tag:blogger.com,1999:blog-65082475467048336432024-03-19T02:48:09.091-05:00Livin' the good life!This blog is about great food, fun and entertainment in Amarillo, Texas, and anywhere else our travels take us. Enjoy!Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-6508247546704833643.post-30360871221043181022012-01-28T18:08:00.000-06:002012-01-28T18:08:56.763-06:00A pear of ideasDo you like pears? Several varieties line the fruit bins at the grocery right now. I bought a couple of Bosc pears without knowing much about them. After a quick cruise on some recipe sites, I decided to bake them in the microwave.<br />
<br />
Nuked Boscs<br />
<br />
1 Bosc pear, halved lengthwise and cored<br />
<br />
1 T. dark brown sugar<br />
<br />
2 t. whipped butter<br />
<br />
1 t. cinnamon (more or less to taste)<br />
<br />
Place pear halves in glass bowl. Add brown sugar, cinnamon and butter. Cover with plastic wrap, leaving an opening for steam to escape.<br />
<br />
Microwave on 50 percent for 90 seconds. If the pear is not done enough to suit you, microwave for another 30 seconds at 50 percent.<br />
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For a real treat, add 1.5 t. whipped cream cheese and a sprinkling of walnuts into the core cavity.CLhttp://www.blogger.com/profile/01472880019267991532noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-90907365189659193322011-09-14T21:26:00.009-05:002011-09-14T21:39:36.658-05:00Good eats in Pittsburgh<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" >Who knew that Pittsburgh would be full of wonderful restaurants?</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">My new work project will have me in Pittsburgh most of the fall and winter. (Winter in Pittsburgh ... won’t that be fun?) The hotel is right across the street from PNC Park and a few blocks from Heinz Field, which should make for some interesting stays during football season.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I spent my first week in Pittsburgh at the end of August, with a few co-workers, as we kicked off the new project. One of my co-workers, Katie, had been to Pittsburgh before, so she had our dining options all lined up for the week. Although I found one place that she hadn’t been before ... I think that place will be one of my favorites.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Six Penn</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><a href="http://www.sixpennkitchen.com/">http://www.sixpennkitchen.com/</a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I found this place by accident. What a happy accident it turned out to be.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I had a free Sunday in Pittsburgh, so I went to the Andy Warhol museum and then walked around downtown. It was past lunchtime and I was hungry. I saw Starbucks and figured I’d just get an iced chai and a sandwich. I looked across the street and saw two guys walk out of this place called Six Penn and decided to see what they had.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">The restaurant was still serving brunch and something on the menu caught my eye — cheesecake-stuffed french toast with berry compote. How could I pass that up?</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I’m sooooo glad I didn’t!</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Brunch started with a breadbasket of pumpkin bread with cinnamon apple butter.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMwAVRXeu_HxwjvTdW1RhAUL7Y7J7Y-IA0f4vt9Pab22khpL4LmKP6JG368dMomebdAsBiZoC83s0BzfD0oVID-rYuTKgM-EqprH65PtvadQ-GbbKm4Mf9lbkvixfMLnd3Aud2W09uf2z/s1600/pumpkin+bread.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMwAVRXeu_HxwjvTdW1RhAUL7Y7J7Y-IA0f4vt9Pab22khpL4LmKP6JG368dMomebdAsBiZoC83s0BzfD0oVID-rYuTKgM-EqprH65PtvadQ-GbbKm4Mf9lbkvixfMLnd3Aud2W09uf2z/s320/pumpkin+bread.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652407690564222834" /></span></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">And then came the french toast.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">OH. MY. GOSH.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6qptjCLkD1o-VO9dDt5x8BvBlqExJ7YHuOViOJHimEcjWachux-QaH81ClnNjAjOuZJbrC6pLutweh1iFVNPfjo3BPgbAP-5Zd9PEigjqqprdVEvNIfy6E0BnY_DMsEF9xiEnms44NQs/s1600/french+toast.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6qptjCLkD1o-VO9dDt5x8BvBlqExJ7YHuOViOJHimEcjWachux-QaH81ClnNjAjOuZJbrC6pLutweh1iFVNPfjo3BPgbAP-5Zd9PEigjqqprdVEvNIfy6E0BnY_DMsEF9xiEnms44NQs/s320/french+toast.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652408030621094178" /></span></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">The brioche made the french toast light, not dense and heavy like you get at many places. The cheesecake filling wasn’t too sweet. And the warm berry compote was perfect. I had ordered a side of homemade sausage patties, which were interestingly seasoned with caraway seeds.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">We went back later in the week for dinner. I wasn’t very hungry that night, so I ordered homemade pretzels and an heirloom tomato salad. I can’t wait to go back and start ordering off the dinner menu.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">This is going to be my “I don’t know where I want to eat so I’ll eat here” place in Pittsburgh. And it’s just over the river from the hotel, so it’s easy to get to.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>Lidia’s Italy-Pittsburgh</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><a href="http://www.lidias-pittsburgh.com/">http://www.lidias-pittsburgh.com/</a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">According to the website, there’s a Lidia’s in Kansas City. But I’ve never heard of the place. This was another restaurant on Katie’s “must eat here” list.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">The entryway of the restaurant was filled with Lidia’s many cookbooks, one of which mentioned her 52-part cooking series on PBS.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">The menu was full of delicious looking Italian dishes. But we all opted for the house special — the Pasta Trio, with caesar salad and dessert.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdjLdV19I6aSN4x_CwhLGqSiKb9xBH4e2GCAq8e9nXpGVP6hBD4xMmlQrzhYt3YJkFM45oIojgwhypPFqi5ik57xaXz08g9s-517u9pG8ddu5CqfRulsMZ5x3kUcCUy-DJHcAf6vMWBMB/s1600/pasta+trio.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdjLdV19I6aSN4x_CwhLGqSiKb9xBH4e2GCAq8e9nXpGVP6hBD4xMmlQrzhYt3YJkFM45oIojgwhypPFqi5ik57xaXz08g9s-517u9pG8ddu5CqfRulsMZ5x3kUcCUy-DJHcAf6vMWBMB/s320/pasta+trio.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652408674370840386" /></span></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style=" ;font-family:arial;font-size:100%;" >I don’t remember the exact names of the pasta dishes, but two featured homemade pasta and one pasta imported from Italy. The pastas were served tableside from skillets. It was all you can eat, but one serving was more than enough.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I had to leave room for dessert!</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">Katie and I couldn’t decide which dessert we wanted -- the Nutella dark chocolate banana confection or the lemon-blueberry cake. So we each ordered one then shared.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I’ll let the pictures speak for themselves.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhKTDoj8UDCOqdI413_liyukIQfUQP_TcJVFmoB7P8u3JXx0zmRrbFiX9NXPeH5MfqPc088jOZ4GGK2JHEw1LNmrXnMdE66hs7w5KSaK8s1fVft5uugRXbdVufpPo5mdA5KeOhEUviwLD/s1600/nutella+dessert.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhKTDoj8UDCOqdI413_liyukIQfUQP_TcJVFmoB7P8u3JXx0zmRrbFiX9NXPeH5MfqPc088jOZ4GGK2JHEw1LNmrXnMdE66hs7w5KSaK8s1fVft5uugRXbdVufpPo5mdA5KeOhEUviwLD/s320/nutella+dessert.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652409235071652034" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZ0NsRX8cDRYwh5sB8tu2YAHehdbErX0xACK1u4faCp5_KT95_Dqr2hkBLvSLcN4j43hrFdCEt0_sKZfauhB0V-5noRt3YPk1u0M2Eom7NPyeeNCs58UbFwg3p9bKs3Dz7arN6Nk39vyU/s1600/lemon+cake.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZ0NsRX8cDRYwh5sB8tu2YAHehdbErX0xACK1u4faCp5_KT95_Dqr2hkBLvSLcN4j43hrFdCEt0_sKZfauhB0V-5noRt3YPk1u0M2Eom7NPyeeNCs58UbFwg3p9bKs3Dz7arN6Nk39vyU/s320/lemon+cake.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652409434603512370" /></a><br /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><b>The Church Brew Works</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><a href="http://www.churchbrew.com/">http://www.churchbrew.com/</a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">This brew pub was a favorite of my co-workers when my company had previously done work in Pittsburgh.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">The pub used to be a Catholic church, becoming a brew pub in 1996.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOWAeVBgkL5UYCDU5ByyIrAN0xb2ioDWZ7pAxK556e-rU17DktSXWDo0FRXfn-J0XW9qRL-2vBSkIsTEflnt6fl__4y2IWvOecP3KrlSwQ6zxNFFE3xxrpS9qNwHSxFJty1dJIRaIHVXz/s1600/ChurchWorks.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOWAeVBgkL5UYCDU5ByyIrAN0xb2ioDWZ7pAxK556e-rU17DktSXWDo0FRXfn-J0XW9qRL-2vBSkIsTEflnt6fl__4y2IWvOecP3KrlSwQ6zxNFFE3xxrpS9qNwHSxFJty1dJIRaIHVXz/s320/ChurchWorks.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652409758684379730" /></span></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">It’s a little strange to see brew vats where the altar used to be in a church, but at least they’d removed the Stations of the Cross from the walls. If those were there, that would have just been weird. If you go to the website, you can read the history of the area and the church, including its transformation to brew pub.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;font-size:100%;">I was hungry that night, so while others opted for the Pittsburgh-style salad (complete with french fries), I had a BBQ pork chop. It was thick and perfectly cooked, served with a side of crispy polenta and spicy slaw.</span></p><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1P4lGQKayzWCFYGeBh6jZvAg6V60aJ69CYphxRkjF_8I-llVMK-KsA193NQ0Wt3GHJhYcgfrCfwwWdZqesF1WyfePTBZF28u8564vgpBpP9mQbmbmYwP8hlkCJCU8eeGNkI2CVSL4x8ht/s1600/pork+chop.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1P4lGQKayzWCFYGeBh6jZvAg6V60aJ69CYphxRkjF_8I-llVMK-KsA193NQ0Wt3GHJhYcgfrCfwwWdZqesF1WyfePTBZF28u8564vgpBpP9mQbmbmYwP8hlkCJCU8eeGNkI2CVSL4x8ht/s320/pork+chop.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652409986162583986" /></a></span>Allisonhttp://www.blogger.com/profile/16834866736610942331noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-75450739102357432762011-08-07T19:35:00.007-05:002011-08-07T19:55:09.915-05:00The (comfortable) way home<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style=" ;font-family:'lucida grande';font-size:100%;" >If you ever have the chance (ie, money) to fly Business Elite (or first class or whatever your airline calls it) on an international flight ...</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">DO IT!</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">I was not looking forward to the long flight from London to Boston at the end of my five days in London with friends Katie and Amanda. It had been go-go-go every day and all I wanted to do was sleep. I just cannot sleep on a plane. And although I had purchased an Economy Comfort seat -- featuring extra legroom -- it was still an economy seat. My chances of a decent nap were slim to none.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">On the flight to London, I’d managed a few cat naps. Although my post-dinner cat nap was interrupted when the guy next to me spilled a full cup of coffee on my lap. I was not happy.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">So, the flight home loomed ahead, and I was dreading it.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">Security and customs at Heathrow went quicker than I expected. After Amanda stocked up on Bounty bars, we headed to the gate. It was a little chaotic, as a flight for New York was boarding and people for the Boston flight were milling around (in other words, people in boarding zone 4 were standing around, blocking traffic).</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">While we were sitting and talking, I thought I heard our last names over the intercom. It was hard to tell what they were saying, as it was noisy and I have a horrible time understanding some British accents. As we walked up to the counter, we heard our names called again ... more clearly this time.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">There was a line of people, five people behind the counter and only one person helping people. It took a bit to figure out what was going on, but we finally learned we were getting upgrades.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">I was positively giddy.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">Our free Business Elite seats split us up, but we were fine with that. After five days of doing pretty much everything together, we didn’t feel the need to sit together on the plane. Anyway, those two don’t talk to people when they fly. They’re no fun.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">I was in row 10, which was the last row of the Business Elite cabin. Each seat was its own little console area. One console at the window, two in the middle, another that the other window.</span></p><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvKPPtAlf7_6rIu-DU_4lw6i9Khk8kna2C9eHpmvD9oorYjf3Zq5nuRgIwN8sCMbRlG53e3Ffr9bFns4UKX9NDS85IjQ5q2XM_UIHVGUTclesvDpnxrOpHS83xpWGTVN5lcORwoCQfxdD/s1600/Cabin.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvKPPtAlf7_6rIu-DU_4lw6i9Khk8kna2C9eHpmvD9oorYjf3Zq5nuRgIwN8sCMbRlG53e3Ffr9bFns4UKX9NDS85IjQ5q2XM_UIHVGUTclesvDpnxrOpHS83xpWGTVN5lcORwoCQfxdD/s320/Cabin.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5638278369908046066" /></a></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">Each seat had a nice little table area, reading light, USB port, power outlet, pop-out tray table (which needed a 10-page user manual to pop back in), a remote control in the arm, and the touch-screen monitor in the back of the seat in front of you.</span></p><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49IiaUZcKENfu8kf4NwVxG4Gw8llWG0tcLFq9e10H4Zqq90dvPqzIinoE8NUou0a0J3NPNOj86__pXWex_TTZSrVgNZnUpXB2UOH0r5jXh1HGfHfvbar37m5Be5lQBztswTKon4FZVhwR/s1600/My+seat.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49IiaUZcKENfu8kf4NwVxG4Gw8llWG0tcLFq9e10H4Zqq90dvPqzIinoE8NUou0a0J3NPNOj86__pXWex_TTZSrVgNZnUpXB2UOH0r5jXh1HGfHfvbar37m5Be5lQBztswTKon4FZVhwR/s320/My+seat.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5638278920295357234" /></a></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style=" ;font-family:'lucida grande';font-size:100%;" ><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style=" ;font-family:'lucida grande';font-size:100%;" >And tons of leg room. Oh, the leg room! Can you be giddy on top of giddy?</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">Your leg room was under the console of the seat in front of you. Each seat reclined totally flat. My legs were just a bit too long for the available leg room. But did that really matter? No, it didn’t. The fact my seat reclined flat made up for that.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">Did I mention the full-size feather pillow and quilted blanket? And that the seat had mild lumbar massage? Seriously.</span></p><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzfcXykA6LipNbQYnVOxMAtP-qYhm2J7bpLUaryUlB_97ihM5kHC4APINli_uSiSfJFA1rsoHU9cf9eBCUuD_cyPkRYRqbmG8kJCHjyyQMCclb5aJd8YMooIhfj6iCrHWzc0F90PG019D/s1600/Seat+controls.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzfcXykA6LipNbQYnVOxMAtP-qYhm2J7bpLUaryUlB_97ihM5kHC4APINli_uSiSfJFA1rsoHU9cf9eBCUuD_cyPkRYRqbmG8kJCHjyyQMCclb5aJd8YMooIhfj6iCrHWzc0F90PG019D/s320/Seat+controls.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5638279790204478738" /></a></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style=" ;font-family:'lucida grande';font-size:100%;" ><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style=" ;font-family:'lucida grande';font-size:100%;" >As I was getting settled, a flight attendant stopped by -- “orange juice or mimosa?” Mimosa, of course!<br /><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style=" ;font-family:'lucida grande';font-size:100%;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruw_8Dn1ClcBIVjHaDs_SumzMuC3j3aMxa7B320vCfxPi0OyrI712phMiS09yfzzputkk7QbKRHRbINIuxKPeqvhHTljFg_dbTaNA2LWMP1_8Ou2XrF7f_1GohjRvF-kVM966HnIVx8i6/s1600/Mimosa.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 238px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruw_8Dn1ClcBIVjHaDs_SumzMuC3j3aMxa7B320vCfxPi0OyrI712phMiS09yfzzputkk7QbKRHRbINIuxKPeqvhHTljFg_dbTaNA2LWMP1_8Ou2XrF7f_1GohjRvF-kVM966HnIVx8i6/s320/Mimosa.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5638280202384809138" /></a><br />And shortly after the plane took off, we got little dishes of nuts and drinks.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">Lunch was a three-course affair. The appetizer was Thai-spiced cold shrimp with coucous, with an optional bowl of carrot-ginger soup. The mixed green salad had nuts and goat cheese. The main course was chicken with asparagus and mashed potatoes (which is what I got); something beefy; or a plate of cold cuts. The wine list was quite extensive. I didn’t eat much of the main course, as the appetizer and salad were plenty.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">Oh, did I mention the dessert cart? Tarts, cookies and ice cream sundaes. Yum, ice cream sundae. Berry AND chocolate sauce.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">After lunch I took a nap, utilizing the full recline on my seat. Put on my eye mask, curled up with my pillow and blanket, and caught some sleep. Quite a switch from the flight to London. And no one spilled coffee on me this time!</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">Drinks were refreshed frequently. The pre-landing snack options were a ham and cheese sandwich or a salad. We were planning on eating at Legal’s Test Kitchen in the Boston airport, so I skipped the snack.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">The only bad thing about my seat was it was in the last row of the Business Elite cabin, near the bathroom and one of the galleys. A bit smelly and noisy at times, but I really didn’t care. I was flying Business Elite ... for free! ... on an international flight.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard; min-height: 18.0px"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Chalkboard"><span class="Apple-style-span" style="font-family:'lucida grande';font-size:100%;">I’m still giddy thinking about it!</span></p>Allisonhttp://www.blogger.com/profile/16834866736610942331noreply@blogger.com1tag:blogger.com,1999:blog-6508247546704833643.post-77639603423034583262011-05-30T17:32:00.001-05:002011-05-30T17:35:10.385-05:00Fun in Baton Rouge and New Orleans ... minus the food<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-udHaMjaytAM/TeQVK4YjbUI/AAAAAAAAAg8/CLFpuA7UrDE/s1600/SDC13306.JPG" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><b>First, a few pics from our New Orleans, Baton Rouge trip a couple of weeks ago. I understand this would have been the weekend to go, since it was Bayou Fest and Kenny Chesney and the Zac Brown Band were playing, but Hart's graduation trumped all that. So, here's what you get from our trip.</b><br />
