Food/Travel/Nature/Cooking/Culture
My first attempt at stuffed squash blossoms turned out soooo delicious that it won’t be my last! The stuffing included pork sausage, hamburger, Parmesan Reggiano, onion, sage and one teaspoon mayonnaise. Topped off with fried sage leaves.
DC Seafood market soft shell crabs in a light dredge with a squeeze of lemon were the stars of the meal.
Finally, a garden tomato, basil and feta cheese salad dressed with balsamic and olive oil to cut the richness of the meal. Happy Daddy!
Been waiting for a long time for my Oyamel experience. Ok, Mother’s Day will have to do. Cochinita pibil…ok… All pork and pork belly dishes great..drinks good.. Gin and tonics the best….crickets..wow..who would have known… Guacamole minimal… but tasty… Deserts Muy buenos….Jose I love you…
We’ve visited the Flying Fish three weekends in a row! Is that enough of a ringing endorsement?!
White tuna (escolar) is my new foodie crush….they have a tuna trio (tuna lover)that is outstanding!
Mahi Mahi bites in a martini glass…oh so good….happy hour lasts til 8:00 pm on weekends downstairs…ask Charles to make your $5.00 drink! No way you can be disappointed here!
My first attempt at spaghetti al nero di seppia con calamari! Bene!
THE Ultimate Greek Festival in the metro-Detroit area is going on this weekend at St. George Greek Orthodox Church of Bloomfield Hills, MI. Stop by to view the worlds largest Saganaki, enjoy Greek delicacies, purchase some artifacts, or just listen to the Greek music September 7,8 and 9, 2012! The beautiful church grounds at 43816 Woodward Ave, Bloomfield Hills, MI are set up for a Greek good time….not to be missed! Yassou!
There is no place like Northern Michigan in the summertime! There, I’ve said it! I’ve laid down the gauntlet, so I’m taking all comers to prove me wrong! Whether it’s the Cherry Festival in Traverse City, a bike ride on Mackinac Island, a swim in one of the hundreds of fantastic inland lakes, a boat ride on one of the Great Lakes, the Dunes of Sleeping Bear, this state has no competitors when the sun is shining.
We love to spend summer days playing golf and enjoying Garland Resort in Lewiston, Michigan, a sleepy little former logging town about 2/3 of the way up the center of the “mitten”. We play board games and cards, watch movies and relax. We watch the fantastic fireworks display that the resort puts on every year over the golf courses. We enjoy the ribs, pig roasts and venison chili along with the new beers and cocktail creations on the outdoor patio. We eat some of the best greasy old fashioned burgers and fries at Talleys while we try to win a few bucks playing Keno. And we never work in Northern Michigan because there is so much fun to be had and so little cell coverage!! I dare you not to like it!
Made a return trip to Virtue Feed & Grain on Union Street in Old Town Alexandria. Still haven’t ordered off the dinner menu because the pub grub is too interesting! This is now my favorite place to hang out early for unique eats. We sampled a dangerous cocktail that tasted like nothing more than ginger beer, but was going down way too easy to be safe. Loved it! The chef loves to fry and he does it well. Baskets of fried calamari and mushrooms are plentiful and well done. The crubeen is a fried lump of pork hock goodness that should not be missed. The ox tongue salad with a light vinaigrette, red onions and rocket greens was loaded with tender tongue worthy of the best New York deli. Soooo good! Oysters on the half shell were large and fresh. The bar staff is friendly and efficient, and food comes out of the kitchen quickly. The one misstep so far is the sad cheese plate…but that’s what you get when you order a cheese plate in a gastropub!? I am looking forward to my next adventure here…and hopefully the specials will last longer than 6:30 pm!
A weeks worth of preparation and baking has provided us with som really tasty desserts. We end our day with Greek coffee, koulouria (braided cookies), galatobouriko ( custard, honey and filo), kourambiedes( clarified butter cookies covered in powdered sugar), and marzipan. Manamou you have done yourself proud!
When the lamb has finished roasting a crowd often gathers around the guys who are doing the butchering. The spoils are the crispy pieces of outer skin which have been basted with the oil, lemon and herb marinade for the past 5 hours and the moist, delicious pieces of lamb that fall from the bones as the lamb is being cut up for dinner. So many fond childhood memories flood me during this time as my cousin wields my grandfather’s original cleaver. We will always remember and cherish the things you taught us Papou!
Betzabroad...My personal recipe for tasting our big, fat, wonderful world 