The Inn-cubator at Sunset Cliffs

That summer (2011) I kept working at the Inn at Sunset Cliffs, reading books & watching HBO all night, but the whole time I knew that I needed to find a hustle to make some extra cash.  I thought about starting my own bike rental business in OB with used bikes.  I'd find a cheap bicycle on Craigslist, fix it up & rent them out to tourists.  I had three bikes at one point before my roommate lost one, another was stolen & then I gave up on the rental idea before I lost my own bike.

One night I grabbed some Mexican food after going out & thought to myself, "I can make something better at home that doesn't cost so much."  The very next evening I experimented with some groceries on hand in my fridge: white bread, pepperonis, tomato sauce & Mexican cheese (a.k.a. cheddar & Monterey jack cheese).  It was different.  The taste didn't really floor me, but I felt like could pair better ingredients from Stump's Market (our local grocery store in Point Loma) & come up with some good combinations.

After my next payday, I did just that, only this time I biked the experimental breads, cheeses, meats & veggies with me to my overnight at the Inn.  They had a good sized kitchen adjacent to the lobby where I made the coffee every morning, so it was the perfect testing area- all I had to do was clean up afterward.  

I came up with a pizza grilled cheese (a variation of Sophia Petrillo) & one with Hormel Chili, sour cream & corn chips (Traveling Tony).  Those were the first two Cheezer variations that I made in San Diego.