tag:blogger.com,1999:blog-87391696929669572792024-03-05T08:48:17.065-08:00Food BabyA blog about food, photography, and life in Charleston. Well, mostly just food.Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8739169692966957279.post-42751499125691002792012-01-24T08:19:00.000-08:002012-01-24T08:19:31.150-08:00Upcoming foodie events in Charleston<ul><li><h3 class="postTitle" id="a4003060">Coastal Cupboard's "<a href="http://thecoastalcupboard.com/events/view/after_market_sale/">After Market" Sale</a>- January 27th-29th, big discounts on items soon to be discontinued</h3></li>
<li><h3 class="postTitle">Lowcountry Oyster Roast, Boone Hall Plantation, Sunday, January 29th</h3></li>
<li><h3 class="postTitle">Ted's Butcherblock <a href="http://www.tedsbutcherblock.com/news/calendar">New Year's Resolutions Craft Beer Dinner</a> January 26th </h3></li>
<li><h3 class="postTitle"><div class="postTitle"><a href="http://www.charlestoncitypaper.com/Eat/archives/2012/01/24/chef-daniel-patterson-of-coi-cooking-at-mccradys&utm_source=Newsletter&utm_medium=Email&utm_campaign=Daily">Chef Daniel Patterson</a> of COI cooking at McCrady's February 19th at 7:30 pm</div></h3></li>
<li><strong>Check out the </strong><a href="http://www.facebook.com/#!/pages/Charleston-Food-Truck-Federation/162710580453381"><strong>Charleston Food Truck Federation</strong></a><strong> Facebook page for details on where each truck is located everyday </strong></li>
<li><a href="http://www.charlestoncitypaper.com/Eat/archives/2012/01/23/nathan-thurston-makes-a-bold-move-to-king-street"><strong>Stars Restaurant</strong></a><strong> to open in April on Upper King </strong></li>
</ul>Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com0tag:blogger.com,1999:blog-8739169692966957279.post-72560703345099145052012-01-23T17:32:00.000-08:002012-01-24T07:56:00.448-08:00Stuck in a cooking rut?So I'm not going to lie. I had to go back several FB posts to find my blog address because I couldn't remember it. So lame! Now that I've had some time to relax since the wedding, I feel revived and refreshed and have had TONS of cooking ideas lately. Which is great news because this month and next seem to be the ones where everything is dull and gray. Here are 2 great, easy recipes for you to try. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFmq1tr7StkJ3Bq2MHd_YJKZcxSqmkx6Wd726HKLeqINIMy_XeVCrMZI0QWhTu8x6wqv0Ig9snYp8raItAtUnE7tiRCmdXZr0f1U_ujl78qgHTRbz8bLaRlmbwzImoIxW55NF7MI0KLlS/s1600/DSCN1276.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFmq1tr7StkJ3Bq2MHd_YJKZcxSqmkx6Wd726HKLeqINIMy_XeVCrMZI0QWhTu8x6wqv0Ig9snYp8raItAtUnE7tiRCmdXZr0f1U_ujl78qgHTRbz8bLaRlmbwzImoIxW55NF7MI0KLlS/s320/DSCN1276.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="font-size: small;">Parmesan crusted pork chops with heirloom tomato, garbanzo bean, and sage risotto</span></strong></td></tr>
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<div align="left" class="separator" style="clear: both; text-align: center;">Ingredients:</div><div align="left" class="separator" style="clear: both; text-align: center;">Pork Chops (I used bone-in)</div><div align="left" class="separator" style="clear: both; text-align: center;">Olive Oil</div><div align="left" class="separator" style="clear: both; text-align: center;">Shredded Parmesan</div><div align="left" class="separator" style="clear: both; text-align: center;">2 eggs</div><div align="left" class="separator" style="clear: both; text-align: center;">Panko </div><div align="left" class="separator" style="clear: both; text-align: center;">Risotto</div><div align="left" class="separator" style="clear: both; text-align: center;">Garbanzo beans</div><div align="left" class="separator" style="clear: both; text-align: center;">Sage</div><div align="left" class="separator" style="clear: both; text-align: center;">heirloom or yellow tomatoes</div><div align="left" class="separator" style="clear: both; text-align: center;">salt & pepper to taste</div><div align="left" class="separator" style="clear: both; text-align: center;">lemon wedges</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Season pork chops with salt & pepper and coat the bottom of a skillet with olive oil, over medium/high heat. </div><div align="left" class="separator" style="clear: both; text-align: center;">Set up three shallow dishes; one with shredded parmesan, one with egg, and one with panko crumbs. In that order, dredge the chops, making sure to pat the cheese on them to cover. Cook until the center is no longer pink, about 7 minutes per side, making sure the breading does not burn. Serve with lemon wedges.</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Cook package of risotto according to directions and add tomatoes, sage, and garbanzo beans at the end. I think this would also be great with mint or basil and any kind of nut as well. Really, you can put anything in risotto!</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><em>Recipe recycle: cut up leftover pork chops and mix with risotto and top over a bed of arugula and add your dressing of choice. Delicious!</em></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eqOaZaAxicHlfyF3529c0FFZBQWQO6Qe3aaCNnKleFMh8ISJ6UBcaAzSk1vwtdTThasb4Ep8Xbaa-5ZS6QEffvC0sAOSRpZcGpWOMYYTBalPHjTcGhfqCzREFOeLuVyzhqE_00Z1XMI5/s1600/DSCN1287.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><strong><img border="0" height="240" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eqOaZaAxicHlfyF3529c0FFZBQWQO6Qe3aaCNnKleFMh8ISJ6UBcaAzSk1vwtdTThasb4Ep8Xbaa-5ZS6QEffvC0sAOSRpZcGpWOMYYTBalPHjTcGhfqCzREFOeLuVyzhqE_00Z1XMI5/s320/DSCN1287.JPG" width="320" /></strong></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="font-size: small;">Lasagna Cups</span></strong></td></tr>
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</div><div align="left" class="separator" style="clear: both; text-align: center;">Ingredients:</div><div align="left" class="separator" style="clear: both; text-align: center;">Spaghetti sauce and ground beef</div><div align="left" class="separator" style="clear: both; text-align: center;">Parmesan Cheese</div><div align="left" class="separator" style="clear: both; text-align: center;">Ricotta Cheese</div><div align="left" class="separator" style="clear: both; text-align: center;">Shredded Mozzarella</div><div align="left" class="separator" style="clear: both; text-align: center;">Wonton Wrappers</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">This lasagna recipe was so easy and has completely turned me on to wonton wrappers which I had never previously used. Easier and healthier than using lasagna noodles. Genius! </div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Make spaghetti sauce to your liking. I used ground beef,jarred sauce, spices, bay leaves, onions, garlic, and orange and green bell peppers. Spray muffin tin with non-stick cooking spray or olive oil.</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Cut wonton wrappers (find them in your grocery's produce aisle near the tofu) using the top of a small glass so they fit in the bottom of your muffin pan. Then, add grated parmesan, ricotta, shredded mozzarella, spaghetti sauce, another wonton (use one right from the package this time). Add the same ingredients and top with mozzarella. Bake on 375 degree for 18 minutes or until the cheese is golden. These go great with garlic bread and a salad as usual! You could also top it with basil which I forgot to buy but think would be a great garnish!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;">And, if you're looking for a great <strong>lunch</strong> idea, check out this recipe I snatched from Sunset magazine: <a href="http://www.myrecipes.com/recipe/arugula-walnut-pesto-farfalle-10000001989984/">Arugula Walnut Pesto Farfalle</a>. I added shredded chicken for a little protein but pretty much followed the rest verbatim.