To me, rhubarb is the first breath of spring. After a long cold winter it is lovely to have this wonderful fruit come up so quickly. Remember – do not eat the rhubarb leaves as they are poisonous. Enjoy!
Topping: (I double this topping)
1/2 c. brown sugar
1/2 c. chopped nuts (optional)
2 Tbsp butter or margarine (softened)
Combine and stir with a fork until crumbly.
Cake:
1 1/2 c. brown sugar
1/2 c. (1 stick) butter or margarine, softened (I prefer butter)
1 large egg
1 c. sour cream (regular)
2 c. flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
2 c. chopped rhubarb (1/2-inch)
Preheat oven to 350°. Spray a (10 inch) spring form pan or (9 x 13 inch) baking pan with non-stick cooking spray. Cream sugar and butter, then beat in the egg and sour cream. Add the flour, baking soda, salt, cinnamon and ginger and mix until just combined. Fold in the rhubarb and spread the batter in the prepared pan. Sprinkle the topping over the cake batter. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool slightly before cutting.
Bon Appetit!
Meg
Saturday, April 24, 2010
Friday, April 23, 2010
Soup Redux
In my opinion soup is the most magical food ever. In fact, I used to have a soup business called "Soup de Jour”. To me every “jour” can be a “soup de jour”.
The beginning of every soup is a good broth. It's relatively easy to make and makes a difference in the finished product. If you don't feel up to making your own broth, use a low-sodium boxed broth. Today, let’s start with my recipe for a good chicken broth.
Chicken Broth
Regular chicken broth is made with raw poultry. Browned chicken broth is made with roasted poultry. I save all the bones from roasted meat in the freezer and when I have enough, I make stock.
You will need about 4-5 lbs. of poultry. You can use necks, backs, feet, a whole bird or any parts thereof, or if are really lucky and can find one - a soup chicken. (This is an old hen that has quit laying. It is very tough but makes a very flavorful broth.)
Put the poultry in a large pot and add cold water to cover. Simmer (don't boil) uncovered for about 30 minutes. Skim the foam that rises to the surface with a slotted spoon. Now add 1 large onion, 3 ribs of celery, and 2 large carrots cut into large pieces because they will all be strained out. Simmer (don't boil) partially covered for 3-4 hours. Continue to skim and add water to cover if needed. When the veggies are soft they broth is done. Check for seasoning. Strain the veggies out.
Cool the broth and put it in the fridge. When the fat has solidified on the top scrape it off and voila it is done. You now have 2 choices - either freeze it in smaller portions or make soup.
Chicken Soup
In a large pot, measure out 1 cup of broth per person and one for the pot. Chop and add 2 large carrots, 4 ribs of celery plus some leaves, 1 small parsnip and 3 fat cloves of garlic. Simmer (don't boil) for one hour or until the veggies are soft. At this stage you can add any small pasta like Orzo or the alphabet pasta. Investigate your store's pasta aisle and get whatever strikes your fancy. Add the pasta when it is done to package directions, and with a small drum roll your soup is done. If you want some chicken in the soup add some finely sliced chicken to the pot when you add the pasta. Serve with some crusty buttered bread, and you have a really great meal.
Presto Change-o
This broth is very versatile. With just a few additions you can have a soup of unlimited variety. Just use your imagination. For example, to make the chicken soup into a hearty Minestrone just add 1 – 28oz. can of diced tomatoes, two or 3 cans of beans like garbanzos, red or white kidneys, or, if it is Fall, and you can go to the market and buy fresh Romano beans and use them. The difference between the fresh and the canned is like night and day. I saw them at the market and got some as an experiment. Boy was I glad I did.
You can add cubed potatoes and also add some pot barley. Keep tasting and when the carrots and potatoes are done its soup. The crusty bread and butter are even better with this one.
To make this soup into a gumbo, you'll need to add some kielbasa like sausage, some chicken meat, shrimp, and the much under-rated okra. (I planted some in my garden this year but can't remember where I put it as the weeds have taken over.)
