevelt Jr. High, but we skipped that one.)

Bridge #3 (not pictured): Not sure if this bridge counts as a "footbridge" since cars are allowed on it, but it's my second favorite bridge in San Diego for it's architectural beauty and views of both the city and sea. Continue west across the Laurel St (out of Balboa Park) and cross 6th Ave toward Bridge #4.

                                                     Bridge #4: 

After crossing 6th, continue west to 4th and take a right. Keep an eye out for the Quince Street bridge on your left. You'll go down a few stairs to the oldest and woodiest bridge in San Diego (built in 1905!). It spans Maple Canyon.  Continue toward 2nd Ave and hang a right.

Bridge #5: Continue down 2nd Ave toward Spruce, where you will turn left and find my new favoritist bridge and funist bridge to cross in San Diego: the Spruce Street suspension bridge! Do not run across if you value your life.... This bridge spans Kate Sessions Canyon (AKA Arroyo Canyon). After the bridge, hang a right and then wind your way through this suuuuper cute neighborhood with dreamy homes-- all small streets dead end, so just follow them around until you get to First. Continue up First toward Robinson.

Bridge #6: Turn right onto onto Robinson. Enjoy the short foot/car bridge that goes over the 163. Continue onto University toward Vermont St. At Vermont take a left... and you, my friend, are back at the Vermont Street bridge.

SALAD AT THE READY:

After a good run I like to try to continue my healthy streak with a salad. But, sometimes (no, all the time) salads are annoying to make. However, I recently discovered the trick to always having a delicious salad ready to go-- using a simple appliance that (I find) most people don't take advantage of: the freezer.  

First, let's analyze what makes a salad delicious: For me, it's the things I can pick at... toppings and nuts and dried berries and cheeses. But a lot of these things, especially the cheeses, go bad after a few days or weeks. Even nuts go rancid because of the oil in them. And, it gets expensive always having to buy these toppings whenever I want to be healthy. So here's how I can always have a "picky" salad whenever I want.

1. Pre-crumbled cheeses: Look for them every time you're in the grocery store (Athenos makes the best in my opinion): bleu, feta, goat... sometimes it's the plain version, sometimes they have flavored ones like sundried tomato-basil, etc. Get whatever is on sale. Take them home. Put them in the freezer. Yes....just wait. You'll see why.

2. Nuts and Seeds: Then do the same for nuts: slivered almonds, pine nuts (expensive! buy in bulk when you can), sunflower seeds, pumpkin seeds, pecans, walnuts. Take them home. If they are "raw"--which is usually the cheapest way to buy them--throw them in a dry skillet on medium heat. Toast them. Let them cool. Throw them all together in a freezer-safe bag. Freeze.

3. Fruit and Berries: Look for whatever dried fruit is on sale or cheapest...it's usually cranberries or raisins. But, raisins are lame. Don't buy them. Try for mango or dates or figs or anything that isn't boring f'ing raisins. The dried fruit can be stored in the pantry or the freezer.

NOW.

When you are ready to eat a salad, all you have to do is open a bag of mixed greens (because really...why would you buy a head of lettuce when you can get the pre-packaged organic spring or herb mix from Trader Joe's?), dump the greens in a large bowl, take the cheese, nuts and berries out of the freezer, throw a handful of each on top, and then go about making a simple dressing of extra virgin olive oil, flavored vinegar (Trader Joe's Champagne Orange or White Balsamic! oooh.), salt and pepper and voila!  

The cheese will defrost perfectly and keep the greens cool while you make the rest of your meal or go check email before chowing down. (If it's summer time and you have any fresh fruit like peaches, strawberries or apples laying around, chop those up and toss 'em in too!)

No more excuses and no more bland salads. The freezer will keep everything fresh until you're ready to use it.

Eat your foliage and nuts and berries.

You. are. welcome.