</div>Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com0tag:blogger.com,1999:blog-8739169692966957279.post-15745933245323159382011-08-23T13:58:00.000-07:002011-08-23T13:58:15.345-07:00Pudgy Brie: An account from the first ever Foodie Friends Bike Tour<div class="separator" style="clear: both; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Calibri;">A foodie co-worker and I were discussing some places downtown we were itching to visit when I came up with an idea...why don’t we bike to all of these places on Saturday and finally check them out? We started the tour at the Farmer’s Market in Marion Square with fresh squeezed lemonade and those amazing mini donuts. They were the best donuts I have ever had. Seriously. Like small elephant ears, still hot, with a generous dusting of powdered sugar right on top. Next, we hopped on our bikes and headed down King street to stop number two: <a href="http://www.caviarandbananas.com/">Caviar and Bananas</a>. I wasn’t sure how many snacks I would be divulging in throughout the day, so I opted for a tiny key lime tart. Heaven. </span></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">C&B's Meatloaf "Cupcakes"</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKViW_r9Q4Dk9ebMFT_c-MnqBouQI84xG49c3_vQujNW5xfVhfddDhqLKzAda7dykjaKynXC9VvfviLjqF3TmKrvbQvENZU8b7Pz2UxXJELg8GJIq66AajP2-qlukLkxZ-39LhIdrlbk6d/s1600/048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Times New Roman;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKViW_r9Q4Dk9ebMFT_c-MnqBouQI84xG49c3_vQujNW5xfVhfddDhqLKzAda7dykjaKynXC9VvfviLjqF3TmKrvbQvENZU8b7Pz2UxXJELg8GJIq66AajP2-qlukLkxZ-39LhIdrlbk6d/s320/048.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that hunk of mac n' cheese!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCM0pbwOrQuDv_CNiQJlGtdLM1sBbw5J0Crwt-C7O-T4wKKVjf2tyaxhbwwSPyBhogG880JMXKkWF5jknw1k_odm3zy7j4bfGxMXV9Hy55tlWZMEDpjMf2LNfKLXsvv4jYNwwKZfuJQtJ/s1600/050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCM0pbwOrQuDv_CNiQJlGtdLM1sBbw5J0Crwt-C7O-T4wKKVjf2tyaxhbwwSPyBhogG880JMXKkWF5jknw1k_odm3zy7j4bfGxMXV9Hy55tlWZMEDpjMf2LNfKLXsvv4jYNwwKZfuJQtJ/s320/050.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly portioned key lime tart</td></tr>
</tbody></table><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="font-family: Calibri;"></span><span style="font-family: Calibri;">Next, we headed to <a href="http://www.facebook.com/pages/Heirloom-Book-Co/155425797846857">Heirloom Book Co.</a> where they sell only cookbooks--new and vintage. The shop’s bookshelves are lined with oldies like "The Virginia Housewife's Cookbook" which features a recipe for cooking calf liver and doing something pretty crazy with a duck, and newer ones from chefs du jour like The Lee Brothers. We browsed for a few a were hungry for our next stop, Bull Street Gourmet.</span><br />
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<span style="font-family: Calibri;">Conveniently located across the street from Heirloom is Bull Street Gourment's brand new second location. I had never been to the first, so I went in with high expectations and was quite pleased. The space is very elegant and the wine racks are an art form in and of themselves. I have to say though, their “famous chicken salad” was pretty standard and tasted almost exactly like <i>my</i> chicken salad. Red grapes and nuts and all. Hmmm, maybe this means my chicken salad is famous too? Or should be? Either way, I wasn’t overly impressed with the food but would go back for a treat and to take a rest, or to read a good cookbook any day. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div> <img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnA4p304RcFLbOxW47eMTxjT_S028ci5AI4cW12qMFrdR0E9jef0w-7AUO7ilj0RksSMm_LZmcoWC9Ym09D6vfo1jr-vFXbF7TQosRiHJz9v14dUvpgzNpTpSRssF2PzgiQCubTri-IM1/s320/052.JPG" width="320" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgsMxdZmJRQinaneMVt-2C0WkjW7gXTSPIfn-6aZtz9IbV6-M0HEFhqq5Bo3Bqpkp5-nLKojJxjggZ_MUzG1TqmFSsTWii-KUaAGWo2_IwRJwmcdG7yWKQQiTUEyf0L0lQpiKGF8rgb9O/s1600/051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgsMxdZmJRQinaneMVt-2C0WkjW7gXTSPIfn-6aZtz9IbV6-M0HEFhqq5Bo3Bqpkp5-nLKojJxjggZ_MUzG1TqmFSsTWii-KUaAGWo2_IwRJwmcdG7yWKQQiTUEyf0L0lQpiKGF8rgb9O/s320/051.JPG" width="320" /></a><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPY6r8QAEcLtAV9ZDTa6eteMAno9Of1EnxJ7v95JBoUWKDAVhoQBzep08ZlxXMZr4ebJPoPnXKpNTLOwneVULW36KQzanrAhUy2cjsDK8u1xzcJo200C6b0BmqlhD3-NUB68D2jC4omRG/s1600/054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPY6r8QAEcLtAV9ZDTa6eteMAno9Of1EnxJ7v95JBoUWKDAVhoQBzep08ZlxXMZr4ebJPoPnXKpNTLOwneVULW36KQzanrAhUy2cjsDK8u1xzcJo200C6b0BmqlhD3-NUB68D2jC4omRG/s320/054.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqqK8c6n2IgZwvUE_mmobshssgk33G5WU8zQGbI34yZC2lXlfA_iBCaHRlFASpEtQXOKkk-lpW2o4f_kg5euGIH8kgbLC4Oh7E2zQyn3ebGg3h5dPzpTloMLsJO_DCtskIqQ5vj48d_Cw/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqqK8c6n2IgZwvUE_mmobshssgk33G5WU8zQGbI34yZC2lXlfA_iBCaHRlFASpEtQXOKkk-lpW2o4f_kg5euGIH8kgbLC4Oh7E2zQyn3ebGg3h5dPzpTloMLsJO_DCtskIqQ5vj48d_Cw/s320/053.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">Or next stop was a place I have been absolutely dying to go…a cheese shop. We pulled up to <a href="http://www.goatsheepcow.com/">goat.sheep.cow</a> and all I could think was “how charming!”. I know that makes me sound like an old lady but charming really is the best way to describe the storefront with its planters with pretty lavender colored flowers and simple store name on the window calling us inside. I would not, however, use this word to describe the service. As soon as the fromaggier (is this a real word?!) began discussing his favorite French cheese I put on my beret and yelled “Bonjour!” to really get in the spirit of things. Maybe that’s why he disliked us so much. It was all in good fun and I walked away with a delicious “pudgy brie” in hand. I definitely recommend perusing the shop, but maybe on a day when the grouchy guy with the chef pants is absent. </span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><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/AVvXsEgQp1na8mNCa4IT6Zz0dnmbrWCEoTyrQ8U3Yy_cFOF8J7VknDIit78jycLNbDtTc8IheJO7OLaDctxaJmpEd0wahDyoQCEtMm-J2dxQtOc-2hNMZCUQKy_YNXHOPzO395hkw7z4rWRADZ1J/s1600/055.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQp1na8mNCa4IT6Zz0dnmbrWCEoTyrQ8U3Yy_cFOF8J7VknDIit78jycLNbDtTc8IheJO7OLaDctxaJmpEd0wahDyoQCEtMm-J2dxQtOc-2hNMZCUQKy_YNXHOPzO395hkw7z4rWRADZ1J/s320/055.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeI2BrgCa7ji_pYSXSHOGaLMtTPeT0M379GsG12fuV5I9iT_iqYA4qyMPyd9uCHQ5XIn-RDZGqoszyj8k_tkAeiYZZdiW__zHTTQA85i7A4Oi_jsx_6myIumRkh8sNaxNyGWOKtABtIfly/s1600/057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeI2BrgCa7ji_pYSXSHOGaLMtTPeT0M379GsG12fuV5I9iT_iqYA4qyMPyd9uCHQ5XIn-RDZGqoszyj8k_tkAeiYZZdiW__zHTTQA85i7A4Oi_jsx_6myIumRkh8sNaxNyGWOKtABtIfly/s320/057.JPG" width="320" /></a><br />
</div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Next on the agenda was Baked. Ever since I had seen Baked’s logo, I knew I wanted to give it a try. I was a little disappointed in the variety of their selection but really happy with the chocolate peanut butter thing I tasted. It was amazing. Crunchy and sticky and marshmallowy and delicious! Apparently the bakery now goes by the name of Bakehouse and you should at least check it out for the very cool club room to the left with a large farm table and leather chairs. </span></div> <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/AVvXsEhj2AIUIPYeM-SCN2HY2V5w7IyFBsqv4rSch74aWxFo7Sq9Asb8oLgL0Q5EfPaPHD-A0rpa3RHCIrsQBxJbV27mOALvlCAAA9pE_eITDs9rJwmzAYGxBnZFBt-MmCQcgHykBvtemgGXINuO/s1600/065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2AIUIPYeM-SCN2HY2V5w7IyFBsqv4rSch74aWxFo7Sq9Asb8oLgL0Q5EfPaPHD-A0rpa3RHCIrsQBxJbV27mOALvlCAAA9pE_eITDs9rJwmzAYGxBnZFBt-MmCQcgHykBvtemgGXINuO/s320/065.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut buttery goodness. To the left, many leather-bound books.</td></tr>