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<tr style="color: black;"><td class="tr-caption" style="text-align: center;">What do you know? Gene Simmons at Live After Five in downtown BR! Marilyn Monroe was there, too, but we didn't get her pic.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bDo_MgCXLFQ/TeQUC1ro2sI/AAAAAAAAAg4/bBNkAhGgMac/s1600/SDC13308.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-bDo_MgCXLFQ/TeQUC1ro2sI/AAAAAAAAAg4/bBNkAhGgMac/s320/SDC13308.JPG" width="240" /></a></td></tr>
<tr style="color: black;"><td class="tr-caption" style="text-align: center;">This is just a chick Dorsey and I were fascinated by because she was drunk and dancing with anyone and everything.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-2EMwcvKFS7I/TeQTaxQVw5I/AAAAAAAAAgo/U_4CHwLSKq8/s1600/SDC13303.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-2EMwcvKFS7I/TeQTaxQVw5I/AAAAAAAAAgo/U_4CHwLSKq8/s320/SDC13303.JPG" width="240" /></a></td></tr>
<tr style="color: black;"><td class="tr-caption" style="text-align: center;">Ha! Me.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kYdCwLmOw2w/TeQTe12RV6I/AAAAAAAAAgs/OTdI1eXu-JI/s1600/SDC13304.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-kYdCwLmOw2w/TeQTe12RV6I/AAAAAAAAAgs/OTdI1eXu-JI/s320/SDC13304.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="color: black; text-align: center;">Thanks to the nice man who just offered to take our pic. </td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td class="tr-caption" style="color: black; text-align: center;">Live music. They do this every Friday night. It's free, except for the alcohol. </td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JRg4Pyu6M5g/TeQVxVq2LyI/AAAAAAAAAhA/mqh3rs45Ppo/s1600/SDC13314.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-JRg4Pyu6M5g/TeQVxVq2LyI/AAAAAAAAAhA/mqh3rs45Ppo/s320/SDC13314.JPG" width="320" /></a></td></tr>
<tr style="color: black;"><td class="tr-caption" style="text-align: center;">Saturday in New Orleans. Lots of great people-watching. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9FEb2i68CRg/TeQV1rGgY0I/AAAAAAAAAhE/eOqDwAgChSs/s1600/SDC13315.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-9FEb2i68CRg/TeQV1rGgY0I/AAAAAAAAAhE/eOqDwAgChSs/s320/SDC13315.JPG" width="320" /></a></td></tr>
<tr style="color: black;"><td class="tr-caption" style="text-align: center;">I found the best place in the world. "It's So Good," or something like that. The inside is all pink, and it's all jewelry and accessories. I got that pink necklace and pink rhinestone hoop earrings I'm wearing. I also got a fleur de lis necklace and bracelet. I already want to go back. </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ga6zrtP4QNQ/TeQV5C7RLMI/AAAAAAAAAhI/wiQeGMFwhks/s1600/SDC13316.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Ga6zrtP4QNQ/TeQV5C7RLMI/AAAAAAAAAhI/wiQeGMFwhks/s320/SDC13316.JPG" width="320" /></a></td></tr>
<tr style="color: black;"><td class="tr-caption" style="text-align: center;">Inside Margaritaville. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zFKlKk4Od28/TeQV9E4qU7I/AAAAAAAAAhM/2PweO5cCgIM/s1600/SDC13317.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-zFKlKk4Od28/TeQV9E4qU7I/AAAAAAAAAhM/2PweO5cCgIM/s320/SDC13317.JPG" width="320" /></a></td></tr>
<tr style="color: black;"><td class="tr-caption" style="text-align: center;">These people were having fun. They had already had quite a lot to drink and were pretty boisterous. </td></tr>
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<tr><td class="tr-caption" style="color: black; text-align: center;">Dorsey's fascination. </td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sSvPowRWZDo/TeQXB4PzgkI/AAAAAAAAAhU/lTSoFKk59zc/s1600/SDC13321.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-sSvPowRWZDo/TeQXB4PzgkI/AAAAAAAAAhU/lTSoFKk59zc/s320/SDC13321.JPG" width="320" /></a></td></tr>
<tr style="color: black;"><td class="tr-caption" style="text-align: center;">This guy was really good. He played "Sittin' on the Dock of the Bay" for me, as well as "Sweet Home Alabama." </td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dEKktGsf6TQ/TeQXGMUrz3I/AAAAAAAAAhY/n-jJ-o70b6g/s1600/SDC13322.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-dEKktGsf6TQ/TeQXGMUrz3I/AAAAAAAAAhY/n-jJ-o70b6g/s320/SDC13322.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2kz90vGDgBM/TeQXK3NPCPI/AAAAAAAAAhc/GYrxNLwvyDk/s1600/SDC13325.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-2kz90vGDgBM/TeQXK3NPCPI/AAAAAAAAAhc/GYrxNLwvyDk/s320/SDC13325.JPG" width="240" /></a></td></tr>
<tr style="color: black;"><td class="tr-caption" style="text-align: center;">On the balcony of Crescent City Brewery. I had crawfish. That's a new thing for me. </td></tr>
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<tr><td class="tr-caption" style="color: black; text-align: center;">See the Hand Grenade? Dangerous drink. Dorsey is already in search of the recipe. </td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HB6LN_HJB38/TeQX6YsiL8I/AAAAAAAAAhk/XUTKyMRbd0o/s1600/SDC13328.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-HB6LN_HJB38/TeQX6YsiL8I/AAAAAAAAAhk/XUTKyMRbd0o/s320/SDC13328.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="color: black; text-align: center;">This was a thing called "Sunday in the Park," also done in downtown BR. It was just OK. Didn't like zydeco music. People were fun to watch, though. </td><td class="tr-caption" style="text-align: center;"><br />
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<tr style="color: black;"><td class="tr-caption" style="text-align: center;">Dorsey's oysters on the half-shell at The Chimes near the LSU campus. .37 cents each. Great deal if you like that crap. </td></tr>
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<tr><td class="tr-caption" style="color: black; text-align: center;">Me at the Chimes. The bar behind me is famous for its many different beers. It has a wall of fame for those who have drunk every beer offered in the bar. I am not one of them. Hee hee. </td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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Dorsey's the foody. I'm the funny. :) Tell him to get busy with the food part of this blog!Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-6508247546704833643.post-13034054997299768452011-05-24T22:49:00.005-05:002011-05-24T23:01:16.572-05:00Eating my way through Roanoke<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family: arial; ">The only part of Virginia I've been to is Alexandria, which is really Washington, D.C. Everyone at work told me that they loved Roanoke. Know I know why.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">It's small enough that the speed limit on the highway through town is still 55 mph. The downtown is trying to revive, which a cute little shop on a block with several empty buildings. But what I couldn't believe were all of the restaurants in the downtown area! You could eat someplace different for several weeks without having to make a return trip to any one restaurant. But there are some places you'd definitely want to go back to ... again and again and again.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><b>Blues BBQ Co.</b></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">107 Market St. S.E.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><a href="http://bluesbbqco.com/">http://bluesbbqco.com/</a></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I can't go to the South and not have barbecue. Fortunately, there's a local BBQ joint right in downtown in the market area.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Tucked into a corner, most of the interior of Blues BBQ is taken up with a huge bar. There might have been upstairs seating, but I didn't notice as we walked by the stairs if that area was open. There is also outside seating in the market area, which would be nice on a not-too-humid day.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I opted for the Carolina Style Pulled Pork sandwich, which featured dry rubbed smoked pork shoulder, served with a spicy apple vinegar sauce. (The other option was the Memphis Pulled Pork, served with a tangy BBQ sauce.) I had the slaw on the side (rather than on the sandwich) and fries. Yummy! The sandwich was piled high with moist, tender pork. After I ate the whole sandwich (and most of the fries), I was ready for an after-lunch nap and a bigger pair of pants.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">(I somehow failed to take a picture of my sandwich before I ate it. I'll have to do that next time. You'll just have to trust me that it's as good as it looks.)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">There were three sauces on the table -- the apple vinegar sauce, a tangy red sauce and a mustardy sauce -- and I tried a bit of each with my sandwich. The vinegar sauce and tangy sauce were actually good in combination.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Appetizers include fried grit cakes, fried green tomatoes, fried pickles ... you get the idea. A few pizzas and three salads also grace the menu. But this is a BBQ place, folks.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Other sandwich options were beef, ham, brisket and chicken. BBQ platters included baby back ribs, a half pound of brisket, pulled pork and chicken. And then there were other entrees, one of which was something like three half-pound hot dogs topped with a pound of BBQ meat. Unfortunately, the website doesn't have the full menu posted, so I can't give you the details. But reading the description made my stomach roll over a bit.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">According to the website, the restaurant also has a bourbon club. You can join for free. As you work your way through sampling the 61 different bourbons, you can rack up prizes. Probably don't want to try all 61 in one sitting, however.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><b>New York Pizza</b></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">708 Hardy Road, Vinton</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><a href="http://newyorkpizzainc.tripod.com/">http://newyorkpizzainc.tripod.com/</a></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">At the end of my first week in Roanoke, we took a field trip to New York Pizza. When you see the building, you're of mixed thought -- 1) old building, ewww; 2) old building, must have been here forever; and 3) why is there a life-size statue of Jesus in the parking lot? </span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">This place really is a local gem. I'm guessing Little League teams and soccer teams come here after games for pizza.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The pizza looked amazing, and the calzones were huge. Subs, stromboli, burgers and pizza rolls fill out the menu. But we went specifically for the cheese steak sandwiches.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Oh. My. Gosh.</span></span></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRygoioevWlC5Opa6OT6d7uqYOW0FUDSN0-ZYCepAdDEht0C0SkMREYKwUPQD5tggHUr_3U0MaPYC1M5EcNBC3XLzQzLcPBF-YiXIyfaXvBpf_yA5UNxAl7bIVajkIIJt5ixZUSYtX_ju/s1600/BlueBBQ.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRygoioevWlC5Opa6OT6d7uqYOW0FUDSN0-ZYCepAdDEht0C0SkMREYKwUPQD5tggHUr_3U0MaPYC1M5EcNBC3XLzQzLcPBF-YiXIyfaXvBpf_yA5UNxAl7bIVajkIIJt5ixZUSYtX_ju/s320/BlueBBQ.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610496639559395954" /></a><br /><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Most of us ordered the Cheese Steak Special, which comes with mushrooms, onions and green peppers (I picked out the green peppers). Someone ordered tomato and lettuce on their cheese steak sandwich, which I don't quite understand. But to each his own.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I'm going to let the photo speak for itself on the size of the sandwich. Let's just say that it did NOT come with fries or chips. Just a pickle. And quite honestly, even the pickle was a little too much. I couldn't even eat the entire sandwich. There would have been no way I could have eaten fries, too.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Yum. Yum. Yum.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">Thelma's Chicken and Waffles</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">315 Market St.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.thelmaschickenandwaffles.biz/">http://www.thelmaschickenandwaffles.biz/</a></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">This restaurant is right by the downtown market. If you're looking for a light meal, this is not the place to eat. But if you're looking for some good ole Southern homestyle cooking, sit right down.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Service is casual but friendly. After all, this restaurant proclaims it's a "family owned business founded on Faith, Hope and One Love!"</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The house speciality, as the name implies, is chicken and waffles. Just thinking about eating the two at the same meal kind of made my stomach turn a bit. But you gotta do like the locals do, right?</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GRbyDRpfmU3-w14xoVm0Wpil1RKhNNW0fcUmpNlRjvvcd02wyH6yPacxZhQOiAWV4-m1OBdRuYGfkO1ZCq5LRcATK6FvqCow3wCSRiJLjfUMZBUrZ_Fb1nhbaenGo584MHnBm0CPMYDQ/s1600/ChickenWaffles.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GRbyDRpfmU3-w14xoVm0Wpil1RKhNNW0fcUmpNlRjvvcd02wyH6yPacxZhQOiAWV4-m1OBdRuYGfkO1ZCq5LRcATK6FvqCow3wCSRiJLjfUMZBUrZ_Fb1nhbaenGo584MHnBm0CPMYDQ/s320/ChickenWaffles.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5610497885723023426" /></a><br /><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Turned out to be pretty darn good. The chicken -- fried, of course -- was moist and juicy. Topped with the hot sauce on the table (tasted like it had a lot of Frank's Hot Sauce or something similar in it), the crispy, spicy chicken was a nice balance to the soft, sweet waffle smothered in maple syrup. I don't know what it was about the waffle that made it so good, but that was the best waffle I think I've ever eaten. Just the smell of it alone was enough to make me drool a little as my plate was set before me.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I barely touched the side dish of fried potatoes. And I love fried potatoes. But that waffle was just too good to waste space in my stomach with potatoes!</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">For an added touch of ambiance, the maple syrup container was stuck to the table. Gotta love it!</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Thelma's menu is full of home-cooked style meals. I think pretty much all of the meats are fried. Most of the appetizers are fried. Side dishes to entrees include lima beans, mash potatoes, corn pudding, mac and cheese, cabbage and onion rings. You can even order extra meats with your entree -- anyone for a side of chicken livers?</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The menu also includes hot dogs, burgers, catfish sandwiches, ribs and a plentiful breakfast selection.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Wear elastic waist pants and plan on a nap after you eat. It's a wonder I was able to go back to work that afternoon!</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;font-size:16px;"></span></span></span></p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">The Quarter</span></b></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">19 Salem Ave.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">You know it's a Cajun place when the sign on the outside of the building has a neon alligator.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The building housing The Quarter is beautiful. Like most of the downtown eateries, it is an older building that has been remodeled. Downstairs and upstairs dining rooms, with a patio area for when the weather is nice. Beautiful wood bars on both levels (I stole the photo of the bar off their Facebook page).<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDO_vW7RQceN2xYrl_kYY5zIp2A-qmub2_yOuFTaUj_RInZZA0CI7LCwUAI18Pn3pcaPB6wMmGsKuJTewptAS-UaMbGb5o0Ho6rHU0JgWFtd5_CIokmSVxPJ1mEuOuKwjpvwj-LvdOW2B1/s1600/The+Quarter+bar.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDO_vW7RQceN2xYrl_kYY5zIp2A-qmub2_yOuFTaUj_RInZZA0CI7LCwUAI18Pn3pcaPB6wMmGsKuJTewptAS-UaMbGb5o0Ho6rHU0JgWFtd5_CIokmSVxPJ1mEuOuKwjpvwj-LvdOW2B1/s320/The+Quarter+bar.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5610497577616607762" /></a><br />High ceilings, I think with painted tin panels. (I prefer the unpainted tin panels, but maybe these were in bad shape or something ... or maybe no one has respect for architecture and their idea of good design is to paint it black ... but I digress.)</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I ordered the Shrimp and Andouille Pasta. My serving had four or five good-sized shrimp, mixed with a good portion of sausage, tossed with a Cajun cream sauce and penne pasta. The shrimp were good, and the sausage had a mild kick to it (I've had better andouille). The cream sauce had good flavor, but it didn't have as much kick to it as I expected. My dining companion mentioned that maybe folks in Roanoke can't handle the spiciness. Overall, the dish was good, but just seemed to lack the uumph it needed.</span></span></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKpk2NMHGZAutlr86Fn-wNMpoKJ8lzKg_Yc5G2GOIoDv3_eVvoqr4Wsy4EVfFb0Iz7CI0gglx54pzV1dGnd3AZMxwuEdWP1Pveviz8NBiIHzhAzZAz5Zv4sWnLHZwl21VvVrYq2_J25WO/s1600/TheQuarter.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKpk2NMHGZAutlr86Fn-wNMpoKJ8lzKg_Yc5G2GOIoDv3_eVvoqr4Wsy4EVfFb0Iz7CI0gglx54pzV1dGnd3AZMxwuEdWP1Pveviz8NBiIHzhAzZAz5Zv4sWnLHZwl21VvVrYq2_J25WO/s320/TheQuarter.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610497199767771490" /></a><br /><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The menu also includes staples like red beans and rice, crawfish etouffe, jambalya, shrimp and grits, seafood po' boys and muffuletta. Along with sandwiches, burgers and salads.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Online review are not kind to the food at The Quarter. Service and atmosphere get high marks, however.</span></span></p></span></span><p></p>Allisonhttp://www.blogger.com/profile/16834866736610942331noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-79306639080319629222011-05-09T17:24:00.000-05:002011-05-09T17:24:56.869-05:00Link to a friend's cooking siteHere's a link to a friend's cooking blog site: <a href="http://terisinthekitchen.blogspot.com/2011/05/limey.html">Oh-Oh Teri's In the Kitchen.</a>Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-21749033433913973772011-05-07T21:37:00.003-05:002011-05-07T21:51:36.313-05:00Baked Buffalo Chicken<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Do you ever take chicken out of the freezer, let it thaw and then don't know what to do with it? My fallback chicken preparation method is this Baked Buffalo Chicken.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This chicken is good on its own, with a couple of side dishes. I like to cut it up in a salad or make a buffalo chicken sandwich.