Grilled Ham, Turkey & Cheese - late night snack

Perfect after a few (maybe more than a few) drinks out with friends. Ham, turkey, Swiss & Provolone on sourdough bread. And instead of butter to brown the bread, I always spread a little mayo on the outside. Delicious!

Parsley...not just a garnish anymore

I remember parsley growing up. It was the curly, little green sprig that came on the plate of every meal I ordered out at restaurants. And I also remember being told not to eat it because it was a "garnish," and could even take root and grow in my stomach (apparently along with the watermelon seeds, I could have had a garden in my tummy growing next to the gum that stayed for seven years). I always ate - much to the disgust of my mom and sister. Partly because I wanted to see if parsley would start growing out of my ears. But I also think somewhere I realized that if something was delivered on my dinner plate, it was to be eaten. Looking back, it wasn't a great garnish anyway (certainly not in the way it was presented at, say, Bob Evans...I wonder if they still use curly parsley in the same way today?). It was often accompanied with a slice of orange, which I also always ate. And now I almost always have parsley in the house. Admittedly I do cook more Italian and American comfort food than other types, and if it makes it onto a plate raw, it's usually chopped & sprinkled overtop, or made into a refreshing parsley salad with lemon juice & olive oil.

You've come a long way, parsley. At least for me you have! And look, you're not even curly! :)

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My new favorite Gin

It's an old standard, but I've just reacquainted myself with the simple & delicious Gin & Tonic. Hendrick's has "traditional botanicals such as juniper,
coriander, and citrus peel." And the addition of the "unexpected of cucumber and rose petals" takes this gin a step above the others! I'm totally a commercial for Hendrick's Gin!


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Short Stack

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Location:Tom's Pancake House

Cheese Bar

After having a flight of beers at Hair if the Dog, we made our way to Cheese Bar. It's an amazing cheese shop, complete with an outstanding beer & wine selection. The owner & cheese monger was recently dubbed the world's best cheese monger, and it's easy to see why! The selection is amazing, and the staff is knowledgeable and passionate.



I was mesmerized by the options. And I couldn't resist a hunk of Robiola.



A bottle of wine, some cheese at our table & samples from the bar...what a delight! And somehow I still had the strength to buy a small wheel of Robiola-esque cheese, and a slab of sweet soppressata salami. Life is good!

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Walk The Dog

I took the plunge and got a flight of beers. All so amazingly complex, rich, and surprisingly mouthy. Great first trip to HotD with Kevin.


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Hair of the Dog brewery

The best thing I've ever seen on a menu (hint: pancetta)!


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Pasta Bake

Pasta bakes are great fun, and so easy to put together. keith really wanted some hearty pasta the other night, so we went off to the market to pick up some ingredients. I didn't keep track of everything, as I let him make the pasta (after I set up his mis en place). Comforting & delicious, it's like a big food hug. he cooked a pound of ground sirloin along with some onions, garlic, mushrooms, and red bell pepper. To this he added a big can of whole, peeled tomatoes and the sauce, as well as one small can of plain tomato sauce. There was likely some thyme, oregano and basil thrown in there at some point (really, I think I was playing xbox and just running into the kitchen when he had a question...I'm guessing). As this was cooking, he boiled some farfalle pasta (2 minutes UNDER what it suggests on the box). Once the meat mixture was bubbling and delicious, he added a big handful of chopped pepperoni and poured the whole thing into a big bowl. He added 2 handfuls of shredded mozzarella cheese and about a cup of ricotta cheese. Then he added the pasta, mixed it all together and poured it into a baking dish. The whole thing was covered with a nice layer of mozzarella and parmesan cheeses, and placed in a 375 degree oven for about 30 - 45 minutes, until golden brown on top and bubbling.

Fall has arrived at our house.