</tbody></table><span style="font-family: Calibri;">Next, we stopped into <a href="http://www.mavericksouthernkitchens.com/charlestoncooks/">Charleston Cooks!</a> which is a foodie’s heaven--gadgets, and unnecessary ice cream scoops, and miniature whisks, and everything amazing I could possibly ever want but don't really "need". They also offer cooking classes which we decided wouldn’t be half as much fun as our foodie bike tour. </span><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/AVvXsEjsSGFp8RdU377JpQwy_7SIdwl2DIxrjUa1EcTnEXzUfkIRax6b9_BKS_H8pcmQBejlz7CxCAzRY1CjuuggsXe0YOdP9Ta6MiEA2E32G93DF3L9qmQl5tblChPiPlZLPdjFCkdQ3xFRm1ig/s1600/063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSGFp8RdU377JpQwy_7SIdwl2DIxrjUa1EcTnEXzUfkIRax6b9_BKS_H8pcmQBejlz7CxCAzRY1CjuuggsXe0YOdP9Ta6MiEA2E32G93DF3L9qmQl5tblChPiPlZLPdjFCkdQ3xFRm1ig/s320/063.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I don't know what I would do with these, but I still want them!</td></tr>
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</div><span style="font-family: Calibri;">Our final East Bay stop was Amen Street for some calamari and cocktails. The “Holy Basil” was a crisp, refreshing way to end the East Bay gallivant. </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrY89LUV8fZYvkEyW_Pm2SQE2ggXP-cuponkj_KeYxp6L2WePIwdTM8lOnF8yzjRetvkjLfs74jBwSwN2BHJQ3Swr1Xw18XO1TFcEpjpLCFY6W49YEJAAxaGGV4cFGCkW-nAx5z1xfsJ9/s1600/070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrY89LUV8fZYvkEyW_Pm2SQE2ggXP-cuponkj_KeYxp6L2WePIwdTM8lOnF8yzjRetvkjLfs74jBwSwN2BHJQ3Swr1Xw18XO1TFcEpjpLCFY6W49YEJAAxaGGV4cFGCkW-nAx5z1xfsJ9/s320/070.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"> <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/AVvXsEh64XbAGTOAgQpSSrtTLtYK3eXJfb4hObtIfBALNLhmbkvhFij0nz0oTN0gjyvpPj6zr_fccLMhe3ru8Q6T8yLJaA92NPKyenooV3a1kWhAGyg17_z3pDiL8NQDrtCqmak1dMMVaw_I0lfl/s1600/069.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64XbAGTOAgQpSSrtTLtYK3eXJfb4hObtIfBALNLhmbkvhFij0nz0oTN0gjyvpPj6zr_fccLMhe3ru8Q6T8yLJaA92NPKyenooV3a1kWhAGyg17_z3pDiL8NQDrtCqmak1dMMVaw_I0lfl/s320/069.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everyone say "Bonjour!"</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMvibkOoL-rqWRfNNARlmVjIQoflUdWz-Zh5374XgaLQ_oDkyD06gcTXB9bxICE-rnLCHH4iakC3b_R6MI4q0THG3AJ8dSBud-aHSMz4nH5ItQHFzY0H2klTDwd__HmAuQK4Beq4AGaWu/s1600/062.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMvibkOoL-rqWRfNNARlmVjIQoflUdWz-Zh5374XgaLQ_oDkyD06gcTXB9bxICE-rnLCHH4iakC3b_R6MI4q0THG3AJ8dSBud-aHSMz4nH5ItQHFzY0H2klTDwd__HmAuQK4Beq4AGaWu/s320/062.JPG" width="320" /></a><span style="font-family: Calibri;">We made one last quick stop into the new Belgian Gelato, where a sampling of the pink Grapefruit was a delicious treat! I didn't have time to ask what the difference between Belgian and Italian gelato is but I all I know is I really miss the frutti di bosci and melane I used to eat every night when I studied abroad.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
<span style="font-family: Calibri;"> We rounded the corner, passing a giant heinous cruise ship and headed toward The Vegetable Bin. What a find! I never would have known this place was here as it almost looks like a very, very old (and small) grocery store but has the most amazing produce. Think heirloom tomatoes, brussel sprouts, local honey and pollen, pineapple, peaches, and more. If I lived downtown, I would be there every week to stock up my fridge. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWjgKy3mZ3deHHPEFqBThYLkEIlAbN_BnQsQptu0tzcMpOCQm_sG6Zjf-NLnDjKHSZKKVelv1R4LsDOYWQTEUdAVVirKRDd9TzsCGqkW2241z-yPp2O6SZmnugjHKluxc2dMLDnwnbxFm/s1600/073.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7qPs3IHxBvaQxwpI5YaugGZbCWyvDRJzcFhNe4TILXEYdayIqTyya5QCBC_lHqKXgs1jjuCA2kHyWKrJ9vtR7f4ABQbjyS0RWMwhPLNwBwVmbOgU5Nec_R7h1CEaS70zcAVOMXmM5ncx/s320/075.JPG" width="240" /><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWjgKy3mZ3deHHPEFqBThYLkEIlAbN_BnQsQptu0tzcMpOCQm_sG6Zjf-NLnDjKHSZKKVelv1R4LsDOYWQTEUdAVVirKRDd9TzsCGqkW2241z-yPp2O6SZmnugjHKluxc2dMLDnwnbxFm/s320/073.JPG" width="320" /></a> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYc6Oy7hEaHlS-bp2-CdHwzacCDuzSWKojl5KI1DZXMLXek-XcPm97yZzwLKN5fJ3FJbheAUykkxHsTJ8oXoosyQKM-jDkYQP2GAsRd4oCKdj0kNVfvixeD2nH9kt_C4P_XVz5e4MnVQg/s1600/072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYc6Oy7hEaHlS-bp2-CdHwzacCDuzSWKojl5KI1DZXMLXek-XcPm97yZzwLKN5fJ3FJbheAUykkxHsTJ8oXoosyQKM-jDkYQP2GAsRd4oCKdj0kNVfvixeD2nH9kt_C4P_XVz5e4MnVQg/s320/072.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2 Pineapples in a pod</td></tr>
</tbody></table><span style="font-family: Calibri;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYOoqbtuOh-5sYY7MpiMt_8MwrdAcf_xSTTBgnmK8YIDr-zVEP70N-tmQYtS7hs-2prrjV4Ef2tb2Kj6iwQU20dqcdXE1L9NtGu6SnxscJWQrelR-PBmfMsp6eJO5YZofZlxpeow4yel2/s320/074.JPG" width="320" /><span style="font-family: Times New Roman;"> </span></span><br />
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<span style="font-family: Calibri;">Just down the road was our last official stop of the tour—<a href="http://www.tedsbutcherblock.com/">Ted's Butcherblock</a>. I had been really anxious to check this place out because of 3 reasons: 1)They have a foodie trivia every month 2) they have a bacon-of-the-month club 3) I was ready for yet another snack. Ted’s looks like a great place to buy meat but I really wanted a cheese plate. I settled for sampling some of Allie’s pimiento cheese and it was amazing. It was smoky and spicy and very, very smooth. I’ll definitely be back for foodie trivia pronto. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUpXrssFFGMaGfdknCoXjliphTa2C2__K7kW2DTxECJWnCBt5T1ufmL_09FkBEmEje6wPeX8PcLjCmUO89vOvlKu6bvqI0YNOGKSV2LGB6KzJuOyRYFUG70qv0heQMoQOVHZyjJOPN7L2/s1600/077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUpXrssFFGMaGfdknCoXjliphTa2C2__K7kW2DTxECJWnCBt5T1ufmL_09FkBEmEje6wPeX8PcLjCmUO89vOvlKu6bvqI0YNOGKSV2LGB6KzJuOyRYFUG70qv0heQMoQOVHZyjJOPN7L2/s320/077.JPG" width="320" /></a></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlL7grCjmKA6Vxy79luyV7aJWqZb86FUtcdaSBJ1idLB23U3GgtsTiQaNRQTxFCLbZzlBHc3rseHRYGG0nRYSqlF4gPMbWJxIxb-sh5R0q9cHsBRz4gyc-mfUnuuYqC2bMq8M75SlooLpR/s1600/078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlL7grCjmKA6Vxy79luyV7aJWqZb86FUtcdaSBJ1idLB23U3GgtsTiQaNRQTxFCLbZzlBHc3rseHRYGG0nRYSqlF4gPMbWJxIxb-sh5R0q9cHsBRz4gyc-mfUnuuYqC2bMq8M75SlooLpR/s320/078.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">On the way back toward King Street, we decided to stop into <a href="http://www.homcharleston.com/">Hom</a>, the new “ping pong beer bar”. Interesting name, unbelievable drinks! The Ren & Stumpy is made from their own strawberry infused vodka and fresh squeezed lemonade. It had hints of mint in it (say that 5 times fast!) and was so good I was craving it the next day. I will definitely be recreating it soon. This is such a quirky bar and their twitter post today said, "Sunny Side up Egg stuffed in french Toast with Truffled Boursin Portobello hash". Late night food or brunch delicacy? I'll have to visit again soon to decide. </span></div><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/AVvXsEjAWjR3-l75PS84S9EmU9vo3un4OUJpU_Yrn-hy7IDa3m5p_iX_sgiCki5rPgEltjNRi9kwKWz-zmLvJRum-7ZQ7wV01Kdyb9lWaeUj4qvenqfjvLf0xqLRRM45YWnKRp4W3a3LsBHvlrxE/s1600/086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWjR3-l75PS84S9EmU9vo3un4OUJpU_Yrn-hy7IDa3m5p_iX_sgiCki5rPgEltjNRi9kwKWz-zmLvJRum-7ZQ7wV01Kdyb9lWaeUj4qvenqfjvLf0xqLRRM45YWnKRp4W3a3LsBHvlrxE/s320/086.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hom chopped salad, tiny red spatula not included</td></tr>
</tbody></table><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/AVvXsEgXueAdgD8C3C2hCcGTu3tBqcW6TkihPazokYHAH_c9w1Sy4-Kueu-SYcoc0ITn0kHfOKeH9xmD8E9WlnIyp6aJTf7nu8BtvKE3eM_28TbXzXxVUYVl9Ruajn78YZPsxICzsNCOn_jquZSt/s1600/081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXueAdgD8C3C2hCcGTu3tBqcW6TkihPazokYHAH_c9w1Sy4-Kueu-SYcoc0ITn0kHfOKeH9xmD8E9WlnIyp6aJTf7nu8BtvKE3eM_28TbXzXxVUYVl9Ruajn78YZPsxICzsNCOn_jquZSt/s320/081.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ren & Stumpy</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoyT7TiieRimF_beaA7sn44rLHI6eT-31rtBvARS1tCewzmtIWjXpFr3xhX5EA5IGqwRVRAS3iw_hrxfNdlmc8KY1sojPtNKeDILomv3Yqyq08FNKisHO13XjQgKVFC6-pNlDRT3swThI/s1600/087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoyT7TiieRimF_beaA7sn44rLHI6eT-31rtBvARS1tCewzmtIWjXpFr3xhX5EA5IGqwRVRAS3iw_hrxfNdlmc8KY1sojPtNKeDILomv3Yqyq08FNKisHO13XjQgKVFC6-pNlDRT3swThI/s320/087.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried green tom's with pimiento and chow chow</td></tr>