<br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I make a few modifications to this recipe. First, I double the sauce. What the recipe makes just doesn't seem to cover the chicken enough. Second, I don't brown the chicken on the stovetop. I just throw it in a baking dish, cover it with the sauce and shove it in the oven.<br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">cooking spray</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 (4-ounce) skinned, boneless chicken breasts</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup hot sauce (like Frank's hot sauce -- if you want to kick up the heat, add a few drops of Tabasco)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon white vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon stick margarine, melted</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon celery seeds</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/8 teaspoon pepper</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup fat-free blue cheese dressing</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 400 degrees.</span></span></div></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 4 minutes on each side or until browned. Place chicken in a 11x7 baking dish coated with cooking spray.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Combine hot sauce and next 4 ingredients; pour over chicken. (I like to make sure the chicken is entirely coated in the sauce.) Bake, uncovered, at 400 degrees for 25 minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Serve with blue cheese dressing. (Serving size: 1 chicken breast and 2 tablespoons dressing)</span></span></div></div>Allisonhttp://www.blogger.com/profile/16834866736610942331noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-86120715513094504902011-04-25T22:14:00.002-05:002011-04-26T15:37:36.358-05:00Breakfast for dinner<p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style=";font-family:arial;font-size:small;" >When all else fails and you can’t think of what else to have for dinner, go with breakfast.</span></p> <p style="margin: 0px; font: 12px Century Gothic; min-height: 15px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I’ve had this blueberry pancake recipe sitting on my kitchen table for at least a month now. I clipped it from a 2009 Cooking Light magazine that a co-worker gave me when she was cleaning out her pantry.</span></span></p> <p style="margin: 0px; font: 12px Century Gothic; min-height: 15px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I really liked the weight of these pancakes. And I shoved as many blueberries into them as I could, not just a mere 2 tablespoons. Then I topped my pancakes with a ton of strawberries. (I'd take a picture, but although they were tasty, they weren't pretty. Had some flipping problems.)</span></span></p> <p style="margin: 0px; font: 12px Century Gothic; min-height: 15px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">Blueberry pancakes</span></b></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2.25 ounces all-purpose flour (about 1/2 cup)</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2.38 ounces whole-wheat flour (about 1/2 cup)</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon sugar</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon baking powder</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon baking soda</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/8 teaspoon salt</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/8 teaspoon ground nutmeg</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3/4 cup vanilla fat-free yogurt</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons butter, melted</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 teaspoons fresh lemon juice</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon vanilla extract</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 large eggs, lightly beaten</span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 cup fresh blueberries</span></span></p> <p style="margin: 0px; font: 12px Century Gothic; min-height: 15px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.</span></span></p> <p style="margin: 0px; font: 12px Century Gothic; min-height: 15px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.</span></span></p> <p style="margin: 0px; font: 12px Century Gothic; min-height: 15px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.</span></span></p> <p style="margin: 0px; font: 12px Century Gothic; min-height: 15px;"><span class="Apple-style-span" style="font-family:arial;"><i><span class="Apple-style-span" style="font-size:x-small;">Yield: 4 servings (2 pancakes per serving)</span></i></span></p> <p style="margin: 0px; font: 12px Century Gothic; min-height: 15px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0px; font: 12px Century Gothic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I had to improvise a bit with the ingredients. One carton of my vanilla yogurt was frozen, so I subbed a bit of strawberry-banana (ate the rest with dinner). And in typing the ingredients, I realized I put in an extra 1/2 teaspoon of baking soda. Might explain why the pancakes were really fluffy.</span></span></p>Allisonhttp://www.blogger.com/profile/16834866736610942331noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-60637890565394433002011-04-20T21:23:00.001-05:002011-04-21T21:22:49.921-05:00Who puts eggs on a burger?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85pPntzscyf5UGIKTbYKNJkqX0FmKERbRBez_BnIOXgrkjrbYDca5YXhViZR6a10HJMDMPouGkbuhqNUS2LvrR5JUAvDuCP8lJsduCgTRFRBDBr8Q3CyTkZWwXqflTFpEeiz-5C5kP48/s1600/KGBBurger.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85pPntzscyf5UGIKTbYKNJkqX0FmKERbRBez_BnIOXgrkjrbYDca5YXhViZR6a10HJMDMPouGkbuhqNUS2LvrR5JUAvDuCP8lJsduCgTRFRBDBr8Q3CyTkZWwXqflTFpEeiz-5C5kP48/s320/KGBBurger.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">The K.G.B burger and garmesean frites.</span></td></tr>
</tbody></table><br />
There's no doubt that people in <a href="http://en.wikipedia.org/wiki/Louisiana">Louisiana</a> are a little different.<br />
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Not different in a bad way, but definitely different.<br />
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Maybe it's the French influence, maybe it's living life in hurricane alley, maybe it's the 110 percent humidity ... I'm not sure, but these folks have a different way of looking at life, and to be honest, I love it.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNFCU4Z50iQmeCYWbQhg-khbyjvzyRUx4TbGAxCPTSZEFjI9w8eg1nwNfhtWJdTMwvS4CybZdtPXpSG-m3UTgBK2FpM6G5yyRxjuW3r1sJyjwtumOO_w2fORaeMK82x47PzB6qjH8oVE/s1600/Curbside.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNFCU4Z50iQmeCYWbQhg-khbyjvzyRUx4TbGAxCPTSZEFjI9w8eg1nwNfhtWJdTMwvS4CybZdtPXpSG-m3UTgBK2FpM6G5yyRxjuW3r1sJyjwtumOO_w2fORaeMK82x47PzB6qjH8oVE/s200/Curbside.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">My co-worker Scott Braucher </span><br style="color: black;" /><span style="color: black;">never stops working.</span></td></tr>
</tbody></table>So, when the group I'm working with this week suggested we dine at <a href="http://www.foodtrucktalk.com/curbside-truck-new-orleans-la-curbsidetruck">Curbside</a> today and have us a K.G.B. burger, I followed their lead.<br />
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One cool thing about working at <a href="http://2theadvocate.com/">The Advocate</a> is that each day, they have another food vendor serve lunch in the parking lot. Employees start lining up well before noon to partake of that day's offering. When we were here a couple of weeks ago, I remember them raving about Curbside and their K.G.B. Burger. <br />
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What makes a plain old hamburger into a K.G.B. burger?<br />
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Why the fried egg on top, of course! Oh, and the <a href="http://en.wikipedia.org/wiki/Praline">praline</a> bacon (but more on that in a minute).<br />
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I have to admit, I've been all over the country, but I've never heard of putting an egg on a hamburger (not that there's anything wrong with that).<br />
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Someone apparently thought a big juicy hamburger wasn't messy enough, and that it might be a good idea to put an <a href="http://en.wikipedia.org/wiki/Fried_egg">over-easy egg</a> on top. That way, when you bite into it, you can have egg yolk spray all over your shirt. <br />
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To be honest, I'm not sure how much the egg actually added to the sandwich. It definitely didn't hurt, but I'm not going to rush home and start adding eggs to all my hamburgers.<br />
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The praline bacon is another matter.<br />
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As if bacon by itself isn't good enough, I now know that it should be coated in a mixture of brown sugar, butter and cream to give that salty goodness a twist of sweet decadence. I'm not sure who came up with that idea, but I tell you, he or she was a genius.<br />
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Curbside packages their burgers with fresh frites (fries), and I chose the garmesean frites covered in garlic and parmesean cheese, and a warm diet Coke.<br />
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I'm not sure how you find the Curbside Truck on any given day, but it would be worth it to drive around town until you spot the beat-up panel truck and brave the long lines. They have several other burger models if fried eggs aren't your thing. Frankly, by themselves, the burgers are darn good, but when you add that bacon, you'll want to move to Louisiana and become a part of the <a href="http://en.wikipedia.org/wiki/Who_Dat%3F">Who Dat Nation</a>.Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.com2tag:blogger.com,1999:blog-6508247546704833643.post-68179256500459107672011-04-18T22:14:00.001-05:002011-04-19T15:13:09.515-05:00Buck a ShuckIt's always fun starting a new project. One of the best parts of my job is getting to travel to new places, work with some great people and leave with a sense that we've accomplished something.<br />
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For those who don't know, I work as an implementer for <a href="http://www.dtint.com/">Digital Technology International</a>. My company produces fully integrated publishing software for both print and digital (online). Most of our customers are newspapers, and the projects take anywhere from about nine months to more than a year, depending on the size of the company and the extent to which they implement our software.<br />
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Beginning a new project is a special time. You're getting to know people you will be working with for months to come, and you know that several of them will remain friends long after the project is over. You're also getting the chance to explore a new place.<br />
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Right now, I'm in Baton Rouge, La., working with <a href="http://www.2theadvocate.com/">The Advocate</a>. A group of about six DTI employees was here a couple of weeks ago, and we began the most crucial phase of the project -- finding the good restaurants in town.<br />
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OK, maybe that's not the most crucial phase of the project, but it's at least a crucial part of surviving life on the road.<br />
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The first week on site is always stressful and tiring. After all, you have to be on your best behavior because the site doesn't know you yet, plus there are usually a few upper muckety mucks around who keep you from really letting your hair down, so to speak.<br />
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That's a long way of saying I was just too tired during that first week on site to update this blog, but I promise to do better this week.<br />
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During that first week, I managed to eat seafood for every meal. I'm wondering if I can continue that trend this week. Let's face it. It's hard to get get fresh seafood in Amarillo. Anytime I get close to the ocean, I start scoping out the best places for catch of the day. <br />
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Tonight, my co-worker Scott Braucher and I went to <a href="http://www.ralphandkacoos.com/">Ralph and Kacoo's</a>. Don't let the cheesy gift shop that greets you when you enter the door deter you. You'll be tempted to run for the hills, thinking that you've stumbled into a <a href="http://www.redlobster.com/">Red Lobster</a> meets <a href="http://www.blogger.com/"><span id="goog_362647905"></span></a><a href="http://www.blogger.com/goog_362647909">Stuckey'<span id="goog_362647906"></span></a><a href="http://www.stuckey%27s.com/">s</a>. But if you can make it into the humongous dining area, you'll find some pretty good seafood.<br />
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We ate there our last time in Baton Rouge, and I have to admit, I was drawn back by the Buck a Shuck promotion. During the month of April, <a href="http://en.wikipedia.org/wiki/Oyster">oysters </a>on the half shell are only a buck apiece.<br />
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I know oysters aren't everyone's cup of tea, but I love them, and I can personally report that the little oil spill they had down here awhile back hasn't seemed to have caused any irreparable harm to my favorite little molluscs. These Gulf of Mexico beauties are plump and meaty, and much better than the scrawny ones they serve up north in fancy cities like Chicago.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrRmwWrT13NJ_sN3jQc8W4OQ0Y6HPk0iTfT9Dn73BzASFXeBNIGt8JIfbllVgcpaIBdP23F6HgpSJ9bWCzYP3MZfkFX6btdWgJqUs67UvTtDvVETv2uEJw0AFLdrVsdpJY6UDYWiyd-Q/s1600/SeafoodSalad.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrRmwWrT13NJ_sN3jQc8W4OQ0Y6HPk0iTfT9Dn73BzASFXeBNIGt8JIfbllVgcpaIBdP23F6HgpSJ9bWCzYP3MZfkFX6btdWgJqUs67UvTtDvVETv2uEJw0AFLdrVsdpJY6UDYWiyd-Q/s320/SeafoodSalad.JPG" width="320" /></a></div>After starting off with a six-pack (of oysters, that is), I selected the King Louis salad as my main course. It comes in three versions, but I chose the "Seafood" version, which features shrimp, crab and most importantly, <a href="http://en.wikipedia.org/wiki/Crayfish">crawfish</a>.<br />
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Louisiana is smack dab in the middle of crawfish season, so you can get fresh crawfish just about anywhere on just about anything. The ugly little critters go by a lot of names -- crayfish, crawdads, mudbugs -- but I just call them good.<br />
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I had ordered the King Louis Salad for lunch the last time, so I was shocked when they brought the dinner version, which was at least twice the size of the lunch portion and packed full of plenty of seafood. Ralph and Kacoo's serves their King Louie with a mildly spicy seafood dressing that's very tasty.<br />
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Now, I'm a big salad fan. Rarely do I find a salad that I can't finish, but this one was too much for me. You could easily split this between two people and have a satisfying meal.<br />
<br />
I'd be remiss in failing to mention R&K's bread selection. They bring a basket of hot hush puppies and some kind of garlicky, cheesy soft rolls that are downright dangerous. Be careful you don't fill up before they even bring you the menu.<br />
<br />
Ralph and Kacoo's may not be a glamorous seafood restaurant. The service is a little slow, and the decor is strictly "mounted sailfish" vintage 1970s, but the food more than makes up for those shortcomings.<br />
<br />
And with less than two weeks left in the Buck a Shuck promotion, I'll probably have to swing by at least once more this week to slurp another dozen or so.Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-17381191100735903002011-04-17T09:07:00.001-05:002011-04-21T21:23:25.819-05:00You just thought you knew how to cook baconI thought bacon couldn't get any better.<br />
<br />
I just learned a new way to cook that potently flavorful, oh-not-so-good-for-you slice of heaven that never would have occurred to me.<br />
<br />
"What's the secret?" you ask.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VnuAm3wZhk7-U7Pjp6fZkSnls60V77pNqLx8ye5weX-t0Y4WFrvMyPvcCM4LK7C_a3XuXiViWSqJBtNJ83driKNlP1ibMKVbdXa3Xdp6T6LHTn6X6YtwVLnAZr1vHzv4RGW5BtyvXAs/s1600/BaconBurnt.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VnuAm3wZhk7-U7Pjp6fZkSnls60V77pNqLx8ye5weX-t0Y4WFrvMyPvcCM4LK7C_a3XuXiViWSqJBtNJ83driKNlP1ibMKVbdXa3Xdp6T6LHTn6X6YtwVLnAZr1vHzv4RGW5BtyvXAs/s320/BaconBurnt.jpg" width="167" /></a>Bake it.<br />
<br />
I know what you're thinking. That's crazy talk.<br />
<br />
My dad raised me the "right" way. You place those yummy strips of goodness in a cold pan and then turn on the heat. That prevents them from shrinking so much. Soon they'll be sizzling in their own juices, striving for just the right level of crispiness. If done properly, you are rewarded with tasty morsels for the family to fight over AND that all-important byproduct -- Bacon Grease -- which gives your scrambled eggs a flavor jolt.<br />
<br />
The problem is that the bacon never seems to cook evenly. Some parts will be overly done and others remain flaccid, unappealing hunks of fatty meat. Then there's that whole shrinkage factor thing, but let's not go there.<br />
<br />
Recently, I came across a short article in my <a href="http://cookinglight.com/">Cooking Light</a> magazine titled "Your Bacon Is Burnt & Crinkly." I kind of felt like I was at a BA meeting (Bacons Anonymous). "Hi, my name's Dorsey, and my bacon's burnt and crinkly." (Hi, Dorsey!).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tAFPr-tFkJcIpOH7xO-bMv02jHIUGGn-eAat1CHIryr9F5ZlSlDdZDCKEd4UR9asnTlWNRM3uyIn99NwFM3t3YtQVfps3EitihfuSsZxWyRDcvyfAi8vERoI01NhMVoXYlh0jjdMmrQ/s1600/Bacon052.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tAFPr-tFkJcIpOH7xO-bMv02jHIUGGn-eAat1CHIryr9F5ZlSlDdZDCKEd4UR9asnTlWNRM3uyIn99NwFM3t3YtQVfps3EitihfuSsZxWyRDcvyfAi8vERoI01NhMVoXYlh0jjdMmrQ/s320/Bacon052.jpg" width="150" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkWK_LgNrnR4_zoFwyiFGqM4QAvDhVtY6IAPB9gxjZ9oVjmDdttev7kyKr8aqLj4NUqGXRGsIn9KltvbNxelaWJ9ywOYzF5fFGSH6jxKDBkw0iFvVfkIMxZdnC5VHo1xuX_WGRnKSLOs/s1600/Bacon052.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a><br />
Anyway, this article encourages cooks to prepare bacon the professional chef way by baking it, not by pan frying it.<br />
<br />
Here's how:<br />
<br />
1. Lay your bacon strips out on a wire rack that you place over a foil-lined jelly-roll pan (that's a baking sheet with sides). The wire rack allows the grease to drip down so the bacon doesn't wallow in it's own juices.<br />
<br />
2. Pop the pan in a cold oven and turn it on to 400 degrees.<br />
<br />
3. Bake for 20 minutes or little longer if the bacon is thick. You don't need to turn the bacon, but you might need to rotate the pan if your oven has hot spots.<br />
<br />
What you're left with is flat, evenly cooked bacon that doesn't shrink nearly as much.<br />
<br />
