tag:blogger.com,1999:blog-50631231355831084052024-02-06T21:32:12.072-08:00Northside FoodEating Well in Roswell, Georgia.Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.comBlogger252125tag:blogger.com,1999:blog-5063123135583108405.post-2733320716706182802016-01-24T08:33:00.000-08:002016-01-24T08:33:51.122-08:00Vegan Baked Banana Bread Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoPAyxkuEZW-R2RTK2mEZxDWKb5casbVz9dIoznkE-aWz9lkDcY916vUdY9OyAlEPDTfq5AHCoCK0lsbKow4lGx9uHPv-LGyLe-XYwCxsvacG3yEZpXG0fCTm5Uq8ymvOdBIbuoOhIJI/s1600/File_000.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoPAyxkuEZW-R2RTK2mEZxDWKb5casbVz9dIoznkE-aWz9lkDcY916vUdY9OyAlEPDTfq5AHCoCK0lsbKow4lGx9uHPv-LGyLe-XYwCxsvacG3yEZpXG0fCTm5Uq8ymvOdBIbuoOhIJI/s320/File_000.jpeg" width="320" /></a></div>
I've had a couple requests for this recipe, so I thought I'd dust off the blog for a minute and post it. I've been pretty in love with baked oatmeals for years, but for some reason I've never posted one of my recipes. Or if I have, it was so long ago, I don't remember it. Anyways, let's talk about the recipe.<br />
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This recipe is a descendant in some ways of <a href="http://www.thugkitchen.com/quinoa_oatmeal">Thug Kitchen's Quinoa Oatmeal</a>. I like their recipes, but they always tend to leave out one step that breaks the recipe. For this one, it's cooking the oats and quinoa in water instead of the milk. That just gives you bland, flavorless oatmeal. Cook in the milk instead of adding it later. Gah. The other issue with stovetop oatmeal is you have to stand there and stir it or it sticks to the pan. It's kind of a pain. That's honestly why I like baked oatmeals. It's so very low maintenance. The other key to this recipe is toasting the oats before cooking. Every time I try to skip this step, I dislike the results. I'll frequently do this step the night before and even assemble the whole thing before I go to bed, just so I can be lazier in the morning.<br />
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<br />
1 cup steel cut oats<br />
1/2 cup quinoa, rinsed (optional)<br />
1 tablespoon oil<br />
1 can low fat coconut milk<br />
1 teaspoon cinnamon<br />
1/2 teaspoon powdered ginger<br />
1/2 teaspoon ground nutmeg<br />
1/2 teaspoon salt<br />
2-3 very rip bananas, smashed<br />
2 tablespoons brown sugar (optional)<br />
chopped walnuts<br />
<br />
<br />
In a small pan, heat up the oil. Toast the oats in the oil until fragrant. Combine oats, coconut milk, cinnamon, ginger, nutmeg, salt, and bananas. If you are adding quinoa, you may need an extra half cup of water. I think mine is plenty sweet without the extra sugar, but if you want to add some brown sugar, go far it. Combine everything well in a casserole dish with a lid and bake at 350 degrees for about an hour, or until all the liquid is absorbed. Top with walnuts, which can also be toasted.<br />
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I'm fuzzy on the exact time in the oven because I usually go back to bed while it's cooking. Hey, mornings are cold and husbands are warm.Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com1tag:blogger.com,1999:blog-5063123135583108405.post-37743053844336708902015-07-25T15:03:00.000-07:002015-07-25T15:03:03.550-07:00Award Winning Peach Blue Berry PieSo I won a baking contest...<br />
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<tr><td class="tr-caption" style="text-align: center;">My award winning pie awaits judgement. </td></tr>
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I've always wanted to enter a baking contest. I'm just a wee bit competitive. Not because I need to be the best at everything (though that would be nice), but because I want to know how I rank against other people and what I can do to improve. I'm the nice kind of competitive. But there just hasn't been a good time for me to enter any kind of cooking contest until this summer, when the Roswell Farmers and Artisans Market decided to host a pie baking contest. Perfect.<br />
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I wouldn't consider pie to be a specialty of mine, because I don't get a chance to make them very often. (I also don't own a rolling pie, so I used an empty wine bottle to roll this out....) But I have a tried and true recipe for crust and no filling is simpler than fresh fruit. I knew I could enter this contest. I didn't think I would win, but I knew I wouldn't embarrass myself either.<br />
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So now I had to think about what kind of pie to make. The rules of the contest said that your pie had to feature at least one local ingredient. It didn't have to be in season, so if you had put up some peaches or pumpkin or something, you could use that. But it had to be local. Well, the peaches are especially fine this year, so I knew I wanted to feature those. But I had to assume mine wouldn't be the only peach pie on the table. I needed a hook.<br />
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My first thought was a peach jalapeño pie with oatmeal crumble topping. I love the combo of sweet and spicy and jalapeño and peaches are both good right now. I wanted to be sure of it though, so I made a "practice pie" with peaches from the grocery store. Big mistake. Those peaches were flavorless and watery. They drowned out my jalapeño. It wasn't tasty at all. So I went back to the drawing board.<br />
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<tr><td class="tr-caption" style="text-align: center;">This tasted of failure. </td></tr>
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I was pretty turned off on the idea of a peach jalapeño pie after that. I also didn't quite have enough peaches on my counter for a pie. But I did have some blueberries left from the market, and I always think things that grow in the same season are meant to be together. My other change was to toss my fruit with a little cornstarch before it went in the pie shell as insurance against wateriness.<br />
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The only thing I kept was the oatmeal crumble topping. I am not good at making things pretty, so I didn't want to mess around with fancy lattice tops or cute shapes cut from pie dough. I just wanted an attractive, tasty top that still allowed you to see the pretty fruit inside the pie. It also meant my pie might still standout against any other potential peach or blueberry pies. (Also, oatmeal crumble anything automatically means butter and lots of it. Nothing is tastier than an entire stick of melted butter, and this pie has one in the crust and one in the topping. You're welcome.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Spectators had a chance to sample all the pies. </td></tr>
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When the Market Manager started announcing the winners, I still didn't think I'd win. My pie looked pretty good next to all the others, but there was a tomato goat cheese pie that was just mind blowing. I was sure that was the winner. The manager announce third and second and my heart sank a bit, because I didn't think I'd placed at all. Then she said my pie! I was very excited.<br />
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My award winning pie earned me $20 in vouchers for the farmers market and an invitation to compete in the Tri-County Farmers Market Championship next month. I'll have to check my calendar to see if I can do that.<br />
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But anyways, enough jibba jabba. Here is the recipe to Award Winning Peach Blueberry Pie.<br />
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: 'Trebuchet MS'; font-size: 28px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Peach Blueberry Pie</span></div>