If you like your Gumbo with a little kick add some red pepper flakes. Gumbo will need rice. Use whichever kind you normally use; all kinds are OK. I have never been able to make proper rice and use the quick cook stuff, so when I say any rice I mean it. When the rice is done, add a handful of raw or frozen shrimp, which the heat of the soup will cook in about 2 minutes.
You can "Asian" up the soup by adding some soy sauce, sesame oil and some red pepper flakes. Add thinly sliced onion, garlic, carrots, celery, and Bok Choy. Cook the white part of the Bok Choy first as it takes longer than the greens. When the veggies are done toss the greens in. When they are wilted, they are done. Thinly sliced chicken can be added and the heat of the soup will cook it through. If you can get your hands on some Chinese BBQ pork it makes be a very delicious addition.
Soup is a wonderful change from all the meals we normally eat as the weather starts to get colder. It is food that can be eaten at any time and just warms me up and makes me smile. In Viet Nam most of the people eat soup for breakfast. That has my vote. So try some or all of this semi-liquid deliciousness and enjoy. Food is for experimenting and enjoying. Try new food, and you'll be surprised at just how much fun it be.
TTFN
Meg
The beginning of every soup is a good broth. It's relatively easy to make and makes a difference in the finished product. If you don't feel up to making your own broth, use a low-sodium boxed broth. Today, let’s start with my recipe for a good chicken broth.
Chicken Broth
Regular chicken broth is made with raw poultry. Browned chicken broth is made with roasted poultry. I save all the bones from roasted meat in the freezer and when I have enough, I make stock.
You will need about 4-5 lbs. of poultry. You can use necks, backs, feet, a whole bird or any parts thereof, or if are really lucky and can find one - a soup chicken. (This is an old hen that has quit laying. It is very tough but makes a very flavorful broth.)
Put the poultry in a large pot and add cold water to cover. Simmer (don't boil) uncovered for about 30 minutes. Skim the foam that rises to the surface with a slotted spoon. Now add 1 large onion, 3 ribs of celery, and 2 large carrots cut into large pieces because they will all be strained out. Simmer (don't boil) partially covered for 3-4 hours. Continue to skim and add water to cover if needed. When the veggies are soft they broth is done. Check for seasoning. Strain the veggies out.
Cool the broth and put it in the fridge. When the fat has solidified on the top scrape it off and voila it is done. You now have 2 choices - either freeze it in smaller portions or make soup.
Chicken Soup
In a large pot, measure out 1 cup of broth per person and one for the pot. Chop and add 2 large carrots, 4 ribs of celery plus some leaves, 1 small parsnip and 3 fat cloves of garlic. Simmer (don't boil) for one hour or until the veggies are soft. At this stage you can add any small pasta like Orzo or the alphabet pasta. Investigate your store's pasta aisle and get whatever strikes your fancy. Add the pasta when it is done to package directions, and with a small drum roll your soup is done. If you want some chicken in the soup add some finely sliced chicken to the pot when you add the pasta. Serve with some crusty buttered bread, and you have a really great meal.
Presto Change-o
This broth is very versatile. With just a few additions you can have a soup of unlimited variety. Just use your imagination. For example, to make the chicken soup into a hearty Minestrone just add 1 – 28oz. can of diced tomatoes, two or 3 cans of beans like garbanzos, red or white kidneys, or, if it is Fall, and you can go to the market and buy fresh Romano beans and use them. The difference between the fresh and the canned is like night and day. I saw them at the market and got some as an experiment. Boy was I glad I did.
You can add cubed potatoes and also add some pot barley. Keep tasting and when the carrots and potatoes are done its soup. The crusty bread and butter are even better with this one.
To make this soup into a gumbo, you'll need to add some kielbasa like sausage, some chicken meat, shrimp, and the much under-rated okra. (I planted some in my garden this year but can't remember where I put it as the weeds have taken over.)
If you like your Gumbo with a little kick add some red pepper flakes. Gumbo will need rice. Use whichever kind you normally use; all kinds are OK. I have never been able to make proper rice and use the quick cook stuff, so when I say any rice I mean it. When the rice is done, add a handful of raw or frozen shrimp, which the heat of the soup will cook in about 2 minutes.