Give it a shot, you may never cook bacon the same again, but I'm warning you that you might want to cook a little extra. If your family is like mine, you can never cook enough bacon.Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.com3tag:blogger.com,1999:blog-6508247546704833643.post-11901864442564199562011-04-06T16:06:00.000-05:002011-04-21T21:23:25.820-05:00Kiss of deathWell gang, we all know restaurants that serve acceptable to outstanding food, but because of their location, die the slow death. I can name several locations that seem to fall under the listing of kiss of death. A couple of spots are on Paramount Boulevard.<br />
<br />
I hope to heck the restaurants I write about do not immediately fall off the map as is the case with Jake's. <br />
<br />
When times are tough, many people cut back on eating out. (Though to drive by any restaurant on Friday night, you would not think that.) Have you noticed all the great two for one, free appetizer, under $15 deals the customer-starved eateries offer? That tells the tale.<br />
<br />
But I digress. Jake's had some flaws, so in hard times, every detail counts. Poor service and mediocre food spelled the end for Jake's. <br />
<br />
I hope the next place I criticize does not shut down. If so, I might have to retire.CLhttp://www.blogger.com/profile/01472880019267991532noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-8999111558623446472011-04-03T17:52:00.019-05:002011-04-16T20:59:30.946-05:00Spring break in Florida! Woo-hoo!<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style=" ;font-family:arial;">Spring break trips weren’t a big thing among my group of friends when I was in college. So it was fun, even though I'm well past 30, to take a spring break trip to Florida with a couple of friends from work.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Katie, Amanda and I headed to southern Florida to visit our friend Danielle. We stayed in Boca Raton, away from the beach and the spring break madness. </span></span><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;">Not that there was too much madness. We were really a week early for spring break, which was probably a good thing. Plenty of room on the beaches. And plenty of seats available in restaurants.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">Mellow Mushroom Pizza Bakers</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Delary Beach</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">mellowmushroom.com</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Our first meal in Florida was at one of Danielle’s favorite pizza places -- the Mellow Mushroom. It was a nice night, so we sat outside. I think that was a good choice, because the interior was very industrial, with high ceilings, exposed ducts, brick and lots of stainless steel -- and noisy with a couple of big groups celebrating something.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Amanda and I ordered The Capri salad as an appetizer, while Danielle opted for a half spinach salad. Plenty of greens to keep stave off the hunger that had been building during a long day of travel from Utah.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaU5RgahU7pYAcb2HwZdGHcnzuyuBeDVDl8_WvmuQYG8Q0y8ch-hpV8m5EDcBqj-lh2HJ9oB1F8DJAQzclCgYIx3W87Xjsd0XhCm25tUvvcZSiAE_nw-_7vIXyjnPe1OPZ0xPgqyFsTH4Y/s1600/MellowMushroomCapri.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaU5RgahU7pYAcb2HwZdGHcnzuyuBeDVDl8_WvmuQYG8Q0y8ch-hpV8m5EDcBqj-lh2HJ9oB1F8DJAQzclCgYIx3W87Xjsd0XhCm25tUvvcZSiAE_nw-_7vIXyjnPe1OPZ0xPgqyFsTH4Y/s320/MellowMushroomCapri.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591495383666691314" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">For dinner, we shared a Kosmic Karma pizza. Red sauce base, mozzarella, sun-dried tomatoes, spinach, feta, roma tomatoes and a pesto swirl. The medium was just right for three people to share. Plenty of toppings and a wonderful crispy-on-the-outside, soft-and-chewy-on-the-inside crust that was slightly sweet.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjJk07iK0prGbRr4ZEoxUDOLfOXKhG5vMwA6Ki_8ttznfsvEPCgL7zxGDvT-EJmeIyvN83SmOYSSkYD4oIAzAqJzAp3fu5xKGoP3LEK9GTV_S-r7weuLWyGrWYJQySYjNK11gbZ_VWXMX/s1600/MellowMushroomPizza.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjJk07iK0prGbRr4ZEoxUDOLfOXKhG5vMwA6Ki_8ttznfsvEPCgL7zxGDvT-EJmeIyvN83SmOYSSkYD4oIAzAqJzAp3fu5xKGoP3LEK9GTV_S-r7weuLWyGrWYJQySYjNK11gbZ_VWXMX/s320/MellowMushroomPizza.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591495707818979490" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Katie got a “build your own” salad, topped with a ton of veggies and buffalo chicken. The pricing was by ingredient, with the lettuce at $3.25 and toppings ranging from 75 cents to $1.75. The salad was huge, but the price was right on target with the “ready to order” salads on the menu.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifU0iemtF1fPUr8_A1Zo7Oybw9ZwFb_P5TNsOTd_wQL3dbS2UcS24hDVC7gGr77NCjIeJzSKzC2LUzpoLR9T_2dzlKwPU2P7LyxBfdvPf6FqI1BFX7IaaKO2kdMWbVjQrMm5dZ28F5ePoe/s1600/MellowMushroomSalad.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifU0iemtF1fPUr8_A1Zo7Oybw9ZwFb_P5TNsOTd_wQL3dbS2UcS24hDVC7gGr77NCjIeJzSKzC2LUzpoLR9T_2dzlKwPU2P7LyxBfdvPf6FqI1BFX7IaaKO2kdMWbVjQrMm5dZ28F5ePoe/s320/MellowMushroomSalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591496168298703858" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Cascades poolside grill</span></span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Delray Beach Marriott</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">http://www.marriott.com/hotels/travel/pbidr-delray-beach-marriott/</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Our first full day of Florida fun found us at Delray Beach -- this time to the actual beach. Using a trick taught to Danielle by one of her friends, we valet parked the car at the Marriott and walked across the street to the beach. It was a relaxing morning on the beach, just enjoying the ocean and the sun. I got stung slightly by a jellyfish, but that’s another story.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">For lunch, we went back over to the Marriott and ate at the poolside restaurant. We had a high table at the edge of the bar, so our waitress was also the bartender. So we maybe didn’t get the attentive service we should have. That was evident when, 30 minutes after placing our orders, we still didn’t have our food. Of course, our waitress didn’t notice because she was too busy catering to the demands of the folks sitting at the bar.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The menu offered fairly typical fare -- sandwiches, salads -- but with a bit of a twist. Amanda and Danielle got the fish tacos. Katie and I had salads. I had an Asian salad, which contained udon noodles among the greens. But I think my salad was missing a few ingredients that were listed on the menu. Katie had requested a few ingredients be left off her salad, but since our order had been lost, her request wasn’t honored. She had to send her salad back twice to get it the way she’d ordered it.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNyS_M1bml_5isljb0r29egm77g3G4DEEqNWCz-9xrzhZM-3lYAh9nnV14q1dw4sd8O_znKVIRCXmggMRQv6hEWS085HN8sJga8xIQJXSkjokBlGGr2CAChb7AzDOULMq815TFUjxIeq2/s1600/MarriottTacos.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNyS_M1bml_5isljb0r29egm77g3G4DEEqNWCz-9xrzhZM-3lYAh9nnV14q1dw4sd8O_znKVIRCXmggMRQv6hEWS085HN8sJga8xIQJXSkjokBlGGr2CAChb7AzDOULMq815TFUjxIeq2/s320/MarriottTacos.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591496849021675106" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Needless to say, we got a 50 percent discount on our food from the manager. They still charged us full price for the drinks, though. Oddly, this was my only alcoholic beverage of the trip. And I make a better margarita. Of course, my margaritas aren’t served poolside in the warm Florida sun.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZh0YlLr240Zi73NI3kbTlglkzbm8el3ouUSlVpHmHbABLPP0muXIWsX5JBfLyYCBqEaeAB5Wl6eK0jhiCxrS1EfWvHNVot9WGhYX-u_T97Yxm27Rxzrz5hjOwsi_XH4D-ayXhKAb1juMK/s1600/MarriottMargarita.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZh0YlLr240Zi73NI3kbTlglkzbm8el3ouUSlVpHmHbABLPP0muXIWsX5JBfLyYCBqEaeAB5Wl6eK0jhiCxrS1EfWvHNVot9WGhYX-u_T97Yxm27Rxzrz5hjOwsi_XH4D-ayXhKAb1juMK/s320/MarriottMargarita.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591496565029365906" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Once we’d eaten, it was back to the beach. Ahhh .... (No, we did not wait 30 minutes before swimming.)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">City Oyster and Sushi Bar</span></span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Delary Beach</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">We went a little more upscale for dinner one night, dining at City Oyster and Sushi Bar.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">A popular place, with outdoor seating, a huge bar and a sushi counter. Prices were as expected, with sharing an appetizer and ordering an entree costing about $30.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">We had calamari for an appetizer, and I was impressed with how it was prepared. Little sheets (rather than rings) of calamari were lightly breaded, and they curled up when perfectly fried. The flavor was good, not overpowering. The aioli sauce was the better of the two dipping sauces.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hXCXjIBclF9tvVFUu9Lc6mIzCCXles10mMDDq3CrUMbfyNfEALzYb52MmpANYGKizYJi0m41f8bVncVJNJiaANHOXaVETS_Tt5boRxhLiafXtktC8TVDBeP_nRjEC4MUZuZmeH3rLrab/s1600/Calamari.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hXCXjIBclF9tvVFUu9Lc6mIzCCXles10mMDDq3CrUMbfyNfEALzYb52MmpANYGKizYJi0m41f8bVncVJNJiaANHOXaVETS_Tt5boRxhLiafXtktC8TVDBeP_nRjEC4MUZuZmeH3rLrab/s320/Calamari.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591497223567743666" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The menu was extensive, but I just couldn’t decide what to order. So I ordered off the sushi menu. I’m not a raw fish fan, so my sushi ordering is usually limited. I opted for a shrimp tempura roll and a roll called the mango tango. I didn’t realize that one would have raw fish on it. But I took a chance and tried it -- and it was pretty darn good.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOtFPS2jqgUNTipvXp7TG5FYWLvHqmKr1NQ4nHKdsTJvKHoHBBBOhfNfC1m9-TpRu8sJOkllVLNp4thXEkQX2nb5o04oSVsKiGwutqBr7HdpbWWEP6zXlgbsHNUjts9eYGpYfI6l-FvCdi/s1600/DSC00110.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOtFPS2jqgUNTipvXp7TG5FYWLvHqmKr1NQ4nHKdsTJvKHoHBBBOhfNfC1m9-TpRu8sJOkllVLNp4thXEkQX2nb5o04oSVsKiGwutqBr7HdpbWWEP6zXlgbsHNUjts9eYGpYfI6l-FvCdi/s320/DSC00110.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591497518465337090" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">And can someone tell me how to eat the end slice of the shrimp tempura roll, the one with the tail sticking out? That darn thing always falls apart on me.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Flanigans Seafood Bar and Grill</span></span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">http://www.flanigans.net/index.html</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">There are a ton of Flanigan’s locations around Boca Raton, so I’m not sure at which one we ate. But since it was St. Patrick’s Day, the bar was decorated to the nines. As were the waitresses. And even though it was before noon, beer pong was well under way out on the terrace.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdkXa26w4WJrhC9qS0dFAhezV7eaBld2CT8xdttS-eVIfnTi1zYghtv6QzvvwD3YJjt7SxNeTFKOQ_0AzhQG7LvNuQNiyUs3Gx2D-ANldSopHC_kYqhoEg6mAMoRiCXEgzYPxuHcNdV02/s1600/FlanDecor.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdkXa26w4WJrhC9qS0dFAhezV7eaBld2CT8xdttS-eVIfnTi1zYghtv6QzvvwD3YJjt7SxNeTFKOQ_0AzhQG7LvNuQNiyUs3Gx2D-ANldSopHC_kYqhoEg6mAMoRiCXEgzYPxuHcNdV02/s320/FlanDecor.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591497760487782242" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Outdoor dining that day was limited to corned beef and cabbage. So we opted for a booth inside. Classic Florida photos, maps, nautical stuff and memorabilia decorated the walls ... at least the part of the walls we could see through the green decorations. The tabletops were old nautical maps, which provided some pre-lunch entertainment as we tried to figure out what area the map showed (our map had the legend down in the corner, so it didn’t take too long).</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The menu is quite extensive, with a ton of lunch and drink specials. Ribs are a house specialty, but none of us were willing to eat those in public. (They even make deep-fried egg rolls with the rib meat.) The menu listed a “fresh dolphin sandwich.” Danielle assured us that’s a fish, not that friendly Flipper kind of dolphin. Still didn’t order that, just in case.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Two of us ordered the Caribbean Burger, which was 10 ounces of beef slathered in a special BBQ sauce and melted cheddar cheese, topped with two strips of bacon. By the time I added the lettuce, tomato and onion, there was no way I was getting the burger into my mouth, so I ended up eating it with a fork and knife. Amanda fared a bit better, but still couldn’t eat the whole thing. Neither of us loved the BBQ sauce (and we’re both big BBQ sauce fans), as it was on the sweet side and didn’t really have a kick to it.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2f0SY3wRDo1P_CnikHc7rL3mvBYDXyeeo-uXTWJtjBPX-MpYpGWUFL6Bcod-NycUHo6Agqy69BsqJG3qjA-aFp3m7GvbKSbE_1ZQO-NVcPfvCEIj6TxHaQGEar_XzkVn_Xmu_PSXFF3d/s1600/FlannBurger.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2f0SY3wRDo1P_CnikHc7rL3mvBYDXyeeo-uXTWJtjBPX-MpYpGWUFL6Bcod-NycUHo6Agqy69BsqJG3qjA-aFp3m7GvbKSbE_1ZQO-NVcPfvCEIj6TxHaQGEar_XzkVn_Xmu_PSXFF3d/s320/FlannBurger.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591498027994484434" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Danielle loves the clam chowder. Clams ... ewwww.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">We even got to take our 32-ounce soda cups with us as souvenirs.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPt6oMBj1eJh2OFGvtUIxLBDT4acftTtj60hS26nDiA3L08P0OEoiuGiszJplCW7253_7-sBi6OkGm1h8DIlay3rm4lAmxrt8Mju0tHgfwRsMKfoHtgjiYOPXabaSYh8SDaUod-4pDi5c/s1600/FlanCup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPt6oMBj1eJh2OFGvtUIxLBDT4acftTtj60hS26nDiA3L08P0OEoiuGiszJplCW7253_7-sBi6OkGm1h8DIlay3rm4lAmxrt8Mju0tHgfwRsMKfoHtgjiYOPXabaSYh8SDaUod-4pDi5c/s320/FlanCup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591498210448630594" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style=" ;font-family:arial;font-size:medium;"><b>Jaxon’s Ice Cream Parlour and Restaurant</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Dania Beach, Fla.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">http://www.jaxsonsicecream.com/</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">After a big lunch at Flanigan’s and a drive down the coast, I wasn’t sure I was ready for dessert. Until I saw the ice cream sundaes at Jaxson’s.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">This place is tucked away at the end of a strip mall. The restaurant has been around since the 1950s and has been featured on Food Network and in Bon Appetit and Southern Living magazines.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">We got there in the middle of the afternoon, so it wasn’t too busy. When you walk in the front door, you’re in a mini candy store, which is stocked with sweets you haven’t seen since you were a kid. (I had to buy a box of candy cigarettes, for old time’s sake.) And some candy you haven’t seen before -- like a gummy bear that was about 5 inches tall and weighed at least a pound.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Based on the photos from the website, the decor hasn’t changed much since the early days, with the walls lined with license plates and antiques. Tables were close together, and the old-style soda fountain chairs weren’t that comfortable.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Three of us shared two desserts (one person had to abstain from sweets for dietary reasons) -- a turtle sundae and a Two on a Blanket sundae.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The turtle sundae had vanilla ice cream, hot fudge, butterscotch sauce and plenty of pecans.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0LLcfaSLts2cBifj6UX9sgIvWzRQjvj-oHrJ1MR2JAir6V43QfJquOtvJS0uodXOqWipiPJ7L393IYxFSO93ErROXO7d9iHI5-2EWpdrnBm1Jca4LjgVgj_ygBMJYloGuphWsRS-74ZM/s1600/JaxsonsTurtleBefore.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0LLcfaSLts2cBifj6UX9sgIvWzRQjvj-oHrJ1MR2JAir6V43QfJquOtvJS0uodXOqWipiPJ7L393IYxFSO93ErROXO7d9iHI5-2EWpdrnBm1Jca4LjgVgj_ygBMJYloGuphWsRS-74ZM/s320/JaxsonsTurtleBefore.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591498562341798850" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The Two on a Blanket was two slices of pound cake, topped with vanilla and chocolate ice cream, hot fudge and nuts.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-b5m5VmnnN-Al2m2b5Rvp05qGTbMD2pqp_z_LK-sEOTS8x7GmFnWGcaDFElBwKuRQsZkvJit4RdZ0pZY7d2kTOpOCtUFpXYKcXMgvOfzgzhtZqVnp7O_nfubHtWRF0h9GA4P_LgI5FIlU/s1600/JaxsonsBlanketBefore.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-b5m5VmnnN-Al2m2b5Rvp05qGTbMD2pqp_z_LK-sEOTS8x7GmFnWGcaDFElBwKuRQsZkvJit4RdZ0pZY7d2kTOpOCtUFpXYKcXMgvOfzgzhtZqVnp7O_nfubHtWRF0h9GA4P_LgI5FIlU/s320/JaxsonsBlanketBefore.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591498792185236882" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Both sundaes came with a 3-inch high swirl of whipped cream -- colored green for St. Patrick’s Day -- topped with a cherry and an American flag. (An Irish flag would have been more appropriate, one would think.)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">We made a pretty good dent in the sundaes, but there was no way we could eat all of that! Too bad ice cream doesn’t make for good leftovers.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24pXnrTT8SXG6vRxNE84WZLs45xWnjYaK_kwqEv1GToSh4gDixd5MFe9paBg1mWSmmppUGhuT8KNV8CFtLHA48mRhmrs-E40wH1G5TB_ka9NbFvqqkWQFsmIYmMMXE1eXBvqLMjcCiYbO/s1600/JaxsonsBlanketAfter.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24pXnrTT8SXG6vRxNE84WZLs45xWnjYaK_kwqEv1GToSh4gDixd5MFe9paBg1mWSmmppUGhuT8KNV8CFtLHA48mRhmrs-E40wH1G5TB_ka9NbFvqqkWQFsmIYmMMXE1eXBvqLMjcCiYbO/s320/JaxsonsBlanketAfter.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591499114188592498" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74zVDE3r__b7V1fdvNIPFU_vNjon61YqmLjGjseF4WSIudIwIOGr93EAFp5bbsAFijCnz0jxZKVTELmtH97YZd8kv9MDmTe6iP5svvDEZe_rsccDM0gcCdY5OMzWz309rxJXppGAFBi9U/s1600/JaxsonsTurtleAfter.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74zVDE3r__b7V1fdvNIPFU_vNjon61YqmLjGjseF4WSIudIwIOGr93EAFp5bbsAFijCnz0jxZKVTELmtH97YZd8kv9MDmTe6iP5svvDEZe_rsccDM0gcCdY5OMzWz309rxJXppGAFBi9U/s320/JaxsonsTurtleAfter.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591499023078822338" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I do regret that we didn’t order the “sidecar” of hot fudge. That would have been awesome.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Universal Studios and Islands of Adventure</span></span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Orlando</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Yes, we’re crazy. We drove three hours to Orlando one day just to go to Universal Studios -- so we could go to The Wizarding World of Harry Potter. Yes, we’re geeks ... we freely admit that.