<b id="docs-internal-guid-5b54fcf1-c736-23f6-b8cb-9fb9055a45f0" style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; color: #666666; font-family: 'Trebuchet MS'; font-size: 17.333333333333332px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Crust</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6 ounces all purpose flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 ounces unsalted butter</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon white sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 pinch salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 ounces ice water</span></div>
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<span style="background-color: transparent; color: #666666; font-family: 'Trebuchet MS'; font-size: 17.333333333333332px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Filling</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 peaches, peeled and sliced</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups blueberries</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon cornstarch</span></div>
<b style="font-weight: normal;"><br /></b><br />
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<span style="background-color: transparent; color: #666666; font-family: 'Trebuchet MS'; font-size: 17.333333333333332px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Oat topping</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup rolled oats</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons brown sugar</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 ounces unsalted butter</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon Penzey’s Cake Spice</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon ground ginger</span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 425. </span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Freeze butter and flour over night. Pulse flour, sugar and salt in food processor until blended. Add butter and pulse until butter is incorporated. Drizzle in ice water until it becomes dough. Remove from processor, shape into a wide disk and place in freezer bag. Place freezer bag in fridge for at least an hour or until ready to roll out. </span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Score four peaches lightly across the bottoms to form an X. Place in boiling water for about a minute to loosen skins. Quickly drain and add crushed ice and cold water to stop the cooking process. Once peaches are cool, you can easily remove the skins. Thinly slice peaches. Add two cups blueberries. Mix gently with 1 tablespoon cornstarch. </span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Combine oats, melted butter, brown sugar and spices. </span></div>
<br /><span style="font-family: Arial; font-size: 14.666666666666666px; vertical-align: baseline; white-space: pre-wrap;">Roll out pie crust. Add pie filling. Top with oat mixture. Bake at 425 for 45 minutes. Allow to cool for at least an hour before slicing. </span>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com10tag:blogger.com,1999:blog-5063123135583108405.post-54624679422933056122015-02-25T14:33:00.001-08:002015-02-25T14:33:15.624-08:00Beans and Greens with BaconBrr! The winter weather is pretty bad lately. Not as bad as last year, when we all got stuck in our cars for hours and ate <a href="http://northsidefood.blogspot.com/2014/02/a-decimated-grocery-store.html">frozen pizza for dinner</a>. (I spent <a href="http://northsidefood.blogspot.com/2014/01/chicken-and-biscuits-for-wintery-day.html">five hours in mine</a>, but made it home safely.) But still it's been bad enough to have a few school closures or late starts. I'm taking advantage of today's day off to do the things that make me happy, like baking and sleeping in.<br />
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The other thing making me happy right now is soup. Gallons upon gallons of delicious, warming healthy (and sometimes not...) soup. I've got a regular rotation right now between loaded baked potato, vegan minestrone, chili and this wonderful bean soup I've been dying for a chance to post about.<br />
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There's two ways to make this one. One is the lazy shortcut way, which still produces a delicious soup. The other is slightly harder and still produces a delicious soup. Hear that? No matter what, you will be eating delicious soup. The lazy way is to use canned beans. The harder way is to use dried and soak them before using. Which one you do is up to you. It's not difficult for me to leave a bowl of beans soaking on my counter before I leave for work, but other people may not have that luxury. I just like working with dried beans and they are cheaper to play with.<br />
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This soup uses some of my favorite ingredients, bacon and kale. It also benefits from my current obsession with chipotle peppers in adobo sauce. I've taken to keeping these on hand to slide into soups, chilis and casseroles for extra flavor and warmth. They come in a can, but I only use one or two peppers at a time. The extras keep very well in a container in the fridge and make a very convent flavoring for whatever you are having. This soup is easy to make, if not very quick and makes delicious leftovers. I looked at several other recipes for pinto bean soups, but couldn't find one that incorporated much in the way of vegetables, so I had to make my own. They were mostly just slow cooked beans decorated with bacon or ham. I wanted more than that. This is especially delicious with a square of your favorite cornbread recipe.<br />
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2 cups dried pinto beans, soaked for eight hours OR two cans pinto beans, drained and rinsed<br />
2 slices bacon<br />
2 cups carrots, sliced<br />
1 medium onion, diced<br />
2 stalks celery, diced<br />
2 cloves garlic, crushed<br />
1 chipotle pepper in adobo sauce<br />
About 3 cups of curly leafed kale, sliced thin<br />
Vegetable broth (I make mine using Better than Bullion)<br />
1/2 teaspoon black pepper<br />
salt to taste<br />
<br />
If you are using dried beans, you want them to soak for at least six hours before using. I measure mine into a mixing bowl, then cover with cold water and leave them be while I am at work. If you decide to use canned beans, just rinse and drain them before using.<br />
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Cook the bacon until brown and crisp. Remove from pot and set aside. Add carrots, onion, celery and garlic to the pot. Cook over medium heat in the bacon grease until softened. Add beans and chipotle pepper. Cover with water or broth and salt heavily if using dried beans. Bring it up to a boil, then drop it back down to a simmer. Times get tetchy here, because it can take up to an hour for dried beans to cook. If using canned, expect about twenty minutes. When the beans are soft, add the sliced kale, reserved bacon and black pepper. Salt it again. Seriously. It needs salt. When the greens are tender, your soup is done!<br />
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<br />Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com1tag:blogger.com,1999:blog-5063123135583108405.post-34960175114285985222015-01-12T10:00:00.000-08:002015-01-12T10:00:01.172-08:00Really Good GumboI've been promising/threatening for years to post my gumbo recipe. By my standards, it's a long, complicated recipe. This is not a quick meal. But if you've got a Saturday to spend stirring roux, there's worse things you do with your time.<br />
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I usually make gumbo in the summer, when I'm off from school and the okra is fresh at the markets. But if you are craving a memory of summer, this is the soup to get you through the winter months. My version is heavy on veggies and lighter than most recipes. It's not quite broth based, because there is a roux, but just enough to give body and flavor. Because we need to watch carbs at our house, we skip the traditional rice that usually accompanies it. But if you don't have that problem, it goes great poured over white or brown rice.<br />