</tbody></table> <span style="font-family: Calibri;">So, that rounds up all of the stops we made on our 1<sup>st</sup> foodie biking adventure. I can guarantee there will be more in the future and since a new place opens every week here, we will definitely be there to check it out. If you would like to joing me for a foodie bike tour, please email me at <a href="mailto:Brinkley118@gmail.com">Brinkley118@gmail.com</a> . Until then, me and my beret will be waiting!</span><br />
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<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;"></div><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/AVvXsEgwBUz1MHcTD_vC8gppo2TFLII_eq8wK0xDlkt_sjdk8X7F8uUo32pA0hK2EpQv9c2T85AAJoQDPhEql_1YAcfaJolin2T69vm4aU3ZMKY6cccS1sjDzPoN66vjQFJXmdDfcJbFuLG6A67O/s1600/083.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBUz1MHcTD_vC8gppo2TFLII_eq8wK0xDlkt_sjdk8X7F8uUo32pA0hK2EpQv9c2T85AAJoQDPhEql_1YAcfaJolin2T69vm4aU3ZMKY6cccS1sjDzPoN66vjQFJXmdDfcJbFuLG6A67O/s320/083.JPG" width="320" /></a></div></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdGqay-colbOBeO_-2Nc4xiYY14rCBewQbBM8PDLhpwJDxaW0m6vl9f5Dw6uC-MtjanI-xQUtTUhn1NsYWz31FSmJvS6h26gJPBNQNJCFl1z50Ynf2_s6O_uWA_h7MLtX-MSGWFx7wr0F/s1600/071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Times New Roman;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdGqay-colbOBeO_-2Nc4xiYY14rCBewQbBM8PDLhpwJDxaW0m6vl9f5Dw6uC-MtjanI-xQUtTUhn1NsYWz31FSmJvS6h26gJPBNQNJCFl1z50Ynf2_s6O_uWA_h7MLtX-MSGWFx7wr0F/s320/071.JPG" width="320" /></span></a></td></tr>
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<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;"><br />
</div><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/AVvXsEjV7qPs3IHxBvaQxwpI5YaugGZbCWyvDRJzcFhNe4TILXEYdayIqTyya5QCBC_lHqKXgs1jjuCA2kHyWKrJ9vtR7f4ABQbjyS0RWMwhPLNwBwVmbOgU5Nec_R7h1CEaS70zcAVOMXmM5ncx/s1600/075.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div align="left"></div>Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com0tag:blogger.com,1999:blog-8739169692966957279.post-26318708859396555182011-07-12T14:44:00.000-07:002011-07-12T14:44:20.630-07:00Bagel ever after<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
So, I decided I haven’t been busy enough so I wanted to devote 2 hours of my time a few Saturdays ago to making bagels. You heard me right…bagels. I have never made bread but decided I was up to the challenge and given that I only needed to purchase a few ingredients, that it was now or never. I am sure there are many twenty-something chefs (I will refer to us as chefs, not cooks) that have never used yeast to make anything. This said, yeast was fascinating! I kept saying, “Frank this is like a science project!” But way cooler because you can eat it at the end and don’t have to answer lab questions. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseFOeo7T83B4L6KO0hgz1iVWr3E-mBuJpMlljXVbP-j2LNRQSI3dPkKz1CifWlyHUXzMzK5CcoUUKw1B1agGv6TpnC9nfX_2YKKr5STomnNlE5w-R4U0MYZ5wgqsl_DVOILy-9SzVn6pE/s1600/754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseFOeo7T83B4L6KO0hgz1iVWr3E-mBuJpMlljXVbP-j2LNRQSI3dPkKz1CifWlyHUXzMzK5CcoUUKw1B1agGv6TpnC9nfX_2YKKr5STomnNlE5w-R4U0MYZ5wgqsl_DVOILy-9SzVn6pE/s200/754.JPG" width="200" /></a></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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Annnnyway, I decided I wanted to makea my favorite bagel flavors: plain, cheddar & chive, and sun-dried tomato. At the end of it I threw in one lowly cinnamon sugar for good measure and experimental purposes. The best part about making bagels is obviously eating them and the absolute worst is waiting for them to rise once, rise again after you’ve formed them, boiling them in batches, cooking them for 5 minutes, and then 30 minutes on their alternate side. It sounds exhausting and it kind of was, but it really is just following directions and being patient. To kill time, I made sun-dried tomato cream cheese and a compound herb butter. No, I did not make homemade cream cheese but I did google it a few days ago and its surprisingly easier than you would think. I just didn’t have the energy for that. Straining something into a bucket for a week just isn't <em>quite</em> as easy as thawing store bought cream cheese to room temp and adding whatever you want to it. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><blockquote style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtskSOdlpvKSCcsm7_RW07o9Tx_4j3bW4NRP0pKjkyzfJ0yAuZHL5T82jYI769PtZk_uyH69PuGKedavmHKIVz_QcR1GntD0sCaScH55OQE7NidCbt1zA3k0M7NWeFmuoo-NWGkHMUNumV/s200/755.JPG" width="200" /> </blockquote> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTD0h5nncWP3DPFI6Gm43RmhOiNZL4CSfob7kegU6tPZSP_byNeTlomLuQTKMu1dDCcWR5163x2xWiRx4xYJSNlrWTMssNq0HaqqqjsbWADeUqPL11TN6B94UGsD_cLDuF79q9KX_KqzYQ/s1600/761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTD0h5nncWP3DPFI6Gm43RmhOiNZL4CSfob7kegU6tPZSP_byNeTlomLuQTKMu1dDCcWR5163x2xWiRx4xYJSNlrWTMssNq0HaqqqjsbWADeUqPL11TN6B94UGsD_cLDuF79q9KX_KqzYQ/s200/761.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAY9mFrbma6jy0zAaPqrZxMp52KUBjlbfAsHW2leUmEGLy3UssKDM5jhtYaPVV1-yxTDatUInN3rJcEWZTbX9Atg-S055U1sjDbrYIgzOk3KNQYNpCDAOBzOJ_QwK2yU3TXxfr1AHG-iW0/s1600/774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAY9mFrbma6jy0zAaPqrZxMp52KUBjlbfAsHW2leUmEGLy3UssKDM5jhtYaPVV1-yxTDatUInN3rJcEWZTbX9Atg-S055U1sjDbrYIgzOk3KNQYNpCDAOBzOJ_QwK2yU3TXxfr1AHG-iW0/s200/774.JPG" width="200" /></a><img border="0" height="150" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5voMcYyN66lyuubbg5FkW33ZC5MkSw_M7KUl8rbr9YWaOcHohyMGet1rJ8uLip_-6IfotaMVEJrSe4orbpAv2YzVnnoWhFghSIn4COLAuN6UARQjipzYU3UYfSm7YdJZ5AssVypxxhUk/s200/776.JPG" width="200" /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">I highly recommend making a compound butter with herbs or whatever you have lying around or a flavored cream cheese. It's super simple and really jazzes up whatever you throw on it. Cooking with compound butter is really fun for me because you can add it to fresh bread or pasta sauce, or basically whatever you would put butter and herbs in. Genius!</span></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">So, I'm not going to even address the fact that I haven't written in 2 months (or did I just do that?!) but I would like to provide a mini recipe round-up below of things I made lately that I loved. If you want a detailed recipe, please let me know:</span><br />
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<ul><li><span style="font-family: Georgia, "Times New Roman", serif;">Tyler Florence's Spaghetti Carbonara- I use milk/butter instead of heavy cream, pancetta is a must, and top it with fresh chives. Obsessed!</span></li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJfC_PPI8ZMSg_p1MfnDSGbmbc2zFZXtTxrnPgvmcTQuOLF6Dq5uN44kw7-ngwRXy7B-7cwarZMyxQWuw2Z7uhyphenhyphen2J3QDAIuVn5jm41X6BgE8hpD88qv8TbAMQjwVXATESfpgshD9PWpfN/s1600/780.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="150" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJfC_PPI8ZMSg_p1MfnDSGbmbc2zFZXtTxrnPgvmcTQuOLF6Dq5uN44kw7-ngwRXy7B-7cwarZMyxQWuw2Z7uhyphenhyphen2J3QDAIuVn5jm41X6BgE8hpD88qv8TbAMQjwVXATESfpgshD9PWpfN/s200/780.JPG" width="200" /></span></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">Sandy's Banana Bread- thanks again to </span><a href="http://4theloveoffeasting.blogspot.com/2011/04/sandys-banana-bread-and-happy-birthday.html"><span style="font-family: Georgia, "Times New Roman", serif;">Kate</span></a><span style="font-family: Georgia, "Times New Roman", serif;">! A much more devoted blogger than I. Made this for a work function and it was amazing! I should have cooked it for about 15 mins longer than the recipe says though.