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">And when you’re in the world of Harry Potter, there are two drinks you must try -- butterbeer and pumpkin juice. I opted for the latter.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpSWaoep1vsBhA94cYK7cwADR2rRsf-AdZzQO37eB5ZOhGvDTIcEnSm9oYZWA5P0_odYSz0DSRXtYISKN_zR9sW5g4i2mUvFh8fyjEi6cpmVEcXek9u3TKj_qyqBtDulnQF_jNvEc7lbg/s1600/DSC00258.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpSWaoep1vsBhA94cYK7cwADR2rRsf-AdZzQO37eB5ZOhGvDTIcEnSm9oYZWA5P0_odYSz0DSRXtYISKN_zR9sW5g4i2mUvFh8fyjEi6cpmVEcXek9u3TKj_qyqBtDulnQF_jNvEc7lbg/s320/DSC00258.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591499345729192386" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The pumpkin juice came in an appropriate capped bottle. The ingredient list says it is made of apple juice, apricot puree, pumpkin puree and spices. It reminded me of sweet pumpkin cookies, as the spices were heavy on nutmeg and cinnamon.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Katie and Amanda had butterbeer, which was available regular or frozen, in a regular plastic cup or collectible mug. Katie was nice enough to let me taste hers -- it was like drinking butterscotch.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzPd5HCWaUMijbwqAaXENrBf_p9NOouTvgUZQrdfD5bEkNzeZBJMSZJRouTXEszFfAPS4T3cXgVlMsu0TAXlE7f2WH43fB6rjfA2pwU0ErBOlh793qQKNdXsYj3y-WmwswjCfHpLKOFoH/s1600/DSC05040.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 180px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzPd5HCWaUMijbwqAaXENrBf_p9NOouTvgUZQrdfD5bEkNzeZBJMSZJRouTXEszFfAPS4T3cXgVlMsu0TAXlE7f2WH43fB6rjfA2pwU0ErBOlh793qQKNdXsYj3y-WmwswjCfHpLKOFoH/s320/DSC05040.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591499589384436034" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Of course, both of these beverages cost us a pretty penny. It is theme park food, after all.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">One thing you can skip is Harry Potter world is the chocolate frog. We bought ours at Honeyduke's sweet shop. They're cute, but don't waste your $10, because the chocolate is horrible.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWJoJLmFk3eDc3bUYZRnActzb9wafVr6uUvzJVDAGztQfCnfptBdml7_IrPMj3wBl09nmXMy2RDEfqKFP_IaHPWAZEykxrdx9lesX5z7LM6BLXckRg89a7upfS1HZFPIF6MLsGpEWK_sL/s1600/DSC00423.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWJoJLmFk3eDc3bUYZRnActzb9wafVr6uUvzJVDAGztQfCnfptBdml7_IrPMj3wBl09nmXMy2RDEfqKFP_IaHPWAZEykxrdx9lesX5z7LM6BLXckRg89a7upfS1HZFPIF6MLsGpEWK_sL/s320/DSC00423.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591500158672852290" /></a><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">We had a late lunch at Lombard’s Seafood Grille, on the Universal Studios side of the park. Even at 3 p.m. we had to wait 30 minutes. We were seated next to the fish tank, which is always fun, although you wonder if the fish inside were friends with the fish on your plate. After several hours of walking around and standing in lines, it was nice to sit down in air conditioning for a bit.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The menu wasn’t anything special. I had a steak sandwich, was was heavier on the bread than the steak. Katie’s salad was just average. Amanda’s meal was apparently so average that I can’t remember what it was.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">Panera Bread</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Boca Raton</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">www.panerabread.com</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Yes, I know this is a chain restaurant. But we don’t have any in Utah. Not a single one! And it is one of my favorite places to eat. Sure, I know the fat content and calories in their salads and sandwiches are sky high, but I honestly don’t care. That bowl of cream of chicken and wild rice soup was worth it.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Legal’s Sea Foods</span></span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Boca Raton</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">www.legalseafoods.com/restaurants/boca-raton-town-center</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic; min-height: 15.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Century Gothic"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I thought these were just in Boston, but there was one at the mall in Boca Raton. The menu was very similar to what was available in Boston. I had the lump crab cakes, which were served with a light side salad. Yum.</span></span></p>Allisonhttp://www.blogger.com/profile/16834866736610942331noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-36045238738394912152011-03-11T14:59:00.002-06:002011-03-11T15:07:21.991-06:00The real dealIf you want good steak, go where the cows hang out.<br />
<br />
Three of my former colleagues and I will attest Stockyards Cafe, 101 S. Manhattan St., has the best meat in town. Though a bit out of the way for many to think of at lunchtime, the reward makes the trek worthwhile. <br />
<br />
We arrived a few minutes past 11. No cattle auction today. The parking lot reflected the crowd inside: a mixture of businessmen and cattlemen. We chose a seat in the already half-full restaurant and got our menus quickly.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiya3ICvfr2tykTWcnHLrZii41MWTXY7lKgznwdhMAI5ldaswQrvp04NhL7Ta1NlYNp_zRLBexo5DgTCjhn1wTwVrK9WQcCTStS9Dwiv-_ePwGK8XtBfk46Aft41oeK9E4g3rkR-PZq7bOn/s1600/food+002.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiya3ICvfr2tykTWcnHLrZii41MWTXY7lKgznwdhMAI5ldaswQrvp04NhL7Ta1NlYNp_zRLBexo5DgTCjhn1wTwVrK9WQcCTStS9Dwiv-_ePwGK8XtBfk46Aft41oeK9E4g3rkR-PZq7bOn/s320/food+002.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><em><span style="color: black; font-size: small;">Thanks to Alex Chihak for shooting the food.</span></em></strong></td></tr>
</tbody></table>I ordered the chicken-fried steak with cream gravy and a baked potato. The others ordered a steak with their choice of a baked potato or french fries. The crispy mixed veggie salad came quickly after the menus.<br />
<br />
The interior of the cafe reflects the nature of its lifeblood. A buffalo head, its cowboy hat tilted rakishly, dominates one wall. Photos of celebrities, and those not so celebrated, line the walls above the windows. <br />
<br />
For the money, best meat and down-home atmosphere, making a trip to the Stockyards Cafe makes a meal somehow more authentic. <br />
<br />
<div style="margin: 0px 0px 8px;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng0MK-OaE72pI6tSY8yy86me1uWk-oZQE3RRF79207VcK1WmsSrHdW1KeNlc61qmnpi1F41v9xUDM6Vw6q1tkda8LVfr4InzKlDDSEUZJRrhTxQtPeXThwIM74JG6XWUAMZWZaV_16c4T/s1600/food+003.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng0MK-OaE72pI6tSY8yy86me1uWk-oZQE3RRF79207VcK1WmsSrHdW1KeNlc61qmnpi1F41v9xUDM6Vw6q1tkda8LVfr4InzKlDDSEUZJRrhTxQtPeXThwIM74JG6XWUAMZWZaV_16c4T/s320/food+003.jpg" width="320" /></a></div>Open 6:30 a.m. to 2:30 p.m., Monday through Thursday; 6:30 a.m.- to 2:30 p.m. and 5 to 9:30 p.m., Friday and Saturday, </div>CLhttp://www.blogger.com/profile/01472880019267991532noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-58430193685022897112011-03-08T21:22:00.004-06:002011-03-08T21:44:17.238-06:00My new favorite pasta dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxrRYjwBME8SlLv0j_qnWT0dHz6yDegJeBw2MQ7S856GZ5a-DGl8jmq1Es4mutxHhyphenhyphen99yDIYWh87tlihApt30cAINFFFkbMrLUZ4NpeMChuQJrZlVzMy0RqWmyTEoayM3FyW0W57OLMVu/s1600/Alfredo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxrRYjwBME8SlLv0j_qnWT0dHz6yDegJeBw2MQ7S856GZ5a-DGl8jmq1Es4mutxHhyphenhyphen99yDIYWh87tlihApt30cAINFFFkbMrLUZ4NpeMChuQJrZlVzMy0RqWmyTEoayM3FyW0W57OLMVu/s320/Alfredo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581918914434081378" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></div><span class="Apple-style-span" style="font-size: small;">It's quick, it's easy.</span></span></span><div><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"></span></span><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: small;">When it comes to cooking, those are the two most important things for me.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: small;">And I hate lots of leftovers.</span></span></div><div><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: small;">But it seems like the leftovers from my new favorite pasta dish — alfredo with chicken, spinach and tomatoes — don't last long enough.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Lightly saute 1/2 to 2/3 of a bag of spinach with a few cloves of fresh garlic. Use the whole bag if you really like spinach (or if you don't have chicken, like happened to me one night).</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Dump in a jar of alfredo sauce. I've been using the Progresso brand because they make a good "light" version. (If you're a fancy cook, like Dorsey, you could make the alfredo sauce from scratch. I'm not that adventurous.) Depending on how much spinach I've used, sometimes I thin the sauce down with a bit of milk.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Turn the heat down to low.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Toss in chopped, cooked chicken. I had an extra chicken breast or two from another other dish I had made.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Add grape tomatoes that have been sliced in half. I liked the sweetness of the grape tomatoes with the other flavors. I'm sure any other kind of tomato would work.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Simmer the sauce over low long enough to heat everything up. The spinach will wilt more while the sauce is heating.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I've been serving this over whole wheat penne pasta with a touch of Parmesan cheese.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div></div>Allisonhttp://www.blogger.com/profile/16834866736610942331noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-80481049694960177872011-02-23T19:01:00.000-06:002011-02-23T19:01:46.751-06:00Brisket that's worth the time and effort<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0KbsE00eUDyOTXomCGpoj98V-ofQCoVhuK3dJp_86RmJJiOCod3Ysb29pHl1hDSJVJ4g2CltbpZqJEP27pKbXPIwShh5dhURKKmteqLg3RQhlpTuE6xdMnxjH3GHAlgwnK7c3a_eJSc/s1600/242727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0KbsE00eUDyOTXomCGpoj98V-ofQCoVhuK3dJp_86RmJJiOCod3Ysb29pHl1hDSJVJ4g2CltbpZqJEP27pKbXPIwShh5dhURKKmteqLg3RQhlpTuE6xdMnxjH3GHAlgwnK7c3a_eJSc/s320/242727.jpg" width="320" /></a></div><br />
For years, I used a brisket recipe handed down by my former father-in-law. All you had to do was sprinkle the brisket with <a href="http://www.lawrys.com/Products/Spice-Blends/Seasoned-Salt.aspx">Lawry's Seasoned Salt</a> and garlic salt, top it with sliced onion and bell pepper and douse it with some <a href="http://en.wikipedia.org/wiki/Liquid_smoke">liquid smoke</a>. Cover the whole thing in foil and cook in the oven for several hours on low heat. A half hour before it's done, remove the foil, slather on some <a href="http://woodysfoods.com/sauces.php">Woody's Cook-in' Sauce</a> and cook for another 30 minutes. It took about 10 minutes of prep time, then you let it cook all day, and voila, you had a pretty decent brisket.<br />
<br />
I traded potential taste for ease of preparation, but deep down in my heart, I knew I was taking the easy way out.<br />
<br />
The fact of the matter is that great brisket takes time and careful nurturing. You don't cook it in an oven, and you don't use liquid smoke to impart a true smoky flavor. That can only be achieved by wood and charcoal.<br />
<br />
So, when <a href="http://www.epicurious.com/">Bon Appétit</a> published the Southwestern Barbecued Brisket with Ancho Chile Sauce recipe a few years ago, it caught my eye, and I decided to quit being so lazy and put in the work it takes to make a great brisket.<br />
<br />
Oh man, was it worth it!<br />
<br />
The recipe listed below is simple in its preparation, but plan to spend all day nursing this baby to fruition. As I've said before, I abhor gas grills. Charcoal is the thing for me, and that means it's more difficult to maintain a constant 250 degree incubator. You have to cook the meat slowly to break down the naturally tough brisket and give it plenty of time to absorb the smoky goodness of the hickory chips.<br />
<br />
The <a href="http://whatscookingamerica.net/Q-A/AnchoPowder.htm">ancho chile powder</a> used in the rub and sauce isn't easy to find (at least in Amarillo), but try to avoid substituting just plain old chile powder. Ancho chile powder is made from <a href="http://en.wikipedia.org/wiki/Poblano">poblanos</a>, and it has a smoky flavor quite different from your typical chile powder.<br />
<br />
While I've added the preparation information for the sauce, I prefer my brisket with only the rub. It really doesn't need any sauce to enhance it; however, barbecue is admittedly a matter of personal taste, so if you have to have sauce, this is a good one. I have to add the disclaimer, though. The only time I made the sauce, I didn't have ancho chile powder. Like I said, it's hard to find it in Amarillo, but the last time I was in Houston, I picked up some at <a href="http://www.wholefoodsmarket.com/index-3.php">Whole Foods</a>.<br />
<br />
I know that you're thinking that you don't have time to spend all day babysitting the grill just to make a brisket, but I promise that you won't be sorry. Find a day when you're planning on staying home anyway, maybe doing some chores around the house. All you need to do is check the grill about every 15 minutes or so to ensure that the temperature is staying close to 250.<br />
<br />
Once you've tasted your efforts, don't be surprised if you start thinking about buying one of those trailerable barbecue rigs and hitting the road for one of Texas' many barbecue cook-offs.<br />
<br />
<span style="font-size: large;"><b>Southwestern Barbecued Brisket with Ancho Chile Sauce</b></span><br />
<b>Ingredients</b><br />
<ul class="ingredientsList"><li class="ingredient">4 teaspoons coarse kosher salt</li>
<li class="ingredient">1 tablespoon (packed) golden brown sugar</li>
<li class="ingredient">2 teaspoons ancho chile powder*</li>
<li class="ingredient">1 teaspoon paprika</li>
<li class="ingredient">1 teaspoon ground cumin</li>
<li class="ingredient">1 teaspoon granulated garlic</li>
<li class="ingredient">1 teaspoon coarsely ground black pepper</li>
<li class="ingredient">1 5-to 5 1/2-pound flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side</li>
<li class="ingredient">4 cups hickory or oak wood chips, soaked in water 1 hour</li>
<li class="ingredient">4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans (for wood chips, if using gas grill)</li>
<li class="ingredient">2 11 3/4 x 8 1/2x1 1/4-inch disposable aluminum pans (for brisket)</li>
<li class="ingredient">Heavy-duty aluminum foil</li>
<li class="ingredient">Ancho Chile Sauce</li>
</ul><span style="font-size: small;"><b>Preparation</b></span><br />
<div class="instructions" id="preparation"><div class="instruction">Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours. </div><div class="instruction"><b>For charcoal grill:</b><br />
Remove top rack from barbecue. Prepare barbecue (low heat). Light briquettes in chimney; pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish 2 or 3 more times during grilling). Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue. Heat barbecue to 300°F. </div><div class="instruction"><b>For gas grill:</b><br />
Remove top rack from barbecue. Prepare barbecue (low heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain 2 cups wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue. Heat barbecue to 300°F. (If temperature rises too high on 3-burner grill, turn off burner without chips.) </div><div class="instruction">Unwrap brisket and arrange fat side up in 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan; place pan over unlit part of barbecue. Cover barbecue. Cook brisket until instant-read thermometer inserted into center registers 160°F, adjusting vents or adding more charcoal as needed (if using charcoal grill) or adjusting gas levels (if using gas grill) to maintain temperature inside barbecue grill at 250°F, about 31/2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed. </div><div class="instruction">Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil. Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan. Return to grill over unlit side, maintaining temperature inside grill at 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1/2 hours longer. Transfer brisket in pan to rimmed baking sheet. Let rest at least 1 hour and up to 2 hours. </div><div class="instruction">Carefully unwrap brisket, saving any juices in foil. Transfer juices to small pitcher. Place brisket on work surface. Thinly slice brisket across grain; transfer to platter. Brush brisket with some of juices. Serve with any remaining juices and Ancho Chile Sauce. </div><div class="instruction"><i>* Available in the spice section of many supermarkets and at Latin markets.</i> </div></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="font-size: large;"><b>Ancho Chile Sauce</b></span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><b>Ingredients</b></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><ul class="ingredientsList"><li class="ingredient">1 dried ancho chile, stemmed, seeded, coarsely torn*</li>
<li class="ingredient">2 tablespoons vegetable oil</li>
<li class="ingredient">1 cup chopped onion</li>
<li class="ingredient">1 tablespoon tomato paste</li>
<li class="ingredient">3 garlic cloves, minced</li>
<li class="ingredient">1/2 cup dry red wine</li>
<li class="ingredient">1/2 cup ketchup</li>
<li class="ingredient">1 tablespoon apple cider vinegar</li>
<li class="ingredient">1 tablespoon (packed) dark brown sugar</li>
<li class="ingredient">2 teaspoons Worcestershire sauce</li>
<li class="ingredient">1/4 teaspoon ground cumin</li>
</ul><a href="http://www.epicurious.com/recipes/shoppinglist/custom/Ancho-Chile-Sauce-242728" id="printShoppingList" target="_blank"></a><br />
<div class="instructions" id="preparation"><h2><span style="font-size: small;">Preparation</span></h2><div class="instruction">Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid. </div><div class="instruction">Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly. </div><div class="instruction">Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: <i> Can be made 3 days ahead. Cover and chill.</i> </div><div class="instruction"><i>* Available at many supermarkets and at specialty foods stores and Latin markets.</i></div></div></div>Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-39841764440360593692011-02-20T13:55:00.000-06:002011-02-20T13:55:16.765-06:00A Stout Dinner<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZf31r6Y4giOmCjFCAdQDcMHdJD1tvK-Johe9XyKDloNkLl4yP1XczAayfWuz6hQJkPiMw4Xf3NpPeZp0f-jaBoRup28ZrR33amIabB1zWP-iwYFs9I_W49OKBXHW5dq3xOboc-D10XA4/s1600/IMG_0628.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZf31r6Y4giOmCjFCAdQDcMHdJD1tvK-Johe9XyKDloNkLl4yP1XczAayfWuz6hQJkPiMw4Xf3NpPeZp0f-jaBoRup28ZrR33amIabB1zWP-iwYFs9I_W49OKBXHW5dq3xOboc-D10XA4/s320/IMG_0628.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Steak with Stout Pan Sauce and Potato and Spinach Cakes</span><br />
<span style="color: black;">with Rouille sauce. </span></td></tr>