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The part that will tax your patience is the roux. Roux is a paste of cooked flour and fat. Cooked lightly, it's great for sauces. Cooked until brown, it's a base for gravy. Cooked until dark, it's base for gumbo. I'm a bit timid with my roux, since the dividing line between "perfect" and "horribly, horribly burned" is a thin one that jumps quickly. So I cook mine to a nice golden brown.<br />
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1 pound spicy sausage links (my preference is hot Italian turkey from Publix, but you can use whatever you prefer)<br />
1/4 cup cooking oil<br />
1/4 flour<br />
1 cup onion, diced small<br />
1 cup bell pepper, seeded and diced small<br />
1 cup celery, diced small<br />
1 pound okra, cleaned and sliced<br />
1 14 ounce can of dice tomatoes<br />
7 cups chicken broth<br />
1 pound shrimp, peeled and deveined<br />
1-2 teaspoons file powder<br />
1 teaspoon smoked paprika<br />
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Lightly coat the bottom of your pot with oil. Fry the sausages until brown, then remove. With a rubber scrapper, dig up all those little brown bits. Leave them in the pot, because they will make everything tasty. Over medium heat, add 1/4 cup of oil and 1/4 cup of flour. Stir together to remove lumps and continue stirring. Keep stirring. And stirring. How long you stir depends on your patience and willingness to take things to the edge. I keep mine going until it's a rich caramel color. When you've had enough, add the onion, peppers and celery and keep stirring. When those veggies are soft, add the okra, tomatoes and chicken broth. Simmer until the veggies are cooked through. Make sure to add salt.<br />
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While your soup is simmering, take a skillet. In about a a tablespoon of oil, sauté your shrimp. Give them a good shake of salt and the smoked paprika. I like to cook the shrimp separately so it doesn't overcook.<br />
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After the okra s cooked through, add the file powder and sliced sausage. Simmer another minute or two. Check for salt.<br />
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Serve gumbo poured over rice, or not and topped with the shrimp.<br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; text-align: center;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i><br />
<br />Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com2tag:blogger.com,1999:blog-5063123135583108405.post-48065793150597607832015-01-10T12:21:00.000-08:002015-01-10T12:21:00.963-08:00Chowhound's Best Food Blog of 2014 is...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt94089wUGY6DfIVybg0qXo8znmwzl5Z9nOQ9VeO6kW0_Pk_gtYAwyqZQWk7KbRTV6x7Hpa8y1k_z9-XGR4yjXSQWSY-3lnTAcEHYpYhRxZcXNnZqQ8V0JNYa1H-E-opZKnJcPfhzzLKw/s1600/Screen+Shot+2015-01-10+at+3.16.23+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt94089wUGY6DfIVybg0qXo8znmwzl5Z9nOQ9VeO6kW0_Pk_gtYAwyqZQWk7KbRTV6x7Hpa8y1k_z9-XGR4yjXSQWSY-3lnTAcEHYpYhRxZcXNnZqQ8V0JNYa1H-E-opZKnJcPfhzzLKw/s1600/Screen+Shot+2015-01-10+at+3.16.23+PM.png" height="98" width="400" /></a></div>
It looks like I won <a href="http://northsidefood.blogspot.com/2014/12/so-ive-been-nominated-for-award.html">that award I mentioned</a> last month. I can't decide if I should be embarrassed or thrilled. Even when I think I deserve recognition, I have a hard time accepting it. So I'll just say thank you to everyone who voted for me and promise to do my best at staying updated this year. I have, wonder of wonders, a weekend where I'm not grading papers, writing IEPs or preparing a training on Google Apps for Education. So once I'm done with my regular lesson planning, I'll get some posts in the queue for y'all.<br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; text-align: center;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i><br />
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<br />Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com2tag:blogger.com,1999:blog-5063123135583108405.post-81125207981375515312014-12-23T08:39:00.000-08:002014-12-23T08:39:39.302-08:00So I've been nominated for an award...<a href="http://www.chow.com/">Chow.com </a>is doing their annual awards and I was nominated for "<a href="http://www.chow.com/food-news/158571/chowhound-s-best-food-blog-of-2014-vote-now/">Best Blogger</a>". Let me explain.<br />
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<tr><td style="text-align: center;"><a href="https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10670284_805781146151252_972646445477601638_n.jpg?oh=ce97f32ace2390d667d2014e8ea009de&oe=553163D2&__gda__=1425737371_a7d717ed714ee3ac74742d12f814bc04" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10670284_805781146151252_972646445477601638_n.jpg?oh=ce97f32ace2390d667d2014e8ea009de&oe=553163D2&__gda__=1425737371_a7d717ed714ee3ac74742d12f814bc04" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is not better than <a href="http://smittenkitchen.com/">Smitten Kitchen</a>.</td></tr>
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See, I was browsing Chow a few weeks ago for recipes and ideas to try and I saw they were taking nominations for various categories of awards. One of them was for blogs. The rules said you could nominate yourself, as long as you were honest and said that's what you were doing. So I said, "What the hell?" and put myself down. I figured they get so many nominations for more popular blogs that mine would get pushed out and nothing would come of it. That did not happen. It looks as if they received very few nominations, so I didn't get filtered out as I anticipated. I am sitting there on the nomination list next to blogs written by professional chefs and people who I have bought cookbooks from. I didn't even know this until yesterday when I was browsing for recipes again and realized voting started a week ago.<br />
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So, while I really have no chance of winning this, I'd like my last place to be a respectable one. If you've got a minute between now and January 2, please <a href="http://www.chow.com/food-news/158571/chowhound-s-best-food-blog-of-2014-vote-now/">head over to Chow and vote for me</a>.<br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; text-align: center;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com1tag:blogger.com,1999:blog-5063123135583108405.post-27937198318406381392014-11-24T08:14:00.001-08:002014-11-24T08:14:12.452-08:00My Thanksgiving MenuOh man. I've been so bad about posting here lately. I'm the <a href="https://www.google.com/edu/products/productivity-tools/">Google Apps for Education</a> coordinator at work this year. If you don't know what that means, just know this. Google is my kung fu. And it is strong. But yeah, doing computer stuff all day means I'm pretty sick of looking at one when I get home. So I haven't been around here as much as I'd like. But I'd be remiss if I didn't make at least one post about the Foodie High Holiday of Thanksgiving.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQnxJlP4DeUpQOrrOy47Src2y5a5eHCTX7nZoyH0KtTi7jlHbHQYq3s09pbUL5iIyHRzG8KEMAbI1I1ZUvIRjkuS0HE4fQQu7QXgr4wUM23HnCVltNIT_qOc9kTl9B-8Xczg-2BVi5_Y/s1600/10896549944_46cc7c475e_h.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQnxJlP4DeUpQOrrOy47Src2y5a5eHCTX7nZoyH0KtTi7jlHbHQYq3s09pbUL5iIyHRzG8KEMAbI1I1ZUvIRjkuS0HE4fQQu7QXgr4wUM23HnCVltNIT_qOc9kTl9B-8Xczg-2BVi5_Y/s1600/10896549944_46cc7c475e_h.jpg" height="286" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No knead rolls</td></tr>
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Typically, I don't have much to say about cooking for Thanksgiving. I do have <a href="http://northsidefood.blogspot.com/2013/11/best-thanksgiving-recipes.html">some recipes you are welcome to try</a>, but usually I'm enjoying my in laws cooking in far off and distant Texas this time of year. But this year we aren't able to make the trip, so instead I'm cooking at home with my parents and siblings coming over.<br />
