Here’s some tasty, everyday cooking you’ll love: chicken tenders, sundried tomatoes, and pasta in a sauce made simply from half-and-half and mozzarella. Pair with with a salad and maybe some crusty bread: you have a quick and satisfying meal. Afterward, throw some blueberries and cream cheese into puff pastry.
MiLam reviews Krusteaz pumpkin mixes: muffins, pancakes, and quick bread. They’ve very easy to make, and quite tasty. With the addition of a bit of cream cheese and/or some raisins, you can make them your own.
Traverse City has a food truck court called The Little Fleet, but it also has some interesting restaurants, like Georgina’s. I’m glad there’s no interstate that takes you to Traverse. It ensures that Traverse is a destination, rather than someplace you just stumble into – and it deserves to be a destination.
Butcher & The Burger is a BYOB in Lincoln Park, Chicago. It’s a build-your-own-burger restaurant, specializing in local, sustainable, made-in-house ingredients.
In this post, Keith and I review three chocolate bars from Madre Chocolate, a bean-to-bar Hawaiian producer who uses beans grown in the Kona region. Two thumbs up!
The Cinna-Choco Cakeughnut is made out of cinnamon doughnuts! Topped with a delicious chocolate glaze! This recipe is easy; it’s hardly more difficult than following box-cake directions . It relies on day-old, old-fashioned, cake-style doughnuts. You can make it with fresh doughnuts, however, if you follow the directions precicely.
Cantina 1910: flavorful Mexican fusion in a colorful Chicago neighborhood. We’re talking small plates, ceviche, tacos, dinner plates, and we’re describing it all after two glasses of bourbon and mescal, with the lasso of truth compelling us to tell it like it is.