</tbody></table>Jami and the boys will tell you that I rarely find a recipe that I just "have" to make again. I love the hunt for the perfect recipes and the anticipation of making something new.<br />
<br />
A couple of weeks ago, though, I hit upon a couple that are definitely going into the book to make again. <br />
<br />
The main course was Steak With a Stout Pan Sauce, and for the side, I made Potato and Spinach Cakes with Rouille.<br />
<br />
Normally, I grill outdoors year-round. Cold, rain, it doesn't matter. That comes from a deeply held belief that steaks should be charbroiled over hot coals (no gas grill for me). In fact, the grill would have to be buried under a foot of snow before I'd ever cook a steak on the stove. <br />
<br />
Well, guess what? The grill was buried under a foot of snow. I'd picked up a couple of <a href="http://en.wikipedia.org/wiki/Strip_steak">New York strips</a> from <a href="http://www.unitedsupermarkets.com/">United</a>, where they have <a href="http://en.wikipedia.org/wiki/Black_Angus">black Angus beef</a>, and they are incredibly proud of it. Usually, their meat is pretty good, albeit outrageously expensive, but these steaks were superb, and it wasn't just my cooking either.<br />
<br />
The recipe below calls for cooking the the steaks in a nonstick pan, but that's just nuts. You simply cannot get a good sear using a nonstick pan. If you have to cook a steak on the stove, I recommend a cast-iron skillet. They get hot enough to properly caramelize the outside of the meat, enhancing the flavor and giving it a more desirable appearance. Yes, it's more work to clean up, but it makes a huge difference in the quality of the meal.<br />
<br />
One nice thing about cooking steaks on the stove, though, is that it is much easier to control the temperature, and the four minutes per side listed in the recipe cooked them to perfection (assuming you like medium rare). FYI: I refuse to cook steaks beyond medium rare, so if you don't at least like them that way, don't come over for steaks. I'm, sorry, but it's a moral issue.<br />
<br />
I was little surprised that the Stout Pan Sauce didn't call for <a href="http://en.wikipedia.org/wiki/Deglazing_%28cooking%29">deglazing</a> the pan to incorporate the brown bits for flavor (the only other reason for cooking a steak inside), but believe me, this sauce does not suffer from any lack of flavor.<br />
<br />
Now, I'm not one of those purists who think that its sacrilege to put sauce on a good steak. I agree that a good steak doesn't need sauce, but that doesn't mean a good sauce can't enhance a good steak, and that's exactly what the Stout Pan Sauce does. You can use any Stout beer, and most people would probably opt for <a href="http://www.guinness.com/">Guinness</a>, the best known of the stouts. But to me, Guinness is overrated. Instead, I went with a <a href="http://www.samueladams.com/">Sam Adams</a> Cream Stout. It's a little smoother than Guinness. In my opinion, Sam Adams is one of the best, consistent major American breweries out there.<br />
<br />
For the side dish, I tried something I'd never done before — make potato cakes. You'll notice that the recipe below calls for <a href="http://en.wikipedia.org/wiki/Kale">kale</a>, but I forgot to get kale during the trip to the grocery store, so I substituted spinach instead, and I actually think it turned out better. These cakes aren't easy to make, and I think I need to work on my technique a little. You are basically taking mashed potatoes, forming them into a patty and then searing them on both sides to form a nice crust. It's not easy keeping the mashed potatoes in a patty form. You really do need the nonstick pan for these, but the pan needs to be hot to make the outside of the cakes crispy. Make sure you cook them in batches, giving yourself plenty of room to flip them.<br />
<br />
Done correctly, you kind of end up with a hash browns/mashed potato sandwich. Done incorrectly, and you kind of get a potato blob that's yummy, but not that pretty to look at. Like I said, I need to work on my technique. About half of them turned out "pretty" and half turned out more like blobs.<br />
<br />
The recipe calls the sauce a <a href="http://en.wikipedia.org/wiki/Rouille">rouille</a>, but to me it's more a <a href="http://en.wikipedia.org/wiki/Remoulade">remoulade</a>, but regardless of what you call it, it's the perfect topper for these potato cakes.<br />
<br />
We rounded out the meal with a mixed greens salad with avocado and some forgettable vinaigrette, but overall, it was an excellent meal and one that we'll make again.<br />
<br />
Here are the recipes from <a href="http://www.blogger.com/%5C%5Cwww.epicurious.com">Bon Appétit</a>.<br />
<br />
<span style="font-size: large;"><b>Steak with Stout Pan Sauce</b></span><br />
<br />
<div id="introBlock"><div id="recipe_summary"><div class="summary_data"><b>yield:</b><span class="yield"> Makes 4 servings</span></div><div class="summary_data"><b>active time:</b> <span class="prepTime"> 20 minutes <span class="value-title" title="PT20M"></span> </span> </div><div class="summary_data"><b>total time:</b> <span class="duration"> 20 minutes <span class="value-title" title="PT20M"></span> </span> </div><div id="recipeDetails_textOffer_BNA"><span class="summary" id="truncatedText"><b>The product: </b> Stout (like Guinness) is a rich, dark British beer that's full of flavor. <br />
<b>The payoff: </b> Restaurant-caliber pan sauce.</span><a class="subLnk" href="https://magazine.epicurious.com/ecom/subscribe.jsp?oppId=4200016&tgt=/atg/registry/RepositoryTargeters/EPI/EPI_recipeDetails_textOffer_BNA&placementId=4200070&logOppId=true&placementGroupId=" target="_blank"></a> </div></div></div><div class="detail_division"></div><div id="ingredients"><div id="ingredients_headline_wrapper"><h2><span style="font-size: small;">Ingredients</span></h2></div><ul class="ingredientsList"><li class="ingredient">5 teaspoons dijon mustard, divided </li>
<li class="ingredient">2 12-ounce new york strip steaks </li>
<li class="ingredient">2 teaspoons olive oil, divided </li>
<li class="ingredient">1 tablespoon butter, room temperature </li>
<li class="ingredient">2 teaspoons all purpose flour</li>
<li class="ingredient">1 large garlic clove, pressed </li>
<li class="ingredient">1/2 cup low-salt beef broth </li>
<li class="ingredient">1/2 cup stout</li>
<li class="ingredient">1 tablespoon (packed) dark brown sugar </li>
<li class="ingredient">1 tablespoon soy sauce</li>
</ul></div><div class="instructions" id="preparation"><h2><span style="font-size: small;">Preparation</span></h2><div class="instruction">Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet. </div><div class="instruction">Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes. </div><div class="instruction">Thinly slice steaks; divide among plates. Drizzle sauce over and serve. </div><div class="instruction"><br />
</div><div class="instruction"><span style="font-size: large;"><b>Potato and Kale Cakes with Rouille </b></span></div><div class="instruction"><br />
</div><div id="recipe_summary"><div class="summary_data"><b>yield:</b><span class="yield"> Makes 12</span></div><div class="summary_data"><b>active time:</b> <span class="prepTime"> 1 hour 25 minutes <span class="value-title" title="PT1H25M"></span> </span> </div><div class="summary_data"><b>total time:</b> <span class="duration"> 1 hour 50 minutes (inudes cooling time) <span class="value-title" title="PT1H50M"></span> </span> </div><div class="padTop14" id="recipeIntroText"><span class="summary" id="truncatedText">Mashed potatoes take on a new form in this delicious dish. A mixture of mashed potatoes and wilted kale is shaped into patties and pan-fried,...</span> <span class="greenLnk"><a class="greenLnk" href="http://www.blogger.com/post-edit.g?blogID=6508247546704833643&postID=3984176444036059369">more</a> ›</span> </div></div></div><div class="instructions" id="preparation"><span style="font-size: small;"><b>Ingredients</b></span><br />
<div id="ingredients"><div id="ingredients_headline_wrapper"></div></div><div id="ingredients"><b>Rouille:</b> <br />
<ul class="ingredientsList"><li class="ingredient">1/2 cup mayonnaise </li>
<li class="ingredient">1 tablespoon extra-virgin Olive oil </li>
<li class="ingredient">2 garlic cloves, pressed </li>
<li class="ingredient">2 teaspoons tomato paste</li>
<li class="ingredient">1/8 teaspoon smoked paprika </li>
<li class="ingredient">Pinch of cayenne pepper</li>
</ul><br />
<b>Cakes:</b> <br />
<ul class="ingredientsList"><li class="ingredient">1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes</li>
<li class="ingredient">1/4 cup whole milk </li>
<li class="ingredient">2 tablespoons (1/4 stick) unsalted butter</li>
<li class="ingredient">1 teaspoon coarse kosher salt, divided</li>
<li class="ingredient">3 1/2 tablespoons extra-virgin olive oil, divided </li>
<li class="ingredient">1 cup chopped onion </li>
<li class="ingredient">1 large garlic clove, finely chopped</li>
<li class="ingredient">1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped</li>
<li class="ingredient">1 tablespoon chopped fresh thyme </li>
<li class="ingredient">1/8 teaspoon ground nutmeg</li>
</ul></div><div class="instructions" id="preparation"><h2><span style="font-size: small;">Preparation</span></h2><div class="instruction"><b>For rouille: </b><br />
Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: <i> Can be made 1 day ahead. Cover and chill.</i> </div><div class="instruction"><b>For cakes: </b><br />
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use). </div><div class="instruction">Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes. </div><div class="instruction">Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: <i> Can be made up to 2 hours ahead. Let stand at room temperature.</i> </div><div class="instruction">Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.</div></div></div>Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-74022144413407980652011-02-19T10:22:00.000-06:002011-02-19T10:22:55.532-06:00Living the Cold LifeOK. This blog is about Living the Good Life, but we all know it's not all good.<br />
<br />
So, in the interest of balance, I have to discourage you from visiting the Chicago area in the winter.<br />
<br />
I was hanging out in Glenview, a Chicago suburb, a couple of weeks ago, and it was right after Snowmageddon, when about two feet of snow got dumped on the area. <br />
<br />
About the best I can say about the experience is that these people know how to move snow. If snow like that had fallen in Amarillo, we'd all be stuck in our houses for a week, but in Glenview, the roads were clear and dry, albeit lined on both sides by six-foot mounds of frozen leftovers.<br />
<br />
The temperature, though, was another thing all together. While I was there, the high was 14 degrees for most of the week until a heatwave moved through, and it got up to 24. <br />
<br />
So, as fun as Chicago can be and has been, I'd say stay away in February.<br />
<br />
To me, Livin' the Good Life doesn't involve wearing a big-ass coat, gloves and a scarf and still freezing your butt off.<br />
<br />
With that said, if you find yourself in the Chicago suburb of Glenview, here are a few dining suggestions:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclx9WvSj0xA243fsaTHJ6bKQhcbfuVN8sbhKSIvPE1THX5kecuSxkBmyBmMR79VeEdn6fhzwEmgkiYpA9MVj95xk9cuuxjETBBw6pa7Nf_uBfsk-S6rCeYjt-SqBDjzx2rOjOtFgcQFY/s1600/IMG_0216.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclx9WvSj0xA243fsaTHJ6bKQhcbfuVN8sbhKSIvPE1THX5kecuSxkBmyBmMR79VeEdn6fhzwEmgkiYpA9MVj95xk9cuuxjETBBw6pa7Nf_uBfsk-S6rCeYjt-SqBDjzx2rOjOtFgcQFY/s320/IMG_0216.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilean Sea Bass prepared Shang Hai style - steamed with fresh ginger <br />
and scallions, served with sticky rice, spinach and rice wine soy sauce</td></tr>
</tbody></table><a href="http://www.mitchellsfishmarket.com/">Mitchells' Fish Market</a><br />
I didn't realize that Mitchells' was a chain, but don't let that deter you. This ain't no Red Lobster. The upscale restaurants are mostly located in the eastern half of the United States. My friend and co-worker Jeff Robertson and I dined there our last night in Glenview. According to Mitchell's Web site, their menu is printed twice a day to reflect the freshness of their fish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwKokxF9nZ0Jne7rLkjbMgR6da1dximpkePUMhSsDSIBC-8xLzerYaZwSSyCZXBdHVtr5qcX9HZcgzf0bDfbkZ0FId-KiAiMxwNzgankmZVpS1fYs3WXrEoOgrbtL0kXk_wVnFte3i_k/s1600/IMG_0211.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwKokxF9nZ0Jne7rLkjbMgR6da1dximpkePUMhSsDSIBC-8xLzerYaZwSSyCZXBdHVtr5qcX9HZcgzf0bDfbkZ0FId-KiAiMxwNzgankmZVpS1fYs3WXrEoOgrbtL0kXk_wVnFte3i_k/s200/IMG_0211.JPG" width="200" /></a></div>I felt like going all out, so I started with a half-dozen oysters. I got the mixed plate with three East Coast and three West Coast oysters. While both were good, the East Coast oysters have a milder, cooler taste while the West Coast oysters are little more briny.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7NNHaYene8YTPslLvXD13rcqOId3wci9R1uXzpwccHRpN_YCFXFPRuMzWKnZTPvQRed4sP_Qx2IvhYfcevKjMqO9lwCaZHBfkwSHsgi06VinT2iZlmBsY_Amg1KONuVaX4OvrS3MUeU/s1600/IMG_0213.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7NNHaYene8YTPslLvXD13rcqOId3wci9R1uXzpwccHRpN_YCFXFPRuMzWKnZTPvQRed4sP_Qx2IvhYfcevKjMqO9lwCaZHBfkwSHsgi06VinT2iZlmBsY_Amg1KONuVaX4OvrS3MUeU/s200/IMG_0213.JPG" width="200" /></a></div>I opted for a Titanic Wedge Salad with bacon, tomatoes and blue cheese dressing (leaving off the egg). Wedge salads are my new favorite. Why? I just think it takes a lot of chutzpah to throw a quarter of a head of iceberg lettuce on a plate, sprinkle it with bacon bits and a few cherry tomatoes and call it a salad. Hell, I've been doing that for years. Who knew I was so trendy?<br />
<br />
The piéce de résistance, though, was the Chilean Sea Bass. Now, I know what you're thinking, but the menu said their Chilean Sea Bass was certifiably sustainable by the Marine Stewardship Council, so I laid aside my guilt and ordered it the recommended Shang Hai preparation — steamed with fresh ginger and scallions, served with sticky rice, spinach and rice wine soy sauce.<br />
<br />
If you've never had Chilean Sea Bass, you're definitely missing out. It's like no other fish I've ever had. The meat is silky and tender. It's like the tenderloin of fish. Even if you don't like fish, I bet you'll like sea bass. There's absolutely no fishy taste and the texture is divine. It's probably the most expensive fish you'll ever order, but it's worth it.<br />
<br />
If you ever get a chance to try Mitchell's, don't pass it by. <br />
<br />
<a href="http://www.rasushi.com/">RA Sushi</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNkyckbwdIOgCeuvQSm5jDvZeTCpY5TgfXLTe1rSrDy81ZnY4hy4BG_7f0v1y1Rw_GAc3BWPXlNkvCXCIb3smPX_iMYh0a3WSf7sWeZ0ceQqeazAVjvaH9lIHFpKz1q_DNRCAxlC9Z8s/s1600/IMG_0205.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNkyckbwdIOgCeuvQSm5jDvZeTCpY5TgfXLTe1rSrDy81ZnY4hy4BG_7f0v1y1Rw_GAc3BWPXlNkvCXCIb3smPX_iMYh0a3WSf7sWeZ0ceQqeazAVjvaH9lIHFpKz1q_DNRCAxlC9Z8s/s320/IMG_0205.JPG" width="320" /></a></div>RA Sushi is another chain I'd never heard of. In fact, the idea of a Sushi chain seems sort of strange to me. I'm not sure why. RA Sushi has a creative menu, and is shooting for the hip, LA look. The liquor bar was as big as the sushi bar, so I'm guessing it's a happening place at night, but for a late lunch, it was almost empty.<br />
<br />
I ordered the Ra'kin Shrimp Roll, which wasn't bad, but the supposedly tempura-fried shrimp on top of each piece was more like a regularly fried shrimp rather than the lighter batter normally associated with tempura.<br />
<br />
The other comment I'll make is a complaint about this trend toward super-sized sushi. In my mind, sushi should be bite-sized. Not only is it easier to pick up with chopsticks, but you can also pop the whole piece in your mouth at once. But like the Happy Meal, Americans seem to be taking a good thing to the extreme. These Ra'kin shrimp rolls were more like three-bite pieces. While it was easy enough eating the shrimp off top, sushi rolls really aren't designed to be bitten into. They don't tend to hold together that well and one of the delightful things about sushi is how all of the flavors come together. Come on America, do we really have to super-size everything we eat?<br />
<br />
With that said, RA Sushi was pretty good and would be worth visiting again. The menu has some creative items on it, and I would like to go with a group. It's always more fun to order a bunch of different things and share.<br />
<br />
For you Texas readers, there are RA Sushi locations in Plano and Houston. <br />
<br />
<a href="http://johnnyskitchen.com/">Johnny's Kitchen & Tap</a><br />
A staff member at the Pioneer Press office in Glenview recommended that Jeff and I try Johnny's Kitchen & Tap. I was a little wary when the menu stressed that they served "real mashed potatoes." I mean, let's face it, is that really a big deal? Anyway, I chose the Skirt Steak Salad and Jeff picked one of the house specialties — <span class="style3"><span class="style4">Rotisserie Roasted Pork with </span><span class="style6"><span class="style7">pine-nut stuffing, real mashed potatoes, housemade applesauce and natural pork gravy. They only serve it a few days a week. </span></span></span><br />
<br />
<span class="style3"><span class="style6"><span class="style7">There wasn't anything wrong with the food at Johnny's, but it wasn't anything special either. The one highlight was an introduction to a new beer (for me) — <a href="http://www.bellsbeer.com/">Bell</a>'s amber ale, which is brewed in Michigan. Very nice. I need to see if I can find some in Texas.</span></span></span><br />
<span class="style3"><span class="style6"><span class="style7"> </span></span></span><br />
<a href="http://www.gulliverspizza.com/"><span class="style3"><span class="style6"><span class="style7">Gulliver's Pizza and Pub</span></span></span></a><br />
<span class="style3"><span class="style6"><span class="style7">You can't go to the Chicago area without trying Chicago-style pizza. Gulliver's was located right next to our hotel, which meant we only had to walk 25 yards in the 0-degree weather. That was reason enough to try it out. The pizza was good, but the service was harried. Our waitress usually delivered items to our table from about three feet away, requiring her to hurl them at us rather than set them down gently. </span></span></span><br />
<span class="style3"><span class="style6"><span class="style7"><br />
</span></span></span><br />
<span class="style3"><span class="style6"><span class="style7">If you haven't had deep-dish pizza, just a word of warning, order a small. These pizzas are a good 2 inches thick, and it doesn't take much to fill you up.</span></span></span><br />