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It's an interesting mix to cook for. The big potential pitfalls are that my dad and husband are both Type II diabetics. And my youngest sister is a vegetarian. So in a large, argumentative family of picky eaters, those are really the only ones I'm going to attempt to please. So I put together a menu that's... well, not healthy. It is a holiday, after all. But it's heavy on vegetables and low on processed carbs and sugars. No sodium hangovers this year.<br />
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I've provided links to recipes when I have it. I'm digging out some of my old stand by, as well as introducing some new favorites.<br />
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<b>Appetizers </b>(Because I need you to get out from under my feet)<br />
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<ul>
<li><a href="http://www.chow.com/recipes/10721-hot-crab-dip">Hot Crab Dip</a> and crackers</li>
<li>Hummus and raw veggies</li>
<li>Cheese tray from Roswell Provisions</li>
</ul>
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<b>Main Event</b><br />
<span id="docs-internal-guid-30e242a1-dfbe-1baa-225b-864c20354ea3"></span><br />
<br /><ul>
<li>Smoked turkey (Ordering a smoked turkey from <a href="http://www.gobblegobble.com/">Greenberg</a>'s is a Liang family tradition that's grown on me. Picture this: A perfectly cooked, flavorful turkey that isn't taking up half your oven for five hours. It being delicious seems almost secondary.)</li>
<li>Small roasted turkey breast, with butter and herbs tucked under the skin.</li>
<li>Curry Roasted Acorn Squash (recipe <a href="http://northsidefood.blogspot.com/2014/09/curry-roasted-acorn-squash.html">here</a>)</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eKt4uMFCqaC1PO_TDFfHLOQKyLh-Ktu0FJckh5pPRw3XO4qZ5ZRBS91HnAX7BWmw9szob6BR8xx-VFy1DVWQb50bL9-5fhCr-9-MfUnHIL24jQSxix8v-nxM9V_BBJ3CODSR37Bqtz4/s1600/IMG_3089.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eKt4uMFCqaC1PO_TDFfHLOQKyLh-Ktu0FJckh5pPRw3XO4qZ5ZRBS91HnAX7BWmw9szob6BR8xx-VFy1DVWQb50bL9-5fhCr-9-MfUnHIL24jQSxix8v-nxM9V_BBJ3CODSR37Bqtz4/s1600/IMG_3089.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curry roasted acorn squash</td></tr>
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</li>
<li>Roasted brussel sprouts (done simply with oil, salt and pepper)</li>
<li>Cauliflower cheese (recipe courtesy of <a href="http://smittenkitchen.com/blog/2014/10/cauliflower-cheese/">Smitten Kitchen</a>)</li>
<li>Slow cooker green beans with bell pepper and tomato (Oddly enough, I've never blogged this staple recipe. I'll have to fix that.)</li>
<li>Chili Lime sweet potato wedges (Recipe <a href="http://northsidefood.blogspot.com/2013/11/chili-lime-sweet-potatoes.html">here</a>)</li>
<li>No Knead rolls (recipe <a href="http://northsidefood.blogspot.com/2013/11/easy-no-knead-dinner-rolls.html">here</a>)</li>
<li>Salad (I had three heads of lettuce in my CSA this weekend. We are eating salad. Everyone is eating salad. Forever.)</li>
</ul>
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<b>Dessert</b></div>
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<ul>
<li>Sour cream pumpkin pudding (recipe courtesy of <a href="http://smittenkitchen.com/blog/2011/11/baked-pumpkin-and-sour-cream-puddings/">Smitten Kitchen</a>)</li>
<li>Apple crisp (The recipe <a href="http://northsidefood.blogspot.com/2008/10/apple-crisp.html">I posted here</a> several years ago is seriously out of date. I promise you a better one someday.)</li>
</ul>
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<br />The big appeal of many of these recipes is that I can do much of the prep work ahead of time. The sweet potatoes, brussel sprouts and acorn squash can be prepped ahead of time and kept in the fridge. The rolls are better if mixed a day or two ahead of time. The desserts can be made the morning of, with the apple crisp just needing to be popped into a warm oven to reheat while we eat dinner. The green beans will cook happily in my giant crockpot and not take up a burner or space in my oven at all. </div>
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Anyways, thats my Thanksgiving plan. What's yours?</div>
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; text-align: center;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i><br /><br /></div>
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Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com2tag:blogger.com,1999:blog-5063123135583108405.post-6221754149355159932014-09-27T15:40:00.000-07:002014-09-27T15:41:47.778-07:00Curry Roasted Acorn SquashFall is finally here, which means I no longer have to feel guilty about turning on my oven. I love fall in north Georgia. It's the prettiest time of year and it has all of my favorite foods.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunK1LWJoRQ8KzZgEKKk4lf0deAF7CjYOXQz43sC_Y_XlMRec4cFoDWTXklOLar0a3fFEDmzNVBu45cjsXjoEyhFgCQWqYEV1NaI3ya6TOizwHBjZqs3W7fQzORCk2oRB4n0Padi2XXcg/s1600/IMG_3074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunK1LWJoRQ8KzZgEKKk4lf0deAF7CjYOXQz43sC_Y_XlMRec4cFoDWTXklOLar0a3fFEDmzNVBu45cjsXjoEyhFgCQWqYEV1NaI3ya6TOizwHBjZqs3W7fQzORCk2oRB4n0Padi2XXcg/s1600/IMG_3074.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Big Trees Forrest Preserve in Sandy Springs</td></tr>
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Look how pretty that is! And it's not hot and sticky outside anymore and all the mosquitoes are gone! This is my favorite time to be outside in nature. </div>
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Thanks to Georgia's long growing season, the best foods are being harvested now. Crisp apples, savory winter squashes, fresh kale... The list goes on and on. </div>
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And oh those winter squashes. Look, I've tried with summer squash. I've had them all, zucchini, yellow crookneck, patty pan. I've tried them grilled, fried, baked, sautéed and more. The only way I've been able to enjoy them is in zucchini bread. And if you have to chop it up really small and hide it inside a cake, you aren't really enjoying that vegetable, are you? </div>
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But winter squash... savory, sweet. Blended into a soup or roasted in the oven. I was ridiculously excited to see the first acorn squash of the season in the Roswell farmer's market last Saturday. I was less excited when the farmer suggested I drench it in butter and brown sugar to eat it. I mean, yeah sure, butter and brown sugar make everything taste better. But there are just some things that just don't need it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WFTyTwN7TQSeEuRnpQJLf14ZLVWhxyxmbx_m9YWk7X4SHBB44i-OwMLPyMGcfE1YE4S1F5Ga4ilekJALL8SOMXPHUVpiggf5t8JN8WG3RyFETmky8f4Y2_f6ITvFsjznWPB6G7kjXnk/s1600/IMG_3089.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WFTyTwN7TQSeEuRnpQJLf14ZLVWhxyxmbx_m9YWk7X4SHBB44i-OwMLPyMGcfE1YE4S1F5Ga4ilekJALL8SOMXPHUVpiggf5t8JN8WG3RyFETmky8f4Y2_f6ITvFsjznWPB6G7kjXnk/s1600/IMG_3089.JPG" height="240" style="cursor: move;" width="320" /></a>My version of roasted acorn squash forgoes extra sugar and fats in favor of a hearty dusting of curry powder and drizzle of olive oil. Curry powder goes amazingly with winter squash. Trust me. You'll like it better than sugar. It's simple enough to have any night of the week, but looks fancy enough to sneak onto the Thanksgiving table. And don't tell the carnivores, but it's actually vegan, so your hippy friends will love you. This is worth waiting for winter squash season. </div>
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Curry Roasted Acorn Squash</div>
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2 acorn squash, sliced in half long ways and seeds removed</div>