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">Claire Robinson's </span><a href="http://www.foodnetwork.com/recipes/claire-robinson/grandma-moores-creamed-corn-recipe2/index.html"><span style="font-family: Georgia, "Times New Roman", serif;">Creamed Corn</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> was the perfect 4th of July side dish. I added milk and water to keep it from sticking. </span></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">I made my version of bananas foster with Kahlua a few nights ago: just put Kahlua in a pan with some brown sugar and butter until thick, add cinnamon, honey, and bananas, and pour on top of vanilla ice cream. It was better than dinner that night. Hands down.</span></div></li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">Anywho, please let me know if you have any good reciped I should try as I have been feeling quite adventurous! Next up.....homemade bacon?!</span></div>Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com0tag:blogger.com,1999:blog-8739169692966957279.post-65248406793993569832011-05-01T07:17:00.000-07:002011-05-01T07:17:48.275-07:00Savannah sweets and recipe review<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgtZPxLGxF__O85QVWZDl6QlkTLACUqoomOieQtddHwFb62sUHSb98zZo8g6iuuo0Ku21gncL1_iGsPbqtWEcwamymDarOzPoOGETAzYPCswYzLILsLXC_dxpBz8POrsxxZ7DwXMXQz0-/s1600/Fall+%252710+426.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJUsGo8tnwomcbKN9MA-n_tokpDRv6Ie-Xsd9y7vZcBfoAfFYhtndg9ATQ0KSCxJlVMAeeCYO9Fh2Z_mmqV9RBbBaaJ_kw1frUw2vAXUJwvajkD6ihyphenhyphenl7lE5SiiEYNHfu1kgX8PjUUyDh/s1600/Fall+%252710+398.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJUsGo8tnwomcbKN9MA-n_tokpDRv6Ie-Xsd9y7vZcBfoAfFYhtndg9ATQ0KSCxJlVMAeeCYO9Fh2Z_mmqV9RBbBaaJ_kw1frUw2vAXUJwvajkD6ihyphenhyphenl7lE5SiiEYNHfu1kgX8PjUUyDh/s200/Fall+%252710+398.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgtZPxLGxF__O85QVWZDl6QlkTLACUqoomOieQtddHwFb62sUHSb98zZo8g6iuuo0Ku21gncL1_iGsPbqtWEcwamymDarOzPoOGETAzYPCswYzLILsLXC_dxpBz8POrsxxZ7DwXMXQz0-/s1600/Fall+%252710+426.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgtZPxLGxF__O85QVWZDl6QlkTLACUqoomOieQtddHwFb62sUHSb98zZo8g6iuuo0Ku21gncL1_iGsPbqtWEcwamymDarOzPoOGETAzYPCswYzLILsLXC_dxpBz8POrsxxZ7DwXMXQz0-/s320/Fall+%252710+426.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJUsGo8tnwomcbKN9MA-n_tokpDRv6Ie-Xsd9y7vZcBfoAfFYhtndg9ATQ0KSCxJlVMAeeCYO9Fh2Z_mmqV9RBbBaaJ_kw1frUw2vAXUJwvajkD6ihyphenhyphenl7lE5SiiEYNHfu1kgX8PjUUyDh/s1600/Fall+%252710+398.jpg" style="margin-left: 1em; margin-right: 1em;"></a><br />
Happy Spring! I have to apologize for not posting in so long...with a couple of weekends of out town including a weekend in Savannah for a wedding (see fancy outfits, right) and a ton going on, I'm sure you can relate. I wanted to compile a list of things I have made lately in the hopes that you will be urged to try one of them. Here they are:<br />
<ul><li> Chicken pitas with homemade tzatziki (really brought me back to Devine Greek, my favorite Greek spot in Columbia. Tzatziki is incredibly easy to make and I eyeballed the whole thing. It really turned out delicious!</li>
</ul><ul><li>Shrimp tacos with homemade guacamole (thanks for the inspiration <a href="http://4theloveoffeasting.blogspot.com/">Kate</a>!)</li>
</ul><ul><li>Carrot Cake muffins with homemade cream cheese frosting (via May's issue of Southern Living)</li>
</ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhWDSNb6u2K7GYWwDREeF7ypxcYGyngu1U4CFSiGW0ZKCQTQ1Mosy9IIYFvEuDIb494RRoPFG1tRztf1lGLLNkfHxgJyK41eoMf8Xdc1GbW0Ir7j8y52F5H1GhPLtzv_FrsVwcNfCH1p6/s1600/Fall+%252710+393.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhWDSNb6u2K7GYWwDREeF7ypxcYGyngu1U4CFSiGW0ZKCQTQ1Mosy9IIYFvEuDIb494RRoPFG1tRztf1lGLLNkfHxgJyK41eoMf8Xdc1GbW0Ir7j8y52F5H1GhPLtzv_FrsVwcNfCH1p6/s200/Fall+%252710+393.jpg" width="200" /></a><ul><li>Homemade pizza with salami, goat cheese, roasted grape tomatoes, and sage (I have found the ultimate trick to making homemade pizza is putting a healthy drenching of olive oil mixed with salt, pepper, lots of fresh garlic, and red pepper flakes on all of the dough before you add anything)</li>
</ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK35VB_DrAhrN06kwkrooeh1EuixVWlA5XvrZKlZprWeidaKWi2NaXhwoThSIuE5BFIXApCEI5If6PxQloXD-6lVhghT35vFC8LImYrz6Cxa2txj3vjgOwGbxdhegNuuigA7unESBdpvLS/s1600/Fall+%252710+422.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK35VB_DrAhrN06kwkrooeh1EuixVWlA5XvrZKlZprWeidaKWi2NaXhwoThSIuE5BFIXApCEI5If6PxQloXD-6lVhghT35vFC8LImYrz6Cxa2txj3vjgOwGbxdhegNuuigA7unESBdpvLS/s200/Fall+%252710+422.jpg" width="200" /></a> <br />
<ul><li>Smashed cauliflower with blue cheese- this is one of my new favorite veggies to make and you can really get creative with what to add to it. I usually add lots of pepper, a little salt, Parmesan, and whatever else I have. Try cooking the cauliflower in chicken stock first to give it tons of flavor. </li>
</ul> I am honestly having a hard time remembering what else I have cooked in the last 2 weeks which is so pitiful but unfortunately true. While in Savannah, we decided to get Sunday brunch which is one of my all time favorite things to do and picked a place close to our hotel called Soho South Cafe where they claim "food is art". I loved this place the moment we walked in--it was part art gallery featuring local artists, part cookbook collection, and part quirky southern restaurant serving up huge biscuits, sandwiches, and brunch offerings. I have to say, the best part of my meal was the raspberry spritzer I ordered. It was raspberry puree, soda, sprite, and fresh mint and was amazing and so refreshing. I will definitely be recreating it soon (and perhaps adding a little liquor to it!). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCd2F55714CAeZeuS0pxALhUvbhfosT84pYJ6cmLFmLfTG3NGFdXDVjGWbqZ8DejZl3SlrD7qXm44WsO5zjN_g0JVmE-HCemJrE7zbnam9WniQKdNikg9KU1q8LuaFg9n5uGyUht9Af6N/s1600/Fall+%252710+449.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCd2F55714CAeZeuS0pxALhUvbhfosT84pYJ6cmLFmLfTG3NGFdXDVjGWbqZ8DejZl3SlrD7qXm44WsO5zjN_g0JVmE-HCemJrE7zbnam9WniQKdNikg9KU1q8LuaFg9n5uGyUht9Af6N/s320/Fall+%252710+449.jpg" width="320" /></a></div>I have to mention a little place near our hotel that I stumbled upon the night before our brunch, Parker's Market. I was so intrigued by this place that I left the bar across the street to check it out and take some photos. It was simply amazing. This "market" has everything you could imagine from funny magnets to fresh flowers and gourmet candy to late night sandwiches and lotto tickets. Sounds like heaven right? I thought so. <br />
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</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKFzt4CbsFqEgMNZM2R8TAFd3rPb5bJfTHLTi7Iut7hk8XqmgghTlv_JqFbmnQ_hBqVx6We995rXwws2n_SwnipiegpmcWnjkp5_Ayhm4ey9UTNytMut1Ak_PmezXq2pv_p-Jrdo99tI2/s1600/Fall+%252710+452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKFzt4CbsFqEgMNZM2R8TAFd3rPb5bJfTHLTi7Iut7hk8XqmgghTlv_JqFbmnQ_hBqVx6We995rXwws2n_SwnipiegpmcWnjkp5_Ayhm4ey9UTNytMut1Ak_PmezXq2pv_p-Jrdo99tI2/s320/Fall+%252710+452.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYCTUlXR2fEmO9evWL3SvmeG9jBCwMb34l6R8C9ccFjU9ZrD6NmHrJGYbZ_zybENl3WbjQ_Dogui-R-zKasu4EaNYq2eiYweclUJBV1sD5TJbC_WAjX7t64N1cOUiKLIEiQiEaVSpCz6G/s1600/Fall+%252710+453.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYCTUlXR2fEmO9evWL3SvmeG9jBCwMb34l6R8C9ccFjU9ZrD6NmHrJGYbZ_zybENl3WbjQ_Dogui-R-zKasu4EaNYq2eiYweclUJBV1sD5TJbC_WAjX7t64N1cOUiKLIEiQiEaVSpCz6G/s320/Fall+%252710+453.jpg" width="320" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREX_AABKbh5CHCJ4tT8sMLExczfikKzRCEoguGIZLAvybm0IXIJAOfyAJkLU9fxNT-hUS4fdMWqVvlM3dOR6gTZ34emQQn_a5P0IghqK4zK8Z8HSSS_ovcNNmvlq_ashlCJAIGcl7ekBs/s1600/Fall+%252710+454.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREX_AABKbh5CHCJ4tT8sMLExczfikKzRCEoguGIZLAvybm0IXIJAOfyAJkLU9fxNT-hUS4fdMWqVvlM3dOR6gTZ34emQQn_a5P0IghqK4zK8Z8HSSS_ovcNNmvlq_ashlCJAIGcl7ekBs/s320/Fall+%252710+454.jpg" width="320" /></a><br />