You can "Asian" up the soup by adding some soy sauce, sesame oil and some red pepper flakes. Add thinly sliced onion, garlic, carrots, celery, and Bok Choy. Cook the white part of the Bok Choy first as it takes longer than the greens. When the veggies are done toss the greens in. When they are wilted, they are done. Thinly sliced chicken can be added and the heat of the soup will cook it through. If you can get your hands on some Chinese BBQ pork it makes be a very delicious addition.
Soup is a wonderful change from all the meals we normally eat as the weather starts to get colder. It is food that can be eaten at any time and just warms me up and makes me smile. In Viet Nam most of the people eat soup for breakfast. That has my vote. So try some or all of this semi-liquid deliciousness and enjoy. Food is for experimenting and enjoying. Try new food, and you'll be surprised at just how much fun it be.
TTFN
Meg
Saturday, April 17, 2010
Mediterraneo
Almost every Friday night a group of us go out and sample the Restaurants in the Treasures Book. We started doing this a few years ago and it has been fun.
Last night we went to Mediterraneo a Greek place on Bridge St. at University Ave.
My question is how much Lemon juice and Oregano can one person eat?
I have what is called a Geographic Tongue. OMG I hear you all scream.Too much information. Here goes, I have a tongue that looks like a map. Lumps and bumps etc. This genetic giftie gives me a major sensitivity to all things acidy and spicy. I can't stand Cilantro either which adds up to 3 gastronomic strikes.
Mediterraneo is a nice looking place with very comfy seats. It is clean and unrushed. We didn't get the feeling that we needed to hurry up for the next sitting. The best part for me was even though the place was full you could still hear your fellow eaters and not have to shout.
The Food was OK. There was so much of it I felt guilty about leaving any. For the prices I would have expected better. Scootor had the souvlaki and said it was OK. Actually everyone at the table said their meal was OK.
If big salads are your thing this is the place for you. They are huge. I ordered the Lamp chops which came with lemon and oregano rice, roasted lemon and oregano potatoes, and lemon and oregano dressed greek salad. I felt like Trini Lopez had taken up residence in my stomach.
Like I said, the food was OK and lots of people love the place. I just don't happen to be one of them. OK food is just OK food.
Last night we went to Mediterraneo a Greek place on Bridge St. at University Ave.
My question is how much Lemon juice and Oregano can one person eat?
I have what is called a Geographic Tongue. OMG I hear you all scream.Too much information. Here goes, I have a tongue that looks like a map. Lumps and bumps etc. This genetic giftie gives me a major sensitivity to all things acidy and spicy. I can't stand Cilantro either which adds up to 3 gastronomic strikes.
Mediterraneo is a nice looking place with very comfy seats. It is clean and unrushed. We didn't get the feeling that we needed to hurry up for the next sitting. The best part for me was even though the place was full you could still hear your fellow eaters and not have to shout.
The Food was OK. There was so much of it I felt guilty about leaving any. For the prices I would have expected better. Scootor had the souvlaki and said it was OK. Actually everyone at the table said their meal was OK.
If big salads are your thing this is the place for you. They are huge. I ordered the Lamp chops which came with lemon and oregano rice, roasted lemon and oregano potatoes, and lemon and oregano dressed greek salad. I felt like Trini Lopez had taken up residence in my stomach.
Like I said, the food was OK and lots of people love the place. I just don't happen to be one of them. OK food is just OK food.
Lots of Veggie Soup
I love soup! I'd eat it all year even through the summer. My sainted husband Scootor believes this is just wrong on so many levels. He was raised on a dairy farm, and his Mom NEVER made soup. Meals were big and heavy and soup was for sissies; hell, it was barely food. He has come around some so there is hope. Here is one of my favourite recipes.
I start out with 2 smoked pork hocks. If you prefer not to use pork, use 3 smoked turkey legs instead. Fill your largest pot 2/3 full of water and add the meat. Bring to a boil then lower the heat and simmer for a few hours on low. Remove the meat to a plate and let cool.