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Extra virgin olive oil</div>
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Curry powder</div>
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Kosher salt</div>
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Preheat the oven to 400 degrees. Slice your squash, carefully, because those suckers are tough and scoop out the seeds. Brush with olive oil, then sprinkle generously with curry powder and salt. Place on a cookie sheet and roast for about 20-30 minutes, or fork tender. To eat them, fluff up the insides like a baked potato and scoop it out with your fork. Makes a great side dish and fantastic leftovers. </div>
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i></div>
Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com1tag:blogger.com,1999:blog-5063123135583108405.post-12183788742140373732014-07-19T12:59:00.002-07:002014-07-19T13:28:36.208-07:00Target Gives Discount for Bringing Own Bags Now<a href="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Target_logo.svg/771px-Target_logo.svg.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Target_logo.svg/771px-Target_logo.svg.png" height="320" width="240" /></a>I am probably the last one to realize this, but I discovered last week that <a href="https://corporate.target.com/corporate-responsibility/environment/sustainable-living">Target will take five cents off your bill for reusable bag</a> you use at the check out line. I don't buy a whole lot of groceries there, but sometimes I will grab one or two things when we go to pick up prescriptions. I definitely plan on taking advantage of this in the future. Five cents isn't much, but considering how often I shop at Target, it'll add up for me. It's a great incentive to use the store more often.<br />
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Why is this a big deal? Aside from the environmental impact of not throwing away tons of new bags every year, bags cost stores money. When you bring your own, they save money. Which is fine, but I'm doing this for the baby sea otters, not for the grocery store's bottom line. So it's nice to see a company recognize that and pass that savings on to me.<br />
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Any other stores doing bag discounts? Let me know and I'll make a list of them on the blog.<br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: inherit;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>! </span></i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-36230281238391345952014-06-11T06:57:00.000-07:002014-06-11T06:57:01.979-07:00Sugar Shack in the Back (from the owners of the Fickle Pickle)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Bagel bombs and mini-quiche </td></tr>
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I want to be good. I want to eat only healthy, organic vegetables. I want to be a vegan until 6PM every day. I want to run marathons, do yoga and eat only locally farmed, sustainably raised eggs. I want to be good.<br />
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Then Andy Badgett has to go and open another goddamned restaurant.<br />
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Badgett's been kicking around historic Roswell, owning and operating several great restaurants including Asher, Relish and Pico Autentico. However, he's best known for Fickle Pickle Cafe, a Canton street mainstay as long as I've lived in Roswell. I don't go as often as I used to. There's more choices in the neighborhood than there used to be. But you still can't beat a basket of fried pickles fresh from the kitchen served up alongside the Oooey Gooey sandwich (grilled pimento cheese and pepper jelly, on whole grain sourdough.) Yum.<br />
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The Sugar Shack in the Back takes the barn behind the Fickle Pickle, which was previously their events facility, and transforms it into a cozy little bakery. We know from the dessert selection at the Pickle, that Badgett and his staff can put together a mean carrot cake cookie and red velvet cupcake. This bakery concept takes that and cranks it up to 11, adding breakfast pastries, made to order biscuit sandwiches and coffee. Vanilla glazed beignet share a case with jalapeño cheese bagel bombs and an assortment of flakey turnovers, both sweet and savory. You can watch the guy behind the counter rolling cookie dough in a bowl of M&Ms and laying it on a cookie sheet.<br />
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<tr><td class="tr-caption" style="text-align: center;">Frosted cinnamon rolls </td></tr>
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Tuesday was the "Friends & Family" preview. It was advertised on Facebook, so we decided to try them out for breakfast. (Disclosure: Since this was a special event, our meals were complimentary.) Years ago, Fickle Pickle experimented with a breakfast menu and my husband spied the return of his favorite and most lamented chicken biscuit ever at The Sugar Shack. I, of course, had to try the Ooey Gooey biscuit. The chicken biscuit was as good as remembered. It's a flakey, buttery biscuit, stuffed with a fried chicken breast, cheese and an egg cooked to order. My biscuit was filled with pimento cheese, bacon and sweet red pepper jelly. Both were very good, though my sandwich could have benefited from warming up the pimento cheese before serving. The cold wad of cheese was a little off-putting. I told my server when she asked for feedback and she promised to follow up.<br />
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<tr><td class="tr-caption" style="text-align: center;">The reason elastic waistbands were invented</td></tr>
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The glass case wrapping around the room was only partly filled, but the ice cream freezer was fully stocked. An enthusiastic member of the staff explained that made to order ice cream sandwiches are part of the offerings. Choose a cookie and then your ice cream and someone will assemble it right in front of you. They'll even do it with one of their cupcakes, which sounds like a good enough reason to wear stretchy pants for the rest of my life.<br />
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They only serve coffee and lattes as drinks right now. Orange juice is reportedly on it's way. These are nothing fancy, just something to wash your pastry down with. I enjoyed my chai latte.<br />
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Time will tell if this bakery will stick around. The location, tucked away behind Fickle Pickle doesn't do it any favors. Parking is notoriously tricky there, but during the week, there is overflow at Founders Hall across the street. Or you can do what I'm likely to do and park at City Hall. It's only a half mile walk. It's not hard. But the food is well worth the trip and the owner has a great track record. If you are looking for a casual breakfast option, this is a great place.<br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: inherit;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>! </span></i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com1tag:blogger.com,1999:blog-5063123135583108405.post-88575060385607861442014-05-12T12:33:00.000-07:002014-05-12T12:33:46.609-07:00Roswell Food Truck Park Struggling<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCHpFT35b5pq9Q-xZnlOnfjNz7s-AYCDpQPOnYcZu30uXQIRPAr5gqmbYiqwZtbqmxxeAITq3ZjnluEga8HA-wz3hc-yVwGKrdaOdQFpWwdaXhxkWEi2vg48HsR6lYYwykO_b4JBG9HA/s1600/IMG_1926.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCHpFT35b5pq9Q-xZnlOnfjNz7s-AYCDpQPOnYcZu30uXQIRPAr5gqmbYiqwZtbqmxxeAITq3ZjnluEga8HA-wz3hc-yVwGKrdaOdQFpWwdaXhxkWEi2vg48HsR6lYYwykO_b4JBG9HA/s1600/IMG_1926.jpg" height="320" width="239" /></a>The end of the school year is really walloping me hard, but I wanted to pass on this bit of news. The Roswell food truck park, at Don White park has gone on hiatus until Memorial Day weekend. Up until they announced the hiatus, their <a href="https://www.facebook.com/RoswellRiverFoodTruckWeekends">Facebook page</a> seemed like an endless string of cancellations due to weather or the dreaded "mechanical difficulties." So it's nice that they are taking a bit of time to regroup and wait until the season really starts to heat up in Roswell. But it's also worrisome, as it seems like they are having a hard time building momentum this year.<br />
