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.
Georgina’s and a Food Truck Court
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
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.
Madre Chocolate
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!
Cinna-Choco Cakeughnut
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
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.
Summer Kamayan
We recently went to a kamayan pop-up dinner, hosted by chef Joelen Kenny of “What’s Cookin’ Chicago. We ate a delicious Filipino feast with our fingers and me the staff of Filipino Kitchen. If you missed this pop-up, you get a second chance: there’s a Filipino cultural festival coming up.
Do-Rite Donuts & Coffee
Do-Rite Donuts and Coffee makes doughnuts in The Loop. Their buttermilk old-fashioned is the best in Chicago. (You can also get them at Star Lounge.)