Now you can start adding the veggies to the broth. I like using 1 large onion. 1 whole head of garlic, 1 medium parsnip, 4 large carrots, 4 celery ribs, 3 large potatoes all cut up in similar sized pieces and 2 packages of frozen okra. Next add 2- 28 oz cans of diced tomatoes and any combination of 3 cans of beans. I like chickpeas, white beans and pinto beans. If you like barley, throw some in. The amount and kind of Veggies doesn't matter. Just put in what you like.
Simmer for another few hours. When the carrots are tender the soup is done. Gently remove the bones skin and nasty bits from the meat and add it to the soup. If you like your soup spicier add some pepper flakes. If the broth needs that little something added for taste, try some tomato paste.
This may sound complicated but it isn't. You can just take the process and make the soup your own. If you make lots, freeze it in meal-sized containers and thaw for a meal when you just don't feel like cooking. Add some crusty bread and dig in. Soups On!
TTFN
Meg
I start out with 2 smoked pork hocks. If you prefer not to use pork, use 3 smoked turkey legs instead. Fill your largest pot 2/3 full of water and add the meat. Bring to a boil then lower the heat and simmer for a few hours on low. Remove the meat to a plate and let cool.
Now you can start adding the veggies to the broth. I like using 1 large onion. 1 whole head of garlic, 1 medium parsnip, 4 large carrots, 4 celery ribs, 3 large potatoes all cut up in similar sized pieces and 2 packages of frozen okra. Next add 2- 28 oz cans of diced tomatoes and any combination of 3 cans of beans. I like chickpeas, white beans and pinto beans. If you like barley, throw some in. The amount and kind of Veggies doesn't matter. Just put in what you like.
Simmer for another few hours. When the carrots are tender the soup is done. Gently remove the bones skin and nasty bits from the meat and add it to the soup. If you like your soup spicier add some pepper flakes. If the broth needs that little something added for taste, try some tomato paste.
This may sound complicated but it isn't. You can just take the process and make the soup your own. If you make lots, freeze it in meal-sized containers and thaw for a meal when you just don't feel like cooking. Add some crusty bread and dig in. Soups On!
TTFN
Meg
Friday, April 9, 2010
Meg's Easter Dinner
MENU:
Roast Beef (Prime Rib)
Pork Roast
Mashed Potatoes
Roasted Potatoes
Melange of Roasted Veggies
Parsnips
Sweet Potatoes
Onions
Butternut Squash
Sweet Red Peppers
Potatoes
Carrots
Roasted Asparagus
Broccoli and Cauliflower
Cheese Sauce
Beef Gravy
Pork Gravy
Apple Sauce
Buns
DESSERT
Plain Cheesecake
Chocolate Swirl Cheesecake
Icebox Cake
If any of you are gasping trying to figure out how I managed to cook all this stuff, I have 2 stoves, 2 fridges, and a BBQ.
My dearest co - blogger suggested that I offer you cooking tips. I'm not sure what tips I can offer. We had a crowd for Easter dinner, which wasn't out of the ordinary. Being rather bored with the usual roasted turkey and ham, we decided to make something totally different. We weren't sure what to make when The Super Store had prime rib for sale really cheap. We trotted over and I asked for an uncut rib roast having forgotten just how huge they are. Taking possession of it I felt like Wilma Flintstone. Big as it was we decided to get a pork roast as well. This is when I found out that the "Butcher" in the store doesn't butcher. Everything comes pre-cut. Bummer!
I ended up choosing one largish one and one smaller. Into the already packed freezer they all went.
TIP #1. Keep a Cook's Journal. Write out your intentions. The process, recipes, ingredients, timings of things and general timings. You can also write yourself notes for the next time you may attempt the same recipe;
I am a list maker. I make lists of everything. Spiral notebooks are the best for me. A cooks journal is a great tool. It will remember what you did and how when you have long forgotten.
TIP #2 Is to plan out when all the stuff has to be done.
Page #1 - I do a menu and guest list.
Page #2 - Is for what needs to be bought
Page #3 - lists what to do and when to do it.
If your "Do" is on say, on Sunday, you shop on Friday and make sure your "Mise on Place" is done on Saturday. This means have everything done and ready to use ahead of time. So have your potatoes in a pot of water, your Veggies cut up, your dessert made, and anythings else that can be done so that all you need to do on Sunday is cook and serve.