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For me, I'm pretty busy for the next couple weekends, so I couldn't visit the park even if I wanted to. But none of the trucks so far have impressed me and made me say "Yes, I HAVE to try that!", the way the trucks at the Alpharetta Food Truck Alley do. Here's hoping when the trucks return to Roswell, they bring some new tastes with them.<br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span style="font-family: inherit;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>! You can read my articles about last year's food truck park <a href="http://northsidefood.blogspot.com/search/label/food%20trucks" style="color: #66cc66; text-decoration: none;">here</a>. </span></i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-12481579996088013132014-04-03T18:19:00.000-07:002014-04-03T18:19:51.582-07:00Roswell Food Truck Park Returning<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOWUk36tiloP0m27NEGTcU32AMo0Wq5EgMRnUdwwDbUVZ57JWyGPVrfcUvv7J0PGWMZQky-NPwvkyDb_jKeGswDlQbVbX3RjGVz1D0Y62FMTIdGTnRwpuYgdlyas1E9YAl9mRmgu1tXA/s1600/IMG_1968.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOWUk36tiloP0m27NEGTcU32AMo0Wq5EgMRnUdwwDbUVZ57JWyGPVrfcUvv7J0PGWMZQky-NPwvkyDb_jKeGswDlQbVbX3RjGVz1D0Y62FMTIdGTnRwpuYgdlyas1E9YAl9mRmgu1tXA/s1600/IMG_1968.jpg" height="320" width="239" /></a>Food trucks are crazy popular y'all. TV shows, competitions, parks. They are all over the place. They are starting to migrate out from urban areas and into the suburbs, where they are finding a willing audience. Alpharetta has it's very successful <a href="https://www.facebook.com/foodtruckalley">Food Truck Alley </a>on Thursday nights (starts April 17th this year) and last spring Roswell jumped in the mix with it's own <a href="https://www.facebook.com/RoswellRiverFoodTruckWeekends">Roswell River Food Truck Weekends</a> at Don White Park. Spearheaded by <a href="http://food-movement.com/main.html">The Food Movement</a>, a company that owns multiple trucks in metro Atlanta, the Roswell Food truck park started off strong last year, before trailing off.<br />
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Recently, I had a chance to talk to Greg Gordon, the Executive Chef of The Food Movement about Roswell's food truck park via email. I found the conversation be enlightening about the park. According to Greg, trucks affiliated with The Food Movement have priority in scheduling. Other trucks are welcome to be scheduled, but only after their trucks are scheduled. The hope is that more trucks will be able to participate this year if the park grows in popularity. Sales are critical, as a truck needs to make at least $500 to break even.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdVRN64DF4yChWSRjpPNloMnk5CUiIpZJJ9WPXiQmzfH2ZcrSN_BmTtj2W2hZJYA_VhtGIihID6gAkx3zo388fKHNLEeN7zph37zAl8xTPY6JgWXj5qIVYC2QNmTBuNYvPPVM7yaHj8U/s1600/IMG_1925.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdVRN64DF4yChWSRjpPNloMnk5CUiIpZJJ9WPXiQmzfH2ZcrSN_BmTtj2W2hZJYA_VhtGIihID6gAkx3zo388fKHNLEeN7zph37zAl8xTPY6JgWXj5qIVYC2QNmTBuNYvPPVM7yaHj8U/s1600/IMG_1925.jpg" height="320" width="239" /></a>The park usage impacts the trucks success. Greg told me that sales dropped off considerably for the trucks after Shoot the Hooch stopped renting tubes. They are hoping for more sales this year as Shoot the Hooch will be renting bikes at the park this year as well.<br />
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This year the park begins this weekend, April 5, and is planned to end around Labor Day. Hours are more limited this year, to 11am-2pm, to take advantage of lunchtime crowds.<br />
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As I've said before, I'm a fan of the food truck park. East Roswell doesn't have as many restaurants as the historic district and I like being able to walk to lunch. Don White park is a great venue for something like this and I'd like to see this venture succeed. Hopefully, they will be able to learn from last year and become a big, annual event.<br />
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<i><span style="font-family: inherit;"><br /></span></i>
<i><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>! </span>You can read my articles about last year's food truck park <a href="http://northsidefood.blogspot.com/search/label/food%20trucks">here</a>. </span></i><br />
Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com2tag:blogger.com,1999:blog-5063123135583108405.post-85290781792698089052014-03-30T15:36:00.003-07:002014-03-30T15:36:56.344-07:00First Look: Foundation Social EateryA non-chain restaurant? On my side of 400? I may get the vapors.<br />
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Foundation is the first solo venture from Chef Mel Toledo, formerly of Bacchanalia and Century House Tavern. While it was originally planned for Inman Park, Toledo has made a smart move by choosing Holcomb Bridge Road for his restaurant. East Roswell is critically underserved by restaurants, especially upscale, non-chain eateries. Also, I learned at the <a href="http://northsidefood.blogspot.com/2013/08/dining-out-town-hall-roswell-event-by.html">Roswell NEXT restaurant panel last year</a> that while many of the patrons in the Historic District do hail from Alpharetta and east Cobb, there's also a sizable contingent from Norcross and Suwannee driving in. So while Foundation is tucked away from the hustle and bustle of Canton street, I think it'll prove to be a smart move in the long run, provided Toledo can maintain the excitement of the opening this week, covered by both the <a href="http://blogs.ajc.com/food-and-more/2014/03/24/foundation-opening-in-roswell-and-other-dining-news/">AJC</a> and <a href="http://atlanta.eater.com/archives/2014/03/24/foundation-social-eatery-now-open.php">Eater Atlanta</a>, as well as other news outlets.<br />
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Foundation takes over the space vacated by the late, unlamented Twisted Taco. It's been transformed from the dark, nasty faux taqueria into a bright, airy industrial inspired space. Think exposed wood, concrete and rebar used in creative ways. It's softened with artwork inspired by Mel Toledo's orchid tattoo created with more wood and repurposed building supplies. I like the visual pun between "Foundation" the restaurant and the building materials used in unusual ways.<br />
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So how about the food? Do east Roswellians have cause for rejoicing? Yes. Yes we do. It's pretty delicious. Let me take you on a tour.<br />
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This is a "station #4". It's a nicely balanced cocktail of absinthe, rye whiskey, and bitters. It was refreshing and not too heavy for the meal. </div>
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This was our appetizer. Crispy pork ribs with pickled onions. The ribs were melt in your mouth soft, but crisp on the edges. The house made pickled onion was perfect. The vinegar cut the fattiness and made a very balanced dish. Perfect for sharing. </div>
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This is the braised pork shoulder with apple arugala salad. It was my husband's dinner, so I only ate a bite or two. The pork was beautifully done and the salad pairing keeps it from being heavy. The extra bacon is a little much though. A few more vegetables would have helped the balance. </div>
