24 Hours at Fisherman's Wharf - San Francisco

After a group tour through Sonoma, I gifted myself one day of solo time in the Fisherman's Wharf neighborhood. With only 24 hours on the clock before I returned to the airport, I arrived at the Best Western Tuscan Inn, where the valets looked like gondola pilots in their black and white horizontal-striped shirts and black straw hats. The hotel lobby resembled a casual and cozy Italian manor, with a rear window that looked out on a multi-level terrace full of potted flowers and greenery, and small trees. A sign reminded guests about the free happy hour offered every evening, and I vowed to return from my adventures in time to socialize.

I put on my warmest jacket against the February chill, and set out on foot. The smell of salt water, and uncharacteristically blue winter sky, lifted my spirits. I explored Pier 39 and then headed to the other end of the Wharf where I met a writing acquaintance and S.F. resident, for a private wine tasting at a new wine store. Fueled by great food and drink, I returned to the streets with stops at Ghirardelli, Boudin Sourdough and several other food purveyors.

As the sun set I walked briskly towards the hotel again, where I joined a large crowd of ruddy faced guests before a roaring fire, still wearing fleece and scarves as they sipped wine and munched on freshly made bruschetta. Conversation flowed as it often does in a room full of strangers without agendas or previous connections and I found myself talking with a couple visiting from Ireland.

Before we knew it Jackie and I had talked for nearly an hour beyond the last guest's departure. Only then did I realize how good my comfy bed and soft pillow sounded.

Sour Dough in Frisco

It was late morning when the smell of freshly baked bread drew me to Boudin Bakery, within view of San Francisco Bay. A street musician created sonorous music as he tapped enthusiastically on a twin pair of over-sized bongos, and raucous gulls swooped across parking lots and buildings.

Inside the bakery, more than 150 years of history coalesced in dozens of fresh sourdough loaves, paying homage to a tradition that began when the Gold Rush '49ers merged traditional French baking techniques and 'sour' dough. In fact, today's loaves are still made with a portion of the original 'mother' dough, which has been divided and replenished with flour and water each day since the first batch was made.

With a crunchy crust and a chewy center, a 24-ounce loaf only cost about $4. If I hadn't been so full from breakfast I might have grabbed lunch in Bistro Boudin, the company's first full-service restaurant. And if I hadn't been so pressed for time I would have toured the company's on-site museum - full of city history and antique photos - or stopped by the demonstration bakery. But, sometimes, it's also nice to have things you can look forward to during your next visit.