First thing on Sunday morning, check page #3 of your cook's journal to make sure your schedule is well timed. Remember that the roast will need 15 - 20 minutes per pound for an internal temperature of 110 degrees. The roast will need to sit tented with tin foil to "settle" the juices before carving. It will continue to cook while it rests so 110 will rise to medium after resting.
TIP # 3. Get yourself an Instant Read thermometer. They are an indispensable tool for all oven and BBQ cooking. You can get them quite cheaply at any hardware store. If you do a lot of roasting you might want a unit with a probe. It goes into the meat and connects to a programmable monitor that sits on the counter and will tell you when your temperature has been reached.
In my case, I started cooking the beef roast around 11 am. My target time was 4:00pm leaving time for it ti rest. The pork roast went in at 2:30pm. The roast potatoes went in with the roast beef then. The Veggies went into the BBQ for their indirect heat roasting. Lid Down. They'll need to be gently turned every 20ish minutes. They'll be done when stuck with a knife. Mashed potatoes are a very personal thing and I wouldn't dream of putting mine above anyone else's. Gravy too is personal. I use the "roux" method. You can use cornstarch, arrowroot, Wondra Flour, or flour and water to name a few. Like I said, gravy is personal. Cheese sauce is also personal. Again I use a roux. I also use old cheddar. (white preferable) I use low sodium chicken broth (boxed or home-made) for the liquid portion of the sauce. I sometimes use a splash of cream for balance.
I'll save the desserts for another time.
So TTFN
Meg
Roast Beef (Prime Rib)
Pork Roast
Mashed Potatoes
Roasted Potatoes
Melange of Roasted Veggies
Parsnips
Sweet Potatoes
Onions
Butternut Squash
Sweet Red Peppers
Potatoes
Carrots
Roasted Asparagus
Broccoli and Cauliflower
Cheese Sauce
Beef Gravy
Pork Gravy
Apple Sauce
Buns
DESSERT
Plain Cheesecake
Chocolate Swirl Cheesecake
Icebox Cake
If any of you are gasping trying to figure out how I managed to cook all this stuff, I have 2 stoves, 2 fridges, and a BBQ.
My dearest co - blogger suggested that I offer you cooking tips. I'm not sure what tips I can offer. We had a crowd for Easter dinner, which wasn't out of the ordinary. Being rather bored with the usual roasted turkey and ham, we decided to make something totally different. We weren't sure what to make when The Super Store had prime rib for sale really cheap. We trotted over and I asked for an uncut rib roast having forgotten just how huge they are. Taking possession of it I felt like Wilma Flintstone. Big as it was we decided to get a pork roast as well. This is when I found out that the "Butcher" in the store doesn't butcher. Everything comes pre-cut. Bummer!
I ended up choosing one largish one and one smaller. Into the already packed freezer they all went.
TIP #1. Keep a Cook's Journal. Write out your intentions. The process, recipes, ingredients, timings of things and general timings. You can also write yourself notes for the next time you may attempt the same recipe;
I am a list maker. I make lists of everything. Spiral notebooks are the best for me. A cooks journal is a great tool. It will remember what you did and how when you have long forgotten.
TIP #2 Is to plan out when all the stuff has to be done.
Page #1 - I do a menu and guest list.
Page #2 - Is for what needs to be bought
Page #3 - lists what to do and when to do it.
If your "Do" is on say, on Sunday, you shop on Friday and make sure your "Mise on Place" is done on Saturday. This means have everything done and ready to use ahead of time. So have your potatoes in a pot of water, your Veggies cut up, your dessert made, and anythings else that can be done so that all you need to do on Sunday is cook and serve.
First thing on Sunday morning, check page #3 of your cook's journal to make sure your schedule is well timed. Remember that the roast will need 15 - 20 minutes per pound for an internal temperature of 110 degrees. The roast will need to sit tented with tin foil to "settle" the juices before carving. It will continue to cook while it rests so 110 will rise to medium after resting.