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I had the home made pasta with lamb bolagnaise. I don't eat much pasta anymore, so this was a really nice treat. The lamb was braised in the sauce and shredded. Again, a little heavy on the meat, but still a real nice execution of a classic italian dish. </div>
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My dessert was the olive oil rosemary cake, which I swear tastes better then this picture looks. The cake was much lighter than expected and not too sweet. The sliced oranges and whipped creamed also contributed to the light feel of this dish. A perfect end to a meal. </div>
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Our friends had the chocolate tart with banana brûlée. I love seeing something clever like a caramelized banana on a plate. I had a bite of the tart and it was a very dark chocolate, almost bitter, with a hint of espresso. I dislike coffee flavors intensely, so I didn't like it. But I understand I'm in the minority on this one. Go ahead world, enjoy the one chocolate dessert I don't like. </div>
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Service was attentive without being intrusive. Our server was knowledgeable about many menu items and made recommendations when we looked a little lost. I felt like we were in good hands. </div>
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So what's the verdict? Is this the restaurant east Roswell has been waiting for? I think so. It's a little pricey to go in my regular rotation, but I definitely plan to return. Hopefully my prediction that will attract diners to this side of 400 will pan out and this will stick around for years to come. </div>
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<a href="http://www.urbanspoon.com/r/9/1824769/restaurant/Atlanta/Foundation-Social-Eatery-Roswell"><img alt="Foundation Social Eatery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1824769/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-24156854003981532492014-03-24T07:30:00.000-07:002014-03-24T07:30:02.428-07:00Review: Le Bistro by Roswell Provisions<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNN5F-q5Xi2DMcZ8fYI5qHXoCSn__RHMp64_n1OYiq60USyV44I1hMQJh5Ei3FBa9s4lPCk0EDXVFkYtOh78FI8osDzOSz-Sggf6CAeY9U7mG0M84OnpgtokUb2B8ihowreCJU4Iq4Q14/s1600/IMG_2743.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNN5F-q5Xi2DMcZ8fYI5qHXoCSn__RHMp64_n1OYiq60USyV44I1hMQJh5Ei3FBa9s4lPCk0EDXVFkYtOh78FI8osDzOSz-Sggf6CAeY9U7mG0M84OnpgtokUb2B8ihowreCJU4Iq4Q14/s1600/IMG_2743.JPG" height="200" width="165" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seriously, this sandwich is huge. </td></tr>
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We were dismayed to hear last month that Party Chic would be closing. I'd been a fan for years of their affordable menu, geared towards the ladies who lunch crowd in Roswell. It took awhile to get my husband on board, but he eventually caved to the lure of fancy cupcakes and five dollar martini specials. So it was a sad thing to hear the owners were closing it in favor of a new concept, more closely tied with the Roswell Provisions store downstairs that they also own. Our friends at Provisions assured us that we'd love the new place, that the recipes were being updated and that everything we loved would still be there, just better. Their enthusiasm was well placed, because the new Le Bistro is everything good about Party Chic, but better.<br />
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<tr><td class="tr-caption" style="text-align: center;">Spinach salad</td></tr>
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In France, a "bistro" is a small, casual, moderately priced restaurant. Le Bistro is precisely that. The menu is traditional french cooking, made well and not nearly as pricey as some of the other offerings in the Historic District. It's a welcome break from the trend towards destination dining on Canton street. Which shouldn't be taken as a knock on Le Bistro, Canton street needs a mix of styles and prices ranges to stay vibrant and growing. I like having a super fancy steak house on the same street as a boisterous Irish pub. Tucking a casual French bistro upstairs over a wine and cheese shop is precisely what's needed.<br />
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My natterings about the proper mix of restaurants aside, how is the food? Good? Great? Terrifying? It's pretty good. This isn't fine dining, but you could take a first date here and no be embarrassed or break the bank. The menu is standard French classics, such as the French Dip, savory crepes and various other sandwiches and salads. The aforementioned French Dip is an improvement on the previous version, featuring a big pile of tender, slow roasted beef, tangy horseradish and a savory au ju that I'm told starts with roasted bone marrow and red wine. The pan bagnat is a big, sloppy pile of tuna salad spiked with potatoes, green beans, olives and more and served on what seems like half a loaf of bread. Seriously, it's like two meals worth of sandwich. <br />
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<tr><td class="tr-caption" style="text-align: center;">Chicken & mushroom crepe.</td></tr>
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The spinach salad entree comes with almost too much bacon, but the warm vinaigrette comes in a cute container and is the perfect balance of fat and vinegar. Most entrees come with house made kettle chips, but you can add a side salad with dijion mustard vinaigrette.<br />
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The wine list is small, it's a couple of varietals served in either a large carafe suitable for sharing, or a small one that equals about a glass and a half. You can also purchase a bottle from the shop downstairs and drink it at dinner for a $20 corking fee. They also have a full bar, featuring the fancy cocktails that made Party Chic so attractive, as well as the menu of cupcakes and other desserts by <a href="http://www.kellykakes.com/">Kelly's Kakes</a>.<br />
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The space itself has been lightly remade to fit the retro chic look of the Provisions store. Think lots of burlap and destressed wood and things made out of old wine barrels. They found a video of Roswell during the 1940's and it plays on continuous loop on a back wall, giving everything a nostalgic air. The front porch overlooking Canton street is still the best seat in the city for people watching on a pleasant, early spring day and the back patio is still lively and cozy with live music on the weekends.<br />
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All in all, I say the move from Party Chic to Le Bistro was a worthwhile one. They've kept the charm and added better food and a more appealing aesthetic.<br />
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<a href="http://www.urbanspoon.com/r/9/1818886/restaurant/Atlanta/Le-Bistro-Roswell"><img alt="Le Bistro on Urbanspoon" src="http://www.urbanspoon.com/b/link/1818886/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-58827621261448750182014-03-23T08:39:00.001-07:002014-03-23T08:39:31.792-07:00Easy Breakfast SandwichesI flip flop back and forth on eating weekend breakfasts at home or going out. Making it at home requires planning and effort. Going out requires me to wake up early enough that I don't have to wait for a table and putting on pants. I'm not always sure the trade off is worth it. <div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZm2nxVQAWpAWCHMOk9Xb5SwgwChDXG9CfYIx8e_y2GadH7BiqvBhL9QEzUXx-rBlI2qwbJ0VTmISGpxx7wNI1nbnEdPlIED82J-gdv7Ncj5tEvDD1ENB8wX4VgezWjFpvVe9_rhhyUBY/s1600/1044176_703258913070143_340789295_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZm2nxVQAWpAWCHMOk9Xb5SwgwChDXG9CfYIx8e_y2GadH7BiqvBhL9QEzUXx-rBlI2qwbJ0VTmISGpxx7wNI1nbnEdPlIED82J-gdv7Ncj5tEvDD1ENB8wX4VgezWjFpvVe9_rhhyUBY/s1600/1044176_703258913070143_340789295_n.jpg" height="320" width="234" /></a>Right now we're leaning in the direction of "not wearing pants" when it comes to weekend breakfasts. I've managed to streamline the process down to just one dirty pan and can get it done in the time it takes to brew a cup of loose leaf tea (my caffeine delivery vehicle of choice right now). I've even managed to sneak in a couple vegetables so I can pretend I'm a healthy adult. </div>