<span class="style3"><span class="style6"><span class="style7"> </span></span></span>Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-8967091257955173882011-02-13T21:29:00.003-06:002011-02-13T21:42:16.205-06:00My new favorite breakfast<p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 25.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">I'm not much of a cook, but I love to bake. I was in the mood for coffee cake a few weeks ago, so browsed the web for some ideas. I found this on www.foodnetwork.com and have really enjoyed it. I've made it several times, and it's great for breakfast.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 25.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 25.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">I add more apple than the recipe calls for, usually about 2 cups. The more, the better.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 25.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">I've been playing around with the streusel recipe. I thought the streusel topping had too much flour. And not enough butter. So I've been adding another tablespoon or two of butter. And I've also thrown in a bit of brown sugar, a handful of oats and some walnuts.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 25.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 25.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">The original recipe suggests vanilla ice cream as an accompaniment, but I prefer a tall glass of ice cold milk.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 25.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 25.0px; font: 12.0px Arial"><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Quick Apple Streusel Coffee Cake</span></span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; color:#2f2f2f;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Prep Time: </span></span><span style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">15 min</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; color:#2f2f2f;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Cook Time: </span></span><span style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">30 min</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="color:#2f2f2f;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Serves: </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">8 servings (well, it depends on how big you slice the cake)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">For the cake</span></span></i></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1 1/2 cups flour</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">2 1/4 teaspoons baking powder</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1/2 cup sugar</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1/2 teaspoon salt</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1/2 teaspoon cinnamon</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1 egg</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1/2 cup milk</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1/4 cup vegetable shortening, melted</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1 1/2 cups chopped Granny Smith apples (2 to 3 apples)</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; line-height: 17.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 7.0px 0.0px; font: 12.0px Arial"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Streusel topping</span></span></i></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1/2 cup sugar</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1/4 cup flour</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">2 tablespoons butter</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">1/2 teaspoon cinnamon</span></span></p><p style="margin: 0.0px 0.0px 7.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean.</span></span></p>Allisonhttp://www.blogger.com/profile/16834866736610942331noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-92025942804557978962011-02-09T16:46:00.002-06:002011-02-09T17:49:54.217-06:00Making doToday, the snow keeps most of us in the house and wanting some comfort food. These kinds of days test our skills at making do with what we have on hand. I have discovered if you have potatoes, you can just about make anything.<br />
<br />
I made a quick cruise through my refrigerator and cupboards. After the basic assessment, I decided to throw pork chops, potatoes, onions and some sort of sauce in a skillet and let it cook on a low temperature for an hour or so.<br />
<br />
I dredged the six chops in a mixture of flour, Emeril's Italian Essence, garlic powder and a dab of baking soda. The soda helps the flour mixture adhere to the meat. You can add salt and pepper to taste although I use neither one. Then brown the chops in a tablespoon of hot oil.<br />
<br />
When the chops are brown on both sides, add chopped onion. I used about half a medium white onion, but any amount would do. Throw in some mushrooms if you like. I also added four small Russet potatoes, peeled and cut into quarter-inch rounds.<br />
<br />
I could have added Campbell's cheese soup with some picante sauce or sour cream and grated cheddar cheese and milk, I have all those readily available, but instead, I added a jar of Bertolli Four Cheese Rosa and about a half cup of half and half. <br />
<br />
Cover and cook slowly until the potatoes are tender. <br />
<br />
I also steamed summer squash and carrots with onion and Italian Essence to add color to the meal.<br />
<br />
Improvising makes cooking fun. If you do not have potatoes, substitute rice, noodles or pasta. No pork chops, use chicken instead. Happy cooking!<br />
<br />
Now for dessert ...CLhttp://www.blogger.com/profile/01472880019267991532noreply@blogger.com1tag:blogger.com,1999:blog-6508247546704833643.post-31003833079980354492011-02-08T21:07:00.006-06:002011-02-13T21:42:41.510-06:00The great cannoli debate<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">Which Boston bakery is better -- Mike's Pastry or Modern Pastry?</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">Tour books are going to point you to Mike's. Locals will send you to Modern. I've sampled from both, and here are my very unscientific findings:</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><b><span class="Apple-style-span" style="font-size:medium;">Mike's Pastry</span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><a href="http://www.mikespastry.com/"><span class="Apple-style-span" style="font-size:small;">www.mikespastry.com</span></a></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">* Better customer service. There are always several people working the large counter. Service is quick and efficient, somewhat friendly. You feel rushed, and sometimes the employees make you feel like they're annoyed if you don't know exactly what you want. My questions got answered politely, but quickly.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">* Big selection. Usually at least a dozen different cannoli flavors (when you mix and match shell, filling and garnish flavors) for you to choose from. Lots of other cookies and pastries, too.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">* More people. There's always a line. And I've never been there when one of the little cafe tables was available.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">* Premade cannoli. Although the cannoli are huge, they're premade. When you buy one, you don't know how long it's been sitting there. The cannoli I got from Mike's had a slightly chewy shell. </span><i><span class="Apple-style-span" style="font-size:small;">(Cannoli photo courtesy of my friend Katie, who opted for Mike's on her first trip to Boston.)</span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKbHnacgiM26TS32ozWu4x4F2Fm9JCSclGNnRDV9GEZ803YrmuCq9qm4NURVqtPWV62xQTDm1VT3qy0I_PcveMrue4o_uiSjCeypNDg35ye-lDjZaKQjYhhmhdvzmWaM05yY3HRty4qoh/s1600/MikePastryCannoli.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKbHnacgiM26TS32ozWu4x4F2Fm9JCSclGNnRDV9GEZ803YrmuCq9qm4NURVqtPWV62xQTDm1VT3qy0I_PcveMrue4o_uiSjCeypNDg35ye-lDjZaKQjYhhmhdvzmWaM05yY3HRty4qoh/s320/MikePastryCannoli.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5571522107242370546" /></a></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">* A local tells me some of the pastries aren't made on site, that they're imported from New York. Granted, when we're talking Boston, that's not that far away.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><b><span class="Apple-style-span" style="font-size:medium;">Modern Pastry</span></b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><a href="http://www.modernpastry.com/"><span class="Apple-style-span" style="font-size:small;">www.modernpastry.com</span></a></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">* Not so great customer service. They serve you when they're ready, at a pace that may not get you out of the shop as quickly as you'd like. I've been in there when one employee was waiting on a demanding customer, while three other employees weighed cookies just feet away from where the line of customers kept growing and growing.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">* Small shop. Not much room for a line. But always a free cafe table.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">* Made-to-order cannoli. To me, this is the biggest advantage Modern has. Three shell flavors -- plain, ends dipped in chocolate, whole thing dipped in chocolate -- and three filling flavors (traditional ricottia, vanilla creme or chocolate creme). Dusted with powdered sugar. Perfect to eat as you get back on the Freedom Trail (which you were following until you got sidetracked by cannoli).</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:Helvetica;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKwbjw0UsacXs_w5EmlnMhuUH1UgNQILT3tRkTSBBeTGaEeAkQ0J8I_byhpDMWx5OYYcc4rHEB4brj3qBhkx1vwySyuxnaV7xmBpJvvT7PdCUEMk1BpqDPJvObzVArvOy6qmnIRYBWuk1/s1600/Modern+cannoli.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKwbjw0UsacXs_w5EmlnMhuUH1UgNQILT3tRkTSBBeTGaEeAkQ0J8I_byhpDMWx5OYYcc4rHEB4brj3qBhkx1vwySyuxnaV7xmBpJvvT7PdCUEMk1BpqDPJvObzVArvOy6qmnIRYBWuk1/s320/Modern+cannoli.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5571522930155672066" /></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">* A nice selection of other pastries. It's a smaller selection than at the rival bakery, but the quality is excellent. The torrone (nougat made from honey, egg whites, vanilla and almonds) is worth trying. The red velvet cupcake I got there one day (and ate for breakfast) was absolutely divine.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">* Recommended by the locals. To me, this is all I need to know.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">My favorite? (Insert drumroll here, please.)</span></p><span class="Apple-style-span" style="font-size:small;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iwIhTGTon4uCfKCXVrvIaoxXMERXKbUW4zUxdQ8r276yqz8mOwvLyh_hlaFy-mMD5Xf82qgk-XwR5wrNjhmgZ_B4zlbHJbrDNi3NOqwEE3xCJAEM2EjEga3erpEqLVJCr7L4RR9S1L5H/s1600/Modern+Pastry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iwIhTGTon4uCfKCXVrvIaoxXMERXKbUW4zUxdQ8r276yqz8mOwvLyh_hlaFy-mMD5Xf82qgk-XwR5wrNjhmgZ_B4zlbHJbrDNi3NOqwEE3xCJAEM2EjEga3erpEqLVJCr7L4RR9S1L5H/s320/Modern+Pastry.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5571523445869775634" /></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">Modern Pastry. Despite the iffy customer service, you just can't beat the cannoli.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">I will admit, however, that I will be ordering a cannoli kit from Mike's for my birthday this year. They send you 10 shells, your choice of cannoli cream and goodies to decorate with. Check it out on their website.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">(This was the final post from my Boston trips. Don't know where I'm headed next, but I hope there are good places to eat!)</span></p><div><br /></div>Allisonhttp://www.blogger.com/profile/16834866736610942331noreply@blogger.com2tag:blogger.com,1999:blog-6508247546704833643.post-69146740471028774802011-02-06T14:13:00.001-06:002011-02-06T14:15:20.222-06:00High Society<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNhxSE5JyklcEPh_PynkXp5U_lymCrVdC-JVEgUMKd859CQlOgOywyxBCdhqivHJX5HQWRJBtFYUgLJOBrg3TyVch2hvp1cv1jeuirvue_4MvCcGfxzWGaDjpBZ0Ko9lk1Sq9ucMlXIg/s1600/SDC13276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNhxSE5JyklcEPh_PynkXp5U_lymCrVdC-JVEgUMKd859CQlOgOywyxBCdhqivHJX5HQWRJBtFYUgLJOBrg3TyVch2hvp1cv1jeuirvue_4MvCcGfxzWGaDjpBZ0Ko9lk1Sq9ucMlXIg/s320/SDC13276.JPG" width="320" /></a></div><br />
Here's a multiple-choice quiz for you.<br />
<br />
<span style="font-weight: bold;">Would you rather?</span><br />
a) Get a root canal<br />
b) Prepare your income taxes<br />
c) Sit through a spring baseball game in the Panhandle, where on any given day, the temperature can be between 25 and 95, but the wind is sure to blow 40 mph.<br />
d) Rub shoulders with the upper crust at the <a href="http://www.amarillosymphony.org/symphony-guild-symphony-ball">Symphony Ball</a><br />
<br />
OK, that probably wasn't fair, but I can't say that I was really looking forward to the event where Amarillo's favorite sons and daughters are "presented" as <a href="http://www.amarillosymphony.org/symphony-guild-belles-beaux">Symphony Belles and Beaux</a>.<br />
<br />
<div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0kEU6pys47TVi167tvzBeD1ck40nji2uInz66UChZO4lwaKdz5GuewE-sN-tdo_I4QGixg3_FwjJlpbntkCZN6jJTtTSykTD04tPDNnjaFAiggXlNGttb5HuDca_yEPxFXmoA3eKtz0/s1600/Beaux.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5570662198395647266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0kEU6pys47TVi167tvzBeD1ck40nji2uInz66UChZO4lwaKdz5GuewE-sN-tdo_I4QGixg3_FwjJlpbntkCZN6jJTtTSykTD04tPDNnjaFAiggXlNGttb5HuDca_yEPxFXmoA3eKtz0/s320/Beaux.jpg" style="display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></td></tr>
<tr style="color: black;"><td class="tr-caption" style="text-align: center;">Hart's mom, Vicki, presents him at the Symphony Ball.</td></tr>
</tbody></table></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglxXZTUWPN9NKeZSENi44OrcQrr29dHohQpzdNf8X5QF9FEbhyD6oUky0oKcmTXWdb0mx-ZIIiZI6hLE4cLGl0aYFod9XKhRH7qVkGQNRrJmRSoP80hOhLDnETBZZiX6_tqL4_m8RRME/s1600/Hart013.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5570657267375350562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglxXZTUWPN9NKeZSENi44OrcQrr29dHohQpzdNf8X5QF9FEbhyD6oUky0oKcmTXWdb0mx-ZIIiZI6hLE4cLGl0aYFod9XKhRH7qVkGQNRrJmRSoP80hOhLDnETBZZiX6_tqL4_m8RRME/s200/Hart013.jpg" style="cursor: pointer; float: left; height: 163px; margin: 0pt 10px 10px 0pt; width: 99px;" /></a>But my son, Hart, was a beaux, and my mom paid for the outrageous tickets, and she was sick and couldn't make it, and I really needed to be there to support my son, even if he said he didn't care one way or another, and ... so I went.<br />
<br />
Now, I knew that all the beaux would be in tuxes, but I thought it would be a little pretentious for me to wear mine, so I left it hanging in the closet, opting instead for a navy blue suit, only to find that I wasn't thinking pretentiously enough. I was one of the few men there not wearing a tux; although, with today's styles, it's sometimes hard to tell a tux from a suit.<br />
<br />
It's kind of weird to feel underdressed when you're wearing a suit and tie, but c'est la vie. Since I figure I won't have to attend another Symphony Ball until perhaps my grandson or granddaughter participates, I have a long time to live down that faux pas.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9TNqeTh9E5ILn53qMn-hkQFi9mU5leEG1T1w3Earbqn5HsE6UlMOSAbxAoEMQCVS3sOt786Hi8dlshgS4beonxnoHI9V5EXmSN9KVqEYrwnRa19YjNlgbg4xSfLDKCT3l60RbhF_NyY/s1600/SDC13277.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5570615705072323298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9TNqeTh9E5ILn53qMn-hkQFi9mU5leEG1T1w3Earbqn5HsE6UlMOSAbxAoEMQCVS3sOt786Hi8dlshgS4beonxnoHI9V5EXmSN9KVqEYrwnRa19YjNlgbg4xSfLDKCT3l60RbhF_NyY/s320/SDC13277.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>As is often the case when you're dreading something, it turns out to be not as bad as you feared. In fact, I actually had a pretty good time. Saw some friends I hadn't seen in awhile, spent time talking with my son's stepfather, Rohn, who's a great guy, and sat next to a delightful young woman who works part-time as a <a href="http://www.google.com/images?q=jager+girls&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&source=univ&ei=wvROTZGlO4_PgAfZx8XjDw&sa=X&oi=image_result_group&ct=title&resnum=1&ved=0CB8QsAQwAA&biw=1673&bih=886">Jager girl</a> — OK, she's not actually a Jager girl, she's a promo girl. She works for a company that sends attractive women out to clubs and bars to pass out samples of whatever liquor they are promoting. Turns out we know some of the same people - go figure.<br />
<br />
Anyway, the organizers went all out for Amarillo's high society. The theme for the evening was Enchanted Evening in the South Pacific, and the tables were adorned with LED-lit bird of paradise arrangements that were pretty impressive. There were "native" (meaning West Texas) island girls to greet you when you entered, and you could even get lei'd if you wanted to accentuate your tux or formal gown with a flowery arrangement.<br />
<br />
<a href="http://ambassadoramarillo.com/">The Ambassador Hotel</a> catered the event and put together an unusually creative menu (for an Amarillo event anyway). I didn't sample any of the appetizers, but the Spring Greens Topped with Papaya, Asian Pears and a Ginger Sesame Vinaigrette coupled with a Chilled Lobster Salad started the meal off with promise.<br />
<br />
The entree fell a little short of that promise.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1Hu2AuXf8gdjnPKaaoihyphenhyphenXVrbSx_szkHHvnYHDLxbQJdPJ1o5_e4du-rKC3oPUMJBqn7NUGHLtlRD_RNLrlud5i7eiiij9ipy1LeH2Zx-Q0rP6sii7Me-53xO5u_qBMoJznil7pJai0/s1600/IMG_0197.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5570614844776209938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1Hu2AuXf8gdjnPKaaoihyphenhyphenXVrbSx_szkHHvnYHDLxbQJdPJ1o5_e4du-rKC3oPUMJBqn7NUGHLtlRD_RNLrlud5i7eiiij9ipy1LeH2Zx-Q0rP6sii7Me-53xO5u_qBMoJznil7pJai0/s200/IMG_0197.JPG" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a><br />
<br />
The Fire-Grilled Tenderloin topped with Lemon-Grass Plum Sauce was overcooked for my tastes, and the sauce was pretty bland. The Roasted Miso Sweet Potatoes were good, but the Lemon and Sea Salt Asparagus was undercooked slightly. The two Coconut Macadamia Shrimp were quite tasty. I could have eaten about 15 more of those babies, but then I would have looked like that guy in the <a href="http://www.youtube.com/watch?v=wFA3JNPsxUY">Tony Sinclair Tanqueray commercial</a> who didn't understand the concept of moderation when it comes to eating shrimp at a party.<br />
<br />
Note to the Ambassador: Next year, get Rohn to cook the tenderloin.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPrvdf54hlx4Us4IqXJqMQWP25Z5w7PmQcw8mFmr2D0M9-_OPWrC9ZxWG7wmQzv3wA-R5WVVGnWzHKfbfYuFQPvu86BOg-X3lBAEv3VLusDn9gvR4U9VsMNLEyPmYQSaafASH2JX7PF8/s1600/IMG_0199.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5570615159563097986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPrvdf54hlx4Us4IqXJqMQWP25Z5w7PmQcw8mFmr2D0M9-_OPWrC9ZxWG7wmQzv3wA-R5WVVGnWzHKfbfYuFQPvu86BOg-X3lBAEv3VLusDn9gvR4U9VsMNLEyPmYQSaafASH2JX7PF8/s200/IMG_0199.JPG" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>We capped off the meal with a suitably tropical dessert of Toasted Sesame Seed and Coconut Banana Fritters with Coconut Créme Anglais, Tropical Mango Mousse, Mango Coulis and Almond Pizzelle. It presented nicely, especially with the orchid adornment.<br />
<br />
I bowed out after dinner, leaving Amarillo's fortunate ones to dance the night away and bid on the live auction grand prize of a trip to Tahiti, including airfare, transfers, and a 5-night stay in an overwater bungalow at The InterContinental Tahiti Resort!<br />
<br />