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</a></div>I was good and only left with a small bag of jelly belly's. I have to mention that this market even had 3 gas pumps which had 3 ATM's on the other side. Very cool and definitely the kind of place I would love to own one day.Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com4tag:blogger.com,1999:blog-8739169692966957279.post-17684477649441419972011-04-14T16:38:00.000-07:002011-04-14T16:38:02.051-07:00I recycle, so consider me “green”<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNOhCaXk82T-nXRsMqt-x6wRTys8wx6uWS8gK7ctFc_a_wWNQhTxmfZS7WpC5fkbflHjQFD8YfUgs-v89NukIG5P4QhVlK1ofMmhUhNw7UQTvhg4nZgz6VUv_t27rbpeK89Vw1pvMErcB/s1600/Fall+%252710+357.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNOhCaXk82T-nXRsMqt-x6wRTys8wx6uWS8gK7ctFc_a_wWNQhTxmfZS7WpC5fkbflHjQFD8YfUgs-v89NukIG5P4QhVlK1ofMmhUhNw7UQTvhg4nZgz6VUv_t27rbpeK89Vw1pvMErcB/s320/Fall+%252710+357.jpg" width="320" /></a><div class="MsoNormal">As someone who doesn’t really love leftovers, I’m always looking for ways to reuse what I’ve previously cooked in a new and creative way. A couple of months ago, the roommates and I decided to make a big Sunday brunch and used some grits from earlier in the week along with ham and goat cheese to make unbelievable grit cakes. I used this same idea for a late Sunday lunch a few weekends ago and apologize for not posting it here sooner. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I used the shrimp, bacon, white bean, sage and tomato (Tyler Florence recipe, remember?) leftovers to make grit cakes round two. I didn’t have leftover grits so I whipped some up, let them sit for a bit to firm up, and formed them into cakes. The secret to cooking these is definitely a non-stick pan and greasing the pan with a bit of butter first. I made sure to season the grits with a little Cholula (my favorite thing to add to grits!) and a tiny but of cheese as well (duh) and some finely chopped scallions. Man, were they good! I mean, I really do love anything that involves grits so I knew I was going to love this dish. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Believe me, I have tried every method and type of grits it seems and have honestly found the best grits are made with the <a href="http://www.quakeroats.com/products/other-products/grits/quick-grits.aspx">Quaker 5 minute</a> type straight from your average grocery store. I have used Anson organic, every version you can buy at grocery stores (including White Lily-both varieties) between here and Columbia, and even added white corn that I smashed up to get the right consistency and flavor and still find this brand to be the absolute best. I add literally everything I can find to my grits when I make them and have been known to use: string cheese, cream cheese, grated parmesan, Cholula (!), scallions, red pepper flakes, paprika, dry mustard, and of course, Kraft American cheese. Here’s what I usually do: boil water, add a little milk (I rarely use heavy cream in <u>any</u>thing), and a splash of chicken stock. Add the grits and keep adding liquid (I prefer the milk here) until they are fluffy or the consistency you like. You want them to be smooth for the most part and really not taste “gritty”. Then add whatever you like. Lots of salt, pepper, butter, and Kraft Singles are a must for me. But, I only add the cheese at the very end and gently fold it in or else it completely disappears. Voila- Southern cheese grits right in your own kitchen.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOrQDjvdbMCucAVMmyZ_12halfrtB5JTn-c1VHcmYvvGpITfrXss_2LIKuISus2UzKOz6B3DZtlvECfTL01aMYUJbXKDuURcmGPbZeOwz6uw_ObODws7lczR-FjKL2q7pG5ToZ0orrvfR/s1600/Fall+%252710+359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOrQDjvdbMCucAVMmyZ_12halfrtB5JTn-c1VHcmYvvGpITfrXss_2LIKuISus2UzKOz6B3DZtlvECfTL01aMYUJbXKDuURcmGPbZeOwz6uw_ObODws7lczR-FjKL2q7pG5ToZ0orrvfR/s320/Fall+%252710+359.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">If you have any new recipe suggestions I should try or good recipe "recycles", please post them here! </div><div class="MsoNormal"><br />
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</div>Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com1tag:blogger.com,1999:blog-8739169692966957279.post-91867433083000659312011-04-13T18:33:00.000-07:002011-04-14T16:23:54.581-07:00The plight of the 6 minute egg<div class="MsoNormal">Okay, so a few weeks ago (again, sorry for being a tad behind in the posts) I made a salad with what was supposed to have a lovely “6 minute egg” on top. The night I made this alleged salad happened to be at the end of a very long week and one where every night had featured a new dinner so needless to say, I wasn’t really paying attention. It was only 7 days after the start of the “one new recipe every week” adventure and I was already sick of following someone else’s directions. I was annoyed at the fact I had to do things Tyler’s way and couldn’t just whip up whatever so I guess my brain was doing what <i>I</i> really wanted to do and that was not pay attention at all to these damn eggs. The first go-round they were so gooey I couldn’t even get the shell off—undercooked. I think it's because I didn't bother to use the timer (something I rarely rely on) and just went for it thinking they would automatically be cooked correctly. So, I did what any budget cook would do and put those <u>same</u> eggs back in the pot and turned the water back on. That’s where I went wrong. They were supposed to just sit in the hot water. When I took them out a few minutes later, they were hard-boiled. Not AT ALL what I wanted and I must say I was pretty annoyed. These 4 little hard boiled eggs made me feel defeated and like a total amateur (which I am, but still) and I completely doubted any cooking ability I had. The salad still turned out <i>okay</i> but I couldn’t help imagine how it would have tasted if they had been true 6 minute eggs. So, I tried again. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Last week, I had some extra time one afternoon, didn’t feel rushed, and figured what the heck? If it doesn’t work out, oh well. No one is here watching this so whatever. I googled 6 minute eggs and found the Voltaggio brothers' <a href="http://www.voltaggiobrothers.com/post/preparing-a-6-minute-egg">blog</a> with detailed directions. I completely trust them since they were on Top Chef and decided to follow the recipe exactly. I added 2 eggs to a pot, filled it with just enough water to cover them, and when it boiled turned off the eye and started the 6 minute countdown. After the 6 minutes was up I put them in a bowl of ice water and cracked them gently to remove the shell which was somewhat tedious but no one was looking so to me, they were just right. They came out…perfect. They were soft and a little runny and everything I had imagined a few weeks before. I added a little salt, pepper, tiny bit of shredded cheddar (of course) and put them on toasted French bread. This was a fantastic lunch! I was filled up but didn’t feel stuffed and was so happy to have mastered these seemingly simple eggs. If only there was a stove in the break room at work…</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkBFLGYt1v2unoiObDt3peJBH6v2oZ9vyfNVWl_FomMYKAHA7LGnAvXSwXTTamElS1Vk_vt-2OhBkejCBB6C8it32l3rh0VvIB9O52DMeDARdeRwtkY6QbNcaZG-TqwrlJw0nZpvGL58y/s1600/Fall+%252710+388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkBFLGYt1v2unoiObDt3peJBH6v2oZ9vyfNVWl_FomMYKAHA7LGnAvXSwXTTamElS1Vk_vt-2OhBkejCBB6C8it32l3rh0VvIB9O52DMeDARdeRwtkY6QbNcaZG-TqwrlJw0nZpvGL58y/s320/Fall+%252710+388.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXe23i-gHFfRnW3pVH9zfFMaPaLooU-1NzFA60SC3byx_cG_EmrNTpJZPmqDIHxLLWYvLne90gFX62ochICgj-6sRbEM2ps_Eep4UHrUF8LVSc7LtOyH1IK-nhkzA2zDd6sdgnwpzUErp/s1600/Fall+%252710+390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXe23i-gHFfRnW3pVH9zfFMaPaLooU-1NzFA60SC3byx_cG_EmrNTpJZPmqDIHxLLWYvLne90gFX62ochICgj-6sRbEM2ps_Eep4UHrUF8LVSc7LtOyH1IK-nhkzA2zDd6sdgnwpzUErp/s320/Fall+%252710+390.jpg" width="320" /></a></div><i><br />