TIP # 3. Get yourself an Instant Read thermometer. They are an indispensable tool for all oven and BBQ cooking. You can get them quite cheaply at any hardware store. If you do a lot of roasting you might want a unit with a probe. It goes into the meat and connects to a programmable monitor that sits on the counter and will tell you when your temperature has been reached.
In my case, I started cooking the beef roast around 11 am. My target time was 4:00pm leaving time for it ti rest. The pork roast went in at 2:30pm. The roast potatoes went in with the roast beef then. The Veggies went into the BBQ for their indirect heat roasting. Lid Down. They'll need to be gently turned every 20ish minutes. They'll be done when stuck with a knife. Mashed potatoes are a very personal thing and I wouldn't dream of putting mine above anyone else's. Gravy too is personal. I use the "roux" method. You can use cornstarch, arrowroot, Wondra Flour, or flour and water to name a few. Like I said, gravy is personal. Cheese sauce is also personal. Again I use a roux. I also use old cheddar. (white preferable) I use low sodium chicken broth (boxed or home-made) for the liquid portion of the sauce. I sometimes use a splash of cream for balance.
I'll save the desserts for another time.
So TTFN
Meg
Thursday, April 8, 2010
Meg's Asparagus Wraps
I always know it is REALLY spring when the first of the asparagus appears and is ready for wrapping.
You'll need:
Phyllo dough
Asparagus - nice fat spears
White sauce
Melted Butter
There are 2 ways to approach this dish, low fat or to use butter. I love butter so that's what I use but olive oil may be substituted for the butter along with any other "healthy" oil. I use grape seed oil but anything is fine. You can also substitute chicken broth in a box (low sodium) for the Half and Half. First, let's make the white sauce.
White Sauce:
In a heavy bottomed pot on medium heat, melt 1cup of butter. When melted, stir in the same amount of flour. Whisk it together. When you can smell the nuttiness of the flour add some liquid, either broth, half and half or any combination of the above. There is no way to determine how much liquid because flour can absorb different amounts of liquid depending on the weather. Start with a cup of liquid and stirring add liquid until the sauce it smooth and thickened. If you are a cheese fanatic, you may add any grated cheese you love. Turn off the burner and let the cheese melt into the sauce. Add salt and pepper to taste. Let cool.
Now it's time to put those wee wraps together. When the sauce is cool, cut up the asparagus in quarters lengthwise. Unbox the phyllo and place it on a damp (not wet) towel. There are 2 ways to handle the making of the wraps - You can put 2 sheets of the dough on a flat surface and brush on the butter or oil on both sheets or just the top one. Put 3 tablespoons of the cooled white sauce at the top middle of the phyllo about 3 inches down..
Put eight of the asparagus quarters on top of the sauce. Fold the top down over the Asparagus and sauce. Fold the sides in. Oil or butter the folds and then roll the package up. Put it on a cookie sheet seam side down and oil the top. Start again. Bake in a 375-degree oven until crisp, golden brown, and yummy. May be eaten hot, cold, or room temperature.
Enjoy!
You'll need:
Phyllo dough
Asparagus - nice fat spears
White sauce
Melted Butter
There are 2 ways to approach this dish, low fat or to use butter. I love butter so that's what I use but olive oil may be substituted for the butter along with any other "healthy" oil. I use grape seed oil but anything is fine. You can also substitute chicken broth in a box (low sodium) for the Half and Half. First, let's make the white sauce.
White Sauce:
In a heavy bottomed pot on medium heat, melt 1cup of butter. When melted, stir in the same amount of flour. Whisk it together. When you can smell the nuttiness of the flour add some liquid, either broth, half and half or any combination of the above. There is no way to determine how much liquid because flour can absorb different amounts of liquid depending on the weather. Start with a cup of liquid and stirring add liquid until the sauce it smooth and thickened. If you are a cheese fanatic, you may add any grated cheese you love. Turn off the burner and let the cheese melt into the sauce. Add salt and pepper to taste. Let cool.
Now it's time to put those wee wraps together. When the sauce is cool, cut up the asparagus in quarters lengthwise. Unbox the phyllo and place it on a damp (not wet) towel. There are 2 ways to handle the making of the wraps - You can put 2 sheets of the dough on a flat surface and brush on the butter or oil on both sheets or just the top one. Put 3 tablespoons of the cooled white sauce at the top middle of the phyllo about 3 inches down..