That would actually be a dream-come-true vacation for Jami and me and something to blog about for years to come, but I was pretty sure that since my family didn't arrive in Amarillo via covered wagon, nor did I have "Dr." in front my name, I didn't have a snowball's chance in Tahiti of getting on top of that auction.<br />
<br />
So, faced with the same options again, I'd definitely take the Symphony Ball over a root canal and preparing my income tax, and I hate to say it, Jordie, but spring baseball in the Panhandle sucks, so I'm going to have to go with the Symphony Ball.<br />
<br />
The pomp and circumstance may be a little over the top, but it's nice to get dressed up every once in awhile and act like a civilized society. Next time, though, I'll wear the tux.Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-26157337356205869262011-02-04T19:29:00.004-06:002011-02-04T20:11:05.395-06:00Awesome brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntbQjCaRrP1AK1b4BwmVC8uHq-P6z8IkehSQ3tM2yp-ExeXrvUcnwuznNw-SZLqXlWPphREUDN82zuX1Aro3_zVRRz4XW5Z6UomFajhTgc_frroDnzndB0bBWBf23ZpBLJcvCauHVqEE/s1600/brownie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntbQjCaRrP1AK1b4BwmVC8uHq-P6z8IkehSQ3tM2yp-ExeXrvUcnwuznNw-SZLqXlWPphREUDN82zuX1Aro3_zVRRz4XW5Z6UomFajhTgc_frroDnzndB0bBWBf23ZpBLJcvCauHVqEE/s320/brownie.jpg" alt="" id="BLOGGER_PHOTO_ID_5570021629497673730" border="0" /></a><br />I've always been a boxed brownie kind of guy. I mean they are so darn easy, and let's face it, they're pretty good.<br /><br />As a foodie, I should probably feel bad about saying that, but it's true.<br /><br />But when a recent edition of Bon Appetit arrived with a cover recipe on brownies, coinciding with an upcoming party in which we needed to bring a dessert, I thought I'd give homemade a try.<br /><br />I have to say that making these brownies wasn't a whole lot harder than the boxed variety, and the result was more rewarding.<br /><br />If you're looking for a fast, easy dessert that will get rave reviews, this is the one for you.<br /><br /><span style="font-weight: bold;">Cocoa Brownies With Browned Butter and Walnuts</span> <ul class="ingredientsList"><li class="ingredient">Nonstick vegetable oil spray </li><li class="ingredient">10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces</li><li class="ingredient">1 1/4 cups sugar </li><li class="ingredient">3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled) </li><li class="ingredient">1 teaspoon vanilla extract </li><li class="ingredient">2 large eggs, chilled</li><li class="ingredient">1/3 cup plus 1 tablespoon unbleached all purpose flour</li><li class="ingredient">1 cup walnut pieces</li></ul> <p class="instructions"> Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan. </p> <p class="instructions"> Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD: <em> Can be made 2 days ahead. Store airtight at room temperature.</em> </p>Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-52803745217074879402011-02-01T17:56:00.008-06:002011-02-01T19:21:08.628-06:00A good reason to cookI love to cook, but only because I can more or less do it when I want to.<br /><br />We're not one of those families that sits down to a family dinner every night. In fact, we forage more often than we cook. With all my travel and our busy schedules, preparing meals is a heck of a lot of work, and sometimes I just don't have the energy. Jami's already told you she doesn't like to cook, so if we're cooking, it falls on me (she handles cleanup duty, which, given the way I cook, is much more work than the actual preparation of the meal.)<br /><br />One nice thing about this blog, though, is it gives me another reason to cook.<br /><br />We were exhausted after our Saturday supper club party (more on that in an upcoming post). We didn't stop partying until about 2:30 a.m. Sunday, which is very late for us, so I was surprised I still felt like cooking on Sunday.<br /><br /><span style="font-weight: bold;">The menu:</span> Goat Cheese Salad With Pancetta, Dried Cherry and Port Dressing, Honey-Marinated Pork With Gremolata and Roasted Sweet Potato Wedges With Smoked Chile Cream.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiQRnaBJur0OnzGcMsoaG6RHplhGq4Ah2PS9NgbjO46JHcl7WKdjcMsX0s9lFc8Wznz6mvgrkqr_CKJihQ2QKnP8azSxLksHWApe-4uKj8TNxJpZ83iI3tXZx-j4DcPBlxLXYAJQ1BkM/s1600/IMG_0192.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 307px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiQRnaBJur0OnzGcMsoaG6RHplhGq4Ah2PS9NgbjO46JHcl7WKdjcMsX0s9lFc8Wznz6mvgrkqr_CKJihQ2QKnP8azSxLksHWApe-4uKj8TNxJpZ83iI3tXZx-j4DcPBlxLXYAJQ1BkM/s400/IMG_0192.JPG" alt="" id="BLOGGER_PHOTO_ID_5568891170540854242" border="0" /></a><br /><span style="font-weight: bold;"></span>The recipes, all from Bon Appétit (<a href="http://epicurious.com/">epicurious.com</a>), are included below, but here's a quick summary.<br /><br /><span style="font-weight: bold;">Honey-Marinated Pork With Gremolata:</span> There are a lot of mediocre pork tenderloin recipes out there, and this one fits right into that category. I was optimistic about the honey marinade. Pork tenderloin can sometimes come across as too salty, and I was hoping the honey would offset the natural saltiness, but it actually imparted very little flavor to the pork, and the resulting pan sauces were uninspiring. Jami concurred. She admits she's not a big fan of pork tenderloin anyway, and this recipe didn't do anything to change her opinion. Life's too short to make mediocre recipes, so this one goes in the hopper.<br /><br /><span style="font-weight: bold;">Goat Cheese Salad With Pancetta, Dried Cherry and Port Dressing:</span> This recipe seemed to have a lot of promise, and I thought for sure it would be brimming with flavor. Instead, it was a lot of work with very little payoff. The dressing includes 5 ounces of pancetta, which is enough for a sandwich. It was way too much for the amount of dressing produced. Same with the amount of shallots. If you want to try this one, cut back on the shallots by half and only use about 2 ounces of pancetta. Instead of mixed greens, I used baby spinach because Jami loves it, but ultimately, this recipe was too much work for the reward.<br /><br /><span style="font-weight: bold;">Roasted Sweet Potato Wedges With Smoked Chile Cream:</span> The one bright spot of the meal was the roasted sweet potatoes. I'm not a huge sweet potato fan, but I'm finding that roasting is my preparation method of choice for vegetables. Toss the veggies with a little olive oil, kosher salt and pepper, and throw it in a hot oven, and most likely, the results are going to be good (if you haven't tried that with asparagus, you're really missing out). Sweet potatoes are perfect for roasting. The tart lime juice in the Smoked Chile Cream offers an excellent contrast to the sweetness of the potatoes. If you're worried that 2 teaspoons of Chipotle hot pepper sauce will make the cream too hot, don't. The sour cream softens it so that there is only a hint of heat. My personal Scoville scale, Jami, didn't think it was hot, so that should be all the proof you need. One final note on this keeper of a recipe - those sweet potato wedges make great leftovers, whether heated up or cold.<br /><br />Here are recipes if you want to try them.<br /><h2>Goat Cheese Salad With Pancetta,<br />Dried Cherry and Port Dressing</h2><h2>Ingredients</h2> <ul class="ingredientsList"><li class="ingredient">1 1/4 cups dried tart cherries</li><li class="ingredient">1/2 cup tawny Port</li></ul> <ul class="ingredientsList"><li class="ingredient">5 ounces pancetta or bacon, chopped</li><li class="ingredient">2 shallots, minced</li><li class="ingredient">1 garlic clove, minced</li><li class="ingredient">1/3 cup olive oil</li><li class="ingredient">1/4 cup red wine vinegar</li><li class="ingredient">2 teaspoons sugar</li></ul> <ul class="ingredientsList"><li class="ingredient">1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 1/2-inch-thick slice</li></ul><ul class="ingredientsList"><li class="ingredient">1 5-ounce bag mixed salad greens</li><li class="ingredient">1/2 cup pine nuts, <a href="http://www.epicurious.com/recipes/food/views/10522">toasted</a></li></ul> <a href="http://www.epicurious.com/recipes/shoppinglist/custom/Goat-Cheese-Salad-with-Pancetta-Dried-Cherry-and-Port-Dressing-102447" target="_blank" id="printShoppingList"></a> <div id="preparation"> <h2>Preparation</h2> <p class="instructions"> Combine cherries and Port in heavy small saucepan. Bring to simmer over medium heat. Remove from heat; let stand until cherries swell, about 15 minutes. Sauté pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes. Add shallots and garlic; cook 2 minutes. Add oil</p> <p class="instructions">, then vinegar and sugar; stir until sugar dissolves. Stir in cherry mixture. Season with salt and pepper. (Dressing can be made 2 hours ahead. Set aside in skillet at room temperature.) </p> <p class="instructions"> Preheat oven to 350°F. Place goat cheese slices on rimmed baking sheet. Bake until warm, about 10 minutes. Meanwhile, combine salad greens and pine nuts in bowl. Rewarm dressing and pour over salad; toss to blend. Top with warm goat cheese and serve.</p> <h2>Honey-Marinated Pork with Gremolata</h2> <h2>Ingredients</h2> <ul class="ingredientsList"><li class="ingredient">2 12-to 14-ounce pork tenderloins, trimmed</li><li class="ingredient">1/3 cup honey </li><li class="ingredient">4 garlic cloves, minced </li><li class="ingredient">1 tablespoon orange juice </li><li class="ingredient">1 teaspoon (or more) fine sea salt </li><li class="ingredient">1 tablespoon olive oil</li><li class="ingredient">1/4 cup dry white wine </li><li class="ingredient">1 tablespoon finely grated orange peel </li><li class="ingredient">1 tablespoon chopped fresh thyme </li><li class="ingredient">2 teaspoons chopped fresh rosemary </li><li class="ingredient">2 teaspoons chopped fresh sage</li></ul> <div id="preparation"> <h2>Preparation</h2> <p class="instructions"> Place pork in 11 x 7 x 2-inch glass baking dish. Whisk honey, garlic, and orange juice in small bowl. Pour over pork; turn to coat. Sprinkle pork with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD: <em>Can be made 1 day ahead. Keep chilled.</em> </p> <p class="instructions"> Preheat oven to 375°F. Transfer pork to plate; reserve marinade. Heat oil in large ovenproof skillet over medium-high heat. Add pork to skillet. Brown on all sides, turning often, about 4 minutes. Transfer to oven; cook until instant-read thermometer inserted into center of pork registers 150°F, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve skillet. </p> <p class="instructions"> Pour reserved marinade into same skillet; add wine. Boil gently until reduced to 1/2 cup, 3 to 4 minutes. Season with sea salt and pepper. </p> <p class="instructions"> Mix orange peel, thyme, rosemary, and sage in small bowl for gremolata. Cut pork crosswise into 1/2-inch-thick slices; transfer to platter. Pour sauce over pork. Sprinkle with gremolata and serve.</p><p class="instructions"><span class="greenLnk"></span> </p> <div class="detail_division"> </div> <div id="ingredients"> <div id="ingredients_headline_wrapper"> <h2>Roasted Sweet Potato Wedges<br />With Smoked Chile Cream</h2><h2>Ingredients</h2> </div> <ul class="ingredientsList"><li class="ingredient">1/3 cup sour cream</li><li class="ingredient">3 tablespoons finely chopped green onion tops (dark green parts), divided</li><li class="ingredient">2 teaspoons chipotle hot pepper sauce</li><li class="ingredient">2 teaspoons fresh lime juice</li><li class="ingredient">3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin</li><li class="ingredient">3 tablespoons olive oil</li><li class="ingredient">1 1/2 teaspoons ground cumin</li></ul> </div> <div id="preparation"> <h2>Preparation</h2> <p class="instructions"> Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl. Cover and chill. DO AHEAD: <em>Can be made 1 day ahead. Keep refrigerated.</em> </p> <p class="instructions"> Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Combine sweet potato wedges, oil, and cumin in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potato wedges, cut side down, on 2 rimmed baking sheets. Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting. DO AHEAD: <em>Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 425°F oven until heated through, about 5 minutes. Season to taste with salt and pepper.</em> </p> <p class="instructions"> Place potato wedges on large platter. Drizzle smoked chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.</p></div></div></div>Dorsey Wilmarthhttp://www.blogger.com/profile/00680097296478976882noreply@blogger.com0tag:blogger.com,1999:blog-6508247546704833643.post-17504790339542709722011-01-31T22:18:00.005-06:002011-01-31T22:25:23.540-06:00More Boston eats<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica">A few more places to consider if you're heading to Boston ...</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><b>Montien</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><a href="http://www.montien-boston.com/"><span class="Apple-style-span" style="font-size:small;">www.montien-boston.com</span></a></p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6yoQT1dK9R9AJoGpFQMc0YSWg29CYC90MGg4UvEj9Ibfkyf9JxVZwkJE120BIW4FIC-43fzsAZBWC6LGHYbu96UXL3zooIzMPjd20Fi5ORsfjvOCOlpi2WMhHQ_1NVIH9TwOXJQYOHKN/s1600/Montien.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6yoQT1dK9R9AJoGpFQMc0YSWg29CYC90MGg4UvEj9Ibfkyf9JxVZwkJE120BIW4FIC-43fzsAZBWC6LGHYbu96UXL3zooIzMPjd20Fi5ORsfjvOCOlpi2WMhHQ_1NVIH9TwOXJQYOHKN/s320/Montien.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5568571400082494754" /></a><br /><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">This Thai restaurant/sushi bar is right next to an adult bookstore, so it would be easy to keep on walking by (although maybe the location would be a draw for some people). I never would have stopped if someone at the office hadn't recommended it. (The red awning on the far right of the picture, not the place on the corner.)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">The place was fairly empty when I arrived, but it filled up fast as there was a show at one of the many theaters in the area.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">The menu is extensive, both of Thai food and sushi. The lemongrass chicken and basil chicken were recommended, but I opted for the drunken noodles -- chopped up flat rice noodles sauted with chicken and a lot of veggies. The dish was marked as "hot and spicy" on the menu, but my nice waitress requested it be less spicy for me. The sauce had good flavor but could have used just a bit more of a kick.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">I ate half of my dish, leaving plenty for leftovers for lunch the next day. So I ordered the mango sticky rice for dessert. Normally when I've had this dish, the mango has been chopped up and mixed in with the rice. This restaurant serves the two side-by-side. The sticky rice was excellent, but the mango wasn't that great (not quite ripe enough). But it's winter, so I'll cut them some slack on the mango quality.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><b>Tantric</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.tantricgrill.com/home">www.tantricgrill.com/home</a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">It looks fancy from the outside, with the heavy decorated doors and a counter in the vestibule, but it's just run-of-the-mill inside. Service is haphazard, and you're not sure who you are leaving a tip for. Sometimes the big screen TVs are on, but there's usually Indian pop music playing.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">Food was average, although a bit pricey by my standards. The night I was there, it seemed the staff was more concerned about making space for the belly dancers than serving the customers.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">The lunch buffet is a bit more reasonably priced. And the selection is good -- fresh naan, veggie patties, soup, rice, two or thee vegetarian dishes, thee meat dishes and two desserts (anyone else had those dough balls in the sugar syrup? yum!). Plus you get some sort of crispy crepe stuffed with potato.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><b>Purple Shamrock</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.irishconnection.com/index.php?id=46">www.irishconnection.com/index.php?id=46</a></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"></p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbH-U9BW1KeuLYNqpaMC5jLMuraZ6Gahv_YFBNa34ZVGZhyphenhyphenexJ7GmHjuuYYYXYKV_0OoVMamgPnAQ3D3mHj26m2EqDE84_VCg3Cq8N8d0sKj36tmncU37qG1vXni1T0deeqEsPAaYIUc_L/s1600/Purple+Shamrock.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbH-U9BW1KeuLYNqpaMC5jLMuraZ6Gahv_YFBNa34ZVGZhyphenhyphenexJ7GmHjuuYYYXYKV_0OoVMamgPnAQ3D3mHj26m2EqDE84_VCg3Cq8N8d0sKj36tmncU37qG1vXni1T0deeqEsPAaYIUc_L/s320/Purple+Shamrock.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5568571789938327074" /></a><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">Just ate here once, and it's only worth mentioning because it's in the same row of restaurants as Union Oyster House down in the Quincy Market/Faneuil Hall area. It's a old bar, with a bar menu. We ordered lobsters, and although the price was right, the lobster was so-so. I'd never ordered a whole lobster before, and I fought with that *&%#$@ thing to get all the meat out.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><b>Rock Bottom Brewery</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.rockbottom.com/">www.rockbottom.com</a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">Yes, this is a chain, but not one we have in Utah. I've been to these elsewhere in the country, so it was nice to see one just down the block from the hotel. The Asian chicken wrap small plate appetizer hit the spot one night when I didn't want a heavy meal. I've had the Italian burger (with turkey burger) a few times. Side choices are fries or homemade malt potato chips, the quality of which varies. I opt for a side salad.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica; min-height: 20.0px"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><b>TD Garden concession stand</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.tdbanknorthgarden.com/">www.tdbanknorthgarden.com</a></span></p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjcDLi-_FU9MBNwtt4vIlgbv8D-QV6XLHfYy05LAldWRa45P2ckBgBlWNiBowKT44Og2G2zIdTc6VQzdKS0BL28HY_K0_iAl4MHulG9zxpQ32TJKufuohOwMVWgXf2RXVcKmhqikL4elL/s1600/TD+Garden.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjcDLi-_FU9MBNwtt4vIlgbv8D-QV6XLHfYy05LAldWRa45P2ckBgBlWNiBowKT44Og2G2zIdTc6VQzdKS0BL28HY_K0_iAl4MHulG9zxpQ32TJKufuohOwMVWgXf2RXVcKmhqikL4elL/s320/TD+Garden.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5568572130857155458" /></a><br /><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 17.0px Helvetica"><span class="Apple-style-span" style="font-size:small;">Ate at the Garden when co-worker Katie and I went to a Celtics game. Sausage with peppers and onion. Pretty darn good, although a tad hard to eat in the stands. Lots of beer stands, for those who want a brew with their basketball (or hockey or concert or other event). There was even a stand where you could get a shot of hard liquor. Not sure why you'd need a tequila shot to watch basketball ...</span></p>Allisonhttp://www.blogger.com/profile/16834866736610942331noreply@blogger.com0