</i></div>Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com2tag:blogger.com,1999:blog-8739169692966957279.post-52120988733406853322011-04-06T05:03:00.000-07:002011-04-06T07:03:56.160-07:00Chimichurri is really fun to say<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2Sm0zzykNycoSRv9YFwzDiIY4Ns3E6HoUX1t1lWpPFK7kURHF9oujsxrQ_-rRCg5RhyphenhyphenRk-Rbl8dw5O0igGz5mZZCjvtD-nRbpw0kWqYg-4yRy5LUCDdtuP1-kYHGObFv7Sd3NAxBFGOv/s1600/Fall+%252710+366.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2Sm0zzykNycoSRv9YFwzDiIY4Ns3E6HoUX1t1lWpPFK7kURHF9oujsxrQ_-rRCg5RhyphenhyphenRk-Rbl8dw5O0igGz5mZZCjvtD-nRbpw0kWqYg-4yRy5LUCDdtuP1-kYHGObFv7Sd3NAxBFGOv/s320/Fall+%252710+366.jpg" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP75AvfjNFVYvP4OIT_1wzZUV52JnKnWf1S1ejHj0rnFp7eJZOd9J3c5yCl8KgVn_2Y3YQzt4Xi4BvY3amuTFO6ggER0bmP0_BFmyMh1yg9pQpyj55ib0-iWhLSGCqevCJkpna-rT2DOYD/s1600/Fall+%252710+368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>So, I decided for last week's new meal, to cook something from the food network website. I knew I wanted it to be something different I just wasn't quite sure yet what. I clicked on budget meals from the homepage and instantly was drawn to the grilled steak with green beans and chimichurri sauce <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-steak-with-green-beans-tomatoes-and-chimichurri-sauce-recipe/index.html">recipe</a>. We don't cook steak all that often so I decided to go for it. And, chimichurri is really fun to say.<br />
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I bought 2 giant bunches of cilantro and parsley (not by choice--who needs that much parsley?!) and added them with the other ingredients to make the sauce. I tasted it and tasted exactly like...vinegar. With parsley mixed in. So, I added more of everything, a little parmesan, siracha, and tried it again and it was much better this time; more like a pesto with cilantro and a little spice added in. I ended up buying a 3 pack of sirloin steaks and it fed 5 people and we even had a little bit left over which is definitely worth it. The green beans and tomatoes were cooked in foil on the grill and I have to say, were pretty darn delicious. They were the perfect almost-summer veggie to compliment the steak. I left FG to handle the grilling so all in all this was an incredibly easy meal to prepare and took only about 30 minutes from start to finish. Of course I added a little feta to the chimichurri at the end, just for good measure. <br />
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<tr><td class="tr-caption" style="text-align: center;">Steak with Chimichurri and feta, grilled green beans and tomatoes, rice pilaf, and bread</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;"></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;"></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;"></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 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</tbody></table>Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com0tag:blogger.com,1999:blog-8739169692966957279.post-66010620111619392942011-03-30T17:07:00.000-07:002011-03-30T17:07:25.018-07:00We're going OUT to dinner?!Let's face it, if we all went out to dinner all the time we'd be broke as a joke (and I wouldn't get to experiment with new recipes) so I was pleasantly surprised when FG said he wanted to go out for dinner last Friday night. After 30 minutes of internet searching, flipping through the <a href="http://www.charlestoncitypaper.com/charleston/dish-dining-guide-winter-2011/Category?oid=3129029">Dish</a>, and looking at internet menu's, we decided on <a href="http://www.wildoliverestaurant.com/">Wild Olive</a> on John's Island. We made the 20 minute drive to the farthest of the islands and nestled in at the bar for a pre-dinner drink while our table was prepared. I settled for a strawberry basil mojito--basil because it's an Italian Restaurant--and watched the bartender as he crushed the basil, added the ingredients, and added a small, robust scoop of strawberry sorbet right on top. I knew then that this was going to be a good experience. <br />
We were thrilled to hear that they had switched over to their spring menu and immediately ordered the blue crab crostini and FG ordered something with Pork belly (his new favorite thing) and butter beans. I'm really not at the point where I feel comfortable taking my giant Nikon out to take pictures of our food especially since I had to apologize to FG for whipping out the small, pink Casio to snap pics of our dinner plates before we dig in. "Sorry, it's for my blog." I have a feeling it's going to be like this from now on. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1UeSlV676LPqi2toDBGeFf3oRN7TIQRk6WHm2342ZgoTWr2Xe9xF9tXr2pEHOzzCczOSoIq41Fr3IQBks0ZHM5zJEjjucPiYAJkPaYP5ZCxPOcFKoyGihRkcczU8p-0EwfrYR8nL1PfL/s1600/CIMG1462.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1UeSlV676LPqi2toDBGeFf3oRN7TIQRk6WHm2342ZgoTWr2Xe9xF9tXr2pEHOzzCczOSoIq41Fr3IQBks0ZHM5zJEjjucPiYAJkPaYP5ZCxPOcFKoyGihRkcczU8p-0EwfrYR8nL1PfL/s320/CIMG1462.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork belly and butter beans</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlaxpn7careyGmezWVglETd1y9jT_rMqZ5IRh_6dzUtwo9ire6gqvuadvLf8Dr-JoutDSoZYrZql08_wl6qmCk2FHazPKG7fRay53X3q2slinhB0TGJLx9LcFsclvYyYRYEgrFiVc0-1_/s1600/CIMG1461.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlaxpn7careyGmezWVglETd1y9jT_rMqZ5IRh_6dzUtwo9ire6gqvuadvLf8Dr-JoutDSoZYrZql08_wl6qmCk2FHazPKG7fRay53X3q2slinhB0TGJLx9LcFsclvYyYRYEgrFiVc0-1_/s320/CIMG1461.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue Crab Crostini</td></tr>
</tbody></table>Anyway, after primi, we had papardelle (obviously one of my new favorites) with Pork Ragu and Spaghetti Carbonara. I have to say, that carbonara was the best I have ever had. It was simple, not chock full of cream sauce, and each bite was satisfying. The pancetta was crunchy and salty and my mouth is watering just thinking about it. I have always wanted to make this dish but never attempted it for whatever reason but will definitely add it onto my list of new recipes to tackle. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSg9nZt4-xDEweVCulZW1cVJx9E7HjMibRcyG9a6Jntv-vvEXv9HdJOkOhk9Lv_7j38w5D4BGAZ9ga7dKfQqMnZgH8-CLPn7ONlRkXz285bIPDfHh38lMOyDInm-qsHtqTSEMuQETANnp/s1600/CIMG1463.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSg9nZt4-xDEweVCulZW1cVJx9E7HjMibRcyG9a6Jntv-vvEXv9HdJOkOhk9Lv_7j38w5D4BGAZ9ga7dKfQqMnZgH8-CLPn7ONlRkXz285bIPDfHh38lMOyDInm-qsHtqTSEMuQETANnp/s320/CIMG1463.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Papardelle with Pork Ragu</td></tr>
</tbody></table><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/AVvXsEirP0vtasHjjrNN_G7R7COutaaJg0uyKeujlGRzNY6i0XLwsbPc0YQftdro6rS5ZzCuxj6HoUJcD93FNqO0ytnS39sm7-4Nkoikk-65EEAnr55sGHp1O0qQxZwIztJw-gIJvUVl16kH4YRh/s1600/CIMG1464.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirP0vtasHjjrNN_G7R7COutaaJg0uyKeujlGRzNY6i0XLwsbPc0YQftdro6rS5ZzCuxj6HoUJcD93FNqO0ytnS39sm7-4Nkoikk-65EEAnr55sGHp1O0qQxZwIztJw-gIJvUVl16kH4YRh/s320/CIMG1464.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti Carbonara</td></tr>
</tbody></table>I was too full for dessert but of course FG said "I'm ordering this chocolate pistachio thing. It's for your blog." Uh huh. 'For the blog'. We'll see about that. At least we are on the same page about the new importance of snapping pics of our food before we dive in. And hey, it gives us a second to examine what the heck we ended up ordering/cooked and that's just fine with me. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlje5d0x_DflGO_stfPCd_7PD2631ZyPYt7qXAeOVolYi3pYh91hCxlWHax3V5FPPvl4hl00pzCweFJ3LCYXb5X91PCg3CUfiC5HEZkmwy0DmtBAFCRxlAKxAMdA6x1W3v9IVekpEcO__/s1600/CIMG1465.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlje5d0x_DflGO_stfPCd_7PD2631ZyPYt7qXAeOVolYi3pYh91hCxlWHax3V5FPPvl4hl00pzCweFJ3LCYXb5X91PCg3CUfiC5HEZkmwy0DmtBAFCRxlAKxAMdA6x1W3v9IVekpEcO__/s320/CIMG1465.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Pistachio "thing" w/ homemade biscotti</td></tr>
