I am a little behind on getting this one out there but, Morristown has finally joined the Beer Garden movement. The long awaited and highly anticipated empty storefront on South Street is now open for business. It didn’t take long for the locals to realize this either. My first visit was just about a month ago and Revolution was still just a few weeks into its inception. It was a Friday night at 5PM and there was hardly a place to stand, let alone sit, in the large warehouse style room. The large communal tables were packed to the brim and the bar was overflowing with activity. Revolution had already been discovered.
Last month I scooted back down to Charlotte for a weekend to visit my bestie. I have a feeling it’s the beginning of a beautiful friendship with the Queen City (As Charlotte is often referred to). For those of you looking to travel there, just check back every few months to find more reviews and travel tips. And for those of you reading from the Charlotte area looking for great spots to try out, I’m happy to share your city! If you missed out on my big foodie find from my September trip, here it is (Midwood Smoke House).
I’ve been doing a variety of meal delivery services in the past few months (More to come on these in another post). I originally ordered them because I got a great deal on the first week’s subscription and it took the brainwork out of cooking for half of the week. While the convenience is still a major contributing factor for why I continue, one of the other many benefits is cooking inspiration. I have have learned more about cooking techniques with specific ingredients. I have used recipe components in other ways that I thought to in the past. I have also worked on some recipes with ingredients I haven’t used at all in the past. Today’s recipe stems from one of those experiences.
Do I have a fun post in store for you today! I have discovered the latest wine trend on the block and I’m so excited to share this brand with everyone.
Who hasn’t wanted to perfect the stuffed mushroom recipe? I know I have tried a handful of variations and never quite yielded the quintessential results I was hoping for. But, I have finally done it! I found my lifetime recipe for this easy and classic hors d’oevre.
It’s almost Turkey Time!!! Thanksgiving is probably my favorite holiday of the year. My family’s traditions and large family gatherings each year to celebrate has always held a special place in my heart. I love the concept of taking special time out with family and friends to be grateful and thankful for all that we have. I love that the day kicks off the holiday season. One of our family traditions is to listen to our first Christmas song and watch a classic Christmas movie as a family after the big meal. And of course, I can’t overlook or forget that I absolutely LOVE the holiday feast. There’s really nothing I dislike about Thanksgiving.
Ever since I created the Flourless Mexican Chocolate Mini Muffins that are Paleo, Dairy Free, and Gluten Free I have tried to meddle with the recipe to come up with other varieties. As I have mentioned before, baking is not my passion. It takes a lot of science and meticulousness to perfect a baking recipe. I’m much more suited for the carefree way of cooking where there are often ways to fix and cover-up potential mistakes.
I was asked a question recently and it really got my thinking. It was something along the lines of, “How do you come up with your recipes?”. It’s a very valid question for a reader to ask a food blogger and it sparked me to want to share a little more on this topic.
I had to share at least one pumpkin recipe for the season. So today is that day! I’m at the tail end of my farmer’s share for the year and we are getting lots of fun harvest vegetables each week, this even included a sugar pumpkin a few weeks ago. While my gut reaction was to make a pumpkin pie, I made a last minute direction change. With all the Halloween candy floating around and my recent addiction to caramel apples (Someone send help!), I decided having one less sweet around might be a good idea.
The very same pita chips I served up to you all last week are yet again making a cameo on the blog today! I realized how easy it was to make my own healthier pita chips and dip and I’ve gone a little crazy with the idea. Last week you saw my recipe for the Greek creamy classic, Baba Ganoush. This week I’m getting a little more seasonal. It’s squash season people. Along with the pumpkin craze comes the runner up, butternut squash. Around this time of year we see tons of recipes featuring sweet squashes. I’m clearly all for it.