Put eight of the asparagus quarters on top of the sauce. Fold the top down over the Asparagus and sauce. Fold the sides in. Oil or butter the folds and then roll the package up. Put it on a cookie sheet seam side down and oil the top. Start again. Bake in a 375-degree oven until crisp, golden brown, and yummy. May be eaten hot, cold, or room temperature.
Enjoy!
Wednesday, April 7, 2010
Cora - Cora - Cora
What can one say about standing in line waiting to eat lunch on a cold and rainy blustery day??????
Why- why - why?
I know I have gone on some about my food oriented pet peeves....well here's another one. I hate big heavy menus full of too much cuteness. Cutsie names of things, drives me nuts! Too many choices confuses me. The service was just fine, the prices are high, the toast was burnt, the home fries were kinda odd, and the food was just OK. If I am ever in need of breakfast all day I just take myself to the Checkerboard on Belmont. They are a little Greek Mom & Pop who just happen to make the best home fries in town and the prices are so low one June we had dinner there every night for the month and spent no more than we would have cooking at home PLUS, no dishes to wash. So if home-made soup is something you enjoy get on over there. Try for Monday, their navy bean soup is really delicious.
Meg
Why- why - why?
I know I have gone on some about my food oriented pet peeves....well here's another one. I hate big heavy menus full of too much cuteness. Cutsie names of things, drives me nuts! Too many choices confuses me. The service was just fine, the prices are high, the toast was burnt, the home fries were kinda odd, and the food was just OK. If I am ever in need of breakfast all day I just take myself to the Checkerboard on Belmont. They are a little Greek Mom & Pop who just happen to make the best home fries in town and the prices are so low one June we had dinner there every night for the month and spent no more than we would have cooking at home PLUS, no dishes to wash. So if home-made soup is something you enjoy get on over there. Try for Monday, their navy bean soup is really delicious.
Meg
Friday, April 2, 2010
Start Your Own Tradition
Every Good Friday when all the stores are closed we have started a tradition. At 4:30 p.m. we go to Sunny's for fish & chips. There is an air of expectancy as we get in the car. How busy will Sonny's be? How full will the parking be? How long will the line-up be??????? Yes folks there is a line up. when was the last time any of you saw a line up of people pushing to get into a very small place. Sonny's is small, very small with no indoor seating.(There are picnic tables outside) You really have 2 major choices to take home or eat in the car. We did take out for ourselves, our friends, their kids and her parents and only spent $73.00. A good deal by any means. Their regular menu is in effect even though the crowd is there for the fish. The fish is good, the fries are plentiful and the onion rings are delicious.
Hog Tails Bar B Que - Simply Awesome!
After reading the restaurant review in The Record on March 25, we decided to give Hog Tails a try yesterday. I wasn't sure what to expect, so, armed with the review, I went in shortly after 5 pm to check it out. Although the queue for placing orders was short, all tables were occupied and a number of happy people stood around chatting while waiting for pick up orders.
Before I had time to read through their menu, it was my turn to place an order, which was taken with alacrity. As I sat waiting, warm and friendly servers circulated the room ensuring that all were comfortable, well taken care of and advised of the fish fry happening today (Good Friday). A chorus of praise from satisfied diners for this rib-sticking comfort food surrounded me.
The food was awesome, and we fed our family of three (with a few leftovers) for $25, which included the 3-meat platter and three additional sides. For more details, check out their website at http://www.hogtailsbbq.com/.
Bon Appetit!
Before I had time to read through their menu, it was my turn to place an order, which was taken with alacrity. As I sat waiting, warm and friendly servers circulated the room ensuring that all were comfortable, well taken care of and advised of the fish fry happening today (Good Friday). A chorus of praise from satisfied diners for this rib-sticking comfort food surrounded me.
The food was awesome, and we fed our family of three (with a few leftovers) for $25, which included the 3-meat platter and three additional sides. For more details, check out their website at http://www.hogtailsbbq.com/.
Bon Appetit!
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