</tbody></table>Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com1tag:blogger.com,1999:blog-8739169692966957279.post-47258807519975969762011-03-27T08:30:00.000-07:002011-03-27T08:30:55.853-07:00A week of new dinnersLast Sunday I decided to go through a few cookbooks and cook things I have never cooked for the entire week. It was fun to branch out from the same old dinners we usually have and try something different. I think a good cook is not someone who can make the same few things over and over, but one who can take a risk and try some new recipes and be completely vulnerable. This week's dinners ended up coming from <a href="http://www.foodnetwork.com/tylers-ultimate/index.html">Tyler's Ultimate</a> cookbook. On the menu was chicken paillard with figs and blue cheese which I altered to have apples and goat cheese because I don't think figs are in season and really don't care for blue cheese. We also had shrimp with white beans, bacon, sage, and tomatoes, and the ultimate spinach salad with bacon, black pepper, honey, and 6 minute eggs (which will be accompanying a pork tenderloin tonight) and 2 recipes not in his book: salmon with smashed potatoes and papardelle with sun-dried tomatoes, mushrooms, and goat cheese in which I substitued fettucine since I couldn't find papardelle. This is a dish I abosultely love an didn't realize until the next day that I was missing truffle oil from the recipe. Hey, I'm on a budget here!<br />
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Anyway, I like cooking Tyler's recipes because he very much believes in using a few, simple ingredients in his dishes and I strategically chose recipes whose ingredients somewhat overlapped and looked for things I already had in the pantry. I think this is a technique I learned from my Mom at a young age. I would sit at the kitchen counter and do my homework while she was cooking dinner. She was the queen of making up her own recipes and adding twists on her favorite things based on what she had to work with.<br />
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I have probably 25 cookbooks, some only opened a few times, some with food stains and tattered pages that almost automatically open to the recipes in them I cook the most. My goal for the next few months is to try and cook at least one new recipe a week from that collection of cookbooks. It is a little scary to know that something I have put time and effort into might not taste as well as I'd hoped and probably will not look like the staged photo in the cookbookbut oh well. I always liked trying new things (if you haven't gotten the hit yet) so I think it will be fun. Here are some photos from the last week's dinners:<br />
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Chicken Paillard with apples and goat cheese<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGJSZLTPEO3eaoF0ln6ftbvkgK91xwBaKCN8D1rRXn1iswYNwC1K_0Vxrc9TPka9b6SeXaXkJxphaU0n4fixKxAzdvulc0kuoo2IGin-HosOm3ssi5DpV0xu-YPU4UaRMhr5EXyczy_jQ/s1600/DSCN0679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGJSZLTPEO3eaoF0ln6ftbvkgK91xwBaKCN8D1rRXn1iswYNwC1K_0Vxrc9TPka9b6SeXaXkJxphaU0n4fixKxAzdvulc0kuoo2IGin-HosOm3ssi5DpV0xu-YPU4UaRMhr5EXyczy_jQ/s320/DSCN0679.JPG" width="320" /></a></div> <br />
Shrimp with white beans and tomatoes<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvoevZsG_O75p7B5yEEVlDPD68u33gUKQdBdzHJkZM-VuDz0wIfjBbWtTcJ8vcKSJijBGPKaLGk7HcJ7j8q3MqarxzD7K0G1CFrvbE6n6JdPqUKF8xQD7MxlKwgcFHXECReW6n5L0nij_/s1600/DSCN0684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvoevZsG_O75p7B5yEEVlDPD68u33gUKQdBdzHJkZM-VuDz0wIfjBbWtTcJ8vcKSJijBGPKaLGk7HcJ7j8q3MqarxzD7K0G1CFrvbE6n6JdPqUKF8xQD7MxlKwgcFHXECReW6n5L0nij_/s320/DSCN0684.JPG" width="320" /></a></div><br />
I will let you know how the next week's new dinner turn out as well as post some old favorites on here soon so stay tuned. Until next time,<br />
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BrinkleyBrinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com0tag:blogger.com,1999:blog-8739169692966957279.post-59739766350940452102011-03-19T20:44:00.000-07:002011-03-27T07:52:04.607-07:00The early bird catches the wormOkay, so I have finally decided to start a blog. No better time to do it, right? I feel like I have lost a little bit of creativity since college and this is my newest venture to try and grab hold of what creativity is left in me. Every Spring I try and engage in something that will light a fire under me, teach me something new, and inspire me to get out and experience exciting things. First it was banjo lessons which turned out to be much more difficult than I anticipated, then last year it was improv classes at <a href="http://www.theatre99.com/">theater 99</a>, and this year it will be this blog (hopefully). I have started to dabble in photography a little bit and even though I am clueless about the science of taking good photographs, I simply enjoy it. <br />
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Anyway, today was one of those almost-spring Saturdays that has seemed to never end, which is great. Today there were no mundane chores, no to-do list crossing off, and it felt freeing. The weather was warm and FG and I played putt-putt, ate a delicious lunch at Jack's Cosmic Dogs, registered for some wedding gifts, and even watched a movie. Although I was awake at 8:30 this morning and dragged my feet to get out of bed, I really feel like it was one of those days that felt great to have so much time to enjoy myself. The draft root beer at Jack's was pretty amazing and I am already itching to go back for another. I am not even a big fan of hot dogs but I'm willing to give anything with cheese sauce on it a chance. <br />
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I sincerely hope that I can provide some sort of entertainment and recipe ideas with this new blog. If you know me you probably know I have a lot of interesting things to say about pretty much everything so this should be an adventure!<br />
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So, my advice to you is to get up early next chance you have, get out there and do some fun things. Save your list for the next day. Until next time,<br />
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Brinkley<br />
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Apologies in advance for the shoddy pic quality...blame it on my iPhone. Better pics to come soon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-F_guWHNHbBqAa-JmjPBKt66DMSF_gC00KtYjTN9SGkLCVagcmuFjxW5IoraJo8gTJEx7yKCNtj113n3e0j_zH7VWTQqUF6k0q8PignXRZCfLT8CRtrRmisUl6R-Z07_JyEk47CM6pzd/s1600/IMG_0560%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-F_guWHNHbBqAa-JmjPBKt66DMSF_gC00KtYjTN9SGkLCVagcmuFjxW5IoraJo8gTJEx7yKCNtj113n3e0j_zH7VWTQqUF6k0q8PignXRZCfLT8CRtrRmisUl6R-Z07_JyEk47CM6pzd/s320/IMG_0560%255B1%255D.JPG" width="240" /></a><br />
Hot dog with cheese sauce and onions<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINQ0YjLnheXfJjP2xjHLQ_4eIsYxtdDVQj57f9Vnyk6HsVAe-6hfCT89qydQsdjCHokM1ufnfUJdUqeC21lZfq4PS5PKUdIbXPT5FsTZjEvjGWHXfCbJP2XB5xQ2nnxJKZmvgJH8S5ib1/s1600/IMG_0561%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINQ0YjLnheXfJjP2xjHLQ_4eIsYxtdDVQj57f9Vnyk6HsVAe-6hfCT89qydQsdjCHokM1ufnfUJdUqeC21lZfq4PS5PKUdIbXPT5FsTZjEvjGWHXfCbJP2XB5xQ2nnxJKZmvgJH8S5ib1/s320/IMG_0561%255B1%255D.JPG" width="240" /></a><br />
Jack's fries with sweet potato mustard...the best mustard I have ever had!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Ij5fcwR-ab0ed3QiDsVrHrtoVpIIAuBotMgFc23rEY-KJDMTTjH6DNBMUm5nshYPKzJZXbHiZUxfzi8jjPNOSSJ5jcBqeF0HeyseAx_N8awTOMQEkuUItfBPMxsfhADiu4A9Bw3htvEE/s1600/IMG_0563%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Ij5fcwR-ab0ed3QiDsVrHrtoVpIIAuBotMgFc23rEY-KJDMTTjH6DNBMUm5nshYPKzJZXbHiZUxfzi8jjPNOSSJ5jcBqeF0HeyseAx_N8awTOMQEkuUItfBPMxsfhADiu4A9Bw3htvEE/s320/IMG_0563%255B1%255D.JPG" width="240" /></a><br />
Strawberry shake with actual strawberries. Puts Sonic to shame!Brinkleyhttp://www.blogger.com/profile/02509835769744167851noreply@blogger.com0