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It starts off the day before with a quick trip to the store. I like to his Roswell Provisions in the Historic District to grab a couple fresh croissant and either ham or Canadian bacon from Patak's. The croissant will be a little stale by the next morning, but still delicious. But you can grab whatever bread and sandwich things you like. The point is that when you roll out of bed Saturday morning, starving, you can feed yourself without trying to remember where you left your shoes.</div>
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When it's time to fix breakfast, I start by heating up a glug of olive oil in a pan and sautéing either spinach or kale. Spinach cooks faster, but kale is less watery and I like it better with eggs. You could do mushrooms, or peppers and onions instead. I'm not going to tell you how to live your life. While it cooks, slice open your croissants and scramble a couple eggs. For two people, I do three eggs. One egg per person isn't enough and two is too many. When your veggies are done, set them aside and put your pan back on the stove. Take a minute to heat up your breakfast meat now. It should only take a minute. When it's hot, layer it onto your sliced croissants. Pour your scrambled eggs into the hot pan and let them cook. Top your sandwiches with your cooked veggies, your eggs and close up your sandwich. </div>
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I've timed myself doing this and it takes me about ten to fifteen minutes, which as long as you'd spend waiting for an egg mcmuffin at McDonalds and certainly less time than waiting for a table at Thumbs Up on Sunday morning. But it tastes way, way better and you can be in your jammies the whole time. I hear McDonalds frowns on that. </div>
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i></div>
Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-22662172115343386352014-03-12T15:40:00.000-07:002014-03-14T15:23:49.472-07:00Saint Patrick's Day in Roswell & Alpharetta<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">No. No we aren't. </td></tr>
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So St. Patrick's Day is coming up on Monday. Or the day everyone pretends to be annoyingly Irish, whatever you want to call it. I'm not a big fan of noise and crowds and cultural appropriation, so I'll be staying in that night. But if you thrive on crowds, here are some nearby to celebrate. These places will probably have specials going all weekend too.<br />
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<li><a href="http://macmcgeeirishpub.com/roswell">Mac McGee</a>'s in the historic district is a clean, friendly neighborhood bar with Old World trappings. The food is good and the drinks tasty. If I didn't already have my neighborhood watering hole picked out at The Roswell Tap, I'd be over here all the time. It's welcome addition to Canton street. As an Irish bar, it will definitely be doing up the big day in style.</li>
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<li>Just around the corner, the aforementioned <a href="http://www.theroswelltap.com/">Roswell Tap</a> is throwing their annual party. Expect live music and a special Irish themed menu on Friday. You can read my review <a href="http://northsidefood.blogspot.com/2013/10/revisiting-roswell-tap.html">here</a>.</li>
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<li>Over in Crabapple, the <a href="http://www.oldeblinddog.com/index.html">Olde Blind Dog Pub</a> has drink specials as well. Sadly, I've never been there, so you'll have to tell me about it.</li>
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<li><a href="http://www.harpirishpub.com/">Harp Irish Pub</a> over by the Publix on Old Alabama is also open for the party. I've only been once and that was years ago. I remember it being a little shabby. But there's always a line out the door for St. Patrick's day, so they must be doing something right.</li>
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Any other places I'm missing? Tell me in the comments. </div>
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<br />
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i><br />
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<br />Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com2tag:blogger.com,1999:blog-5063123135583108405.post-73753682739449222542014-03-09T09:22:00.004-07:002014-03-09T09:28:22.916-07:00An Insider's Guide to Historic RoswellHistoric Roswell is amazing, especially Canton Street. There's so much to see and do and it just gets more exciting every year. When I first moved to Roswell and discovered Canton street, there were only a handful of shops and restaurants. Now it's becoming a destination dining scene with frequent activities like <a href="http://www.aliveafterfiveroswell.com/">Alive After 5</a>, <a href="http://www.roswellartdistrict.com/">First Friday Art Walks</a>, and the upcoming <a href="http://www.roswellbeerfestival.com/">Roswell Beer Festival</a>. It's getting pretty crowded over there. Here's my picks for the best spots in Historic Roswell with a focus on avoiding the crowds. Soon, you too, can be a smug, suburban hipster like me.<br />
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<b>Parking</b><br />
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<tr><td class="tr-caption" style="text-align: center;">Even the back alleys of Historic Roswell look really cool. </td></tr>
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Parking can be a nightmare on Canton street. There are only a couple public lots and they fill up quickly, no matter the time of day. At night, they become valet only. I always park at the nearby City Hall. It's free, there are 400 spots available, and no one seems to know about it. Yes, it's a tiny walk and it's dark at night. Get over it. It's not that far, even if you are walking all the way to Woodstock road and you are in Roswell, not east Atlanta. It's aggravation free parking.<br />
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<b>Drinks</b><br />
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I really like the bar at the <a href="http://themillkitchenandbar.com/">Mill Kitchen & Bar</a>. It's lots of lovely dark wood, excellent crafted cocktails, a large selection of bourbons and good service. I'm kinda meh on the rest of the restaurant, but the bar is a winner. If you are just looking to meet someone for a drink, go here.<br />
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<a href="http://www.urbanspoon.com/r/9/1729937/restaurant/Atlanta/The-Mill-Kitchen-and-Bar-Roswell"><img alt="The Mill Kitchen and Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1729937/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenx34w_Lk5-rKWnl7QN47pSl0P4kBOORDPgfTm6tuIsqBZquGOIh9dUsRo59nD1xFgJCkA3ZjR1uxvb7E2E41a988tdUX_VoP4S_wm0XIwY81VzCrYS2R8Ohjc4KdQJy23-MbwvKV6qs/s1600/IMG_2385.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenx34w_Lk5-rKWnl7QN47pSl0P4kBOORDPgfTm6tuIsqBZquGOIh9dUsRo59nD1xFgJCkA3ZjR1uxvb7E2E41a988tdUX_VoP4S_wm0XIwY81VzCrYS2R8Ohjc4KdQJy23-MbwvKV6qs/s1600/IMG_2385.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steak and Eggs Benedict at Little Alley. </td></tr>
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<b>Brunch</b><br />
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I have a couple picks here. If you are in a rush, or just want something light, check out <a href="http://www.roswellprovisions.com/">Roswell Provisions</a>. They serve pastries, coffee, tea and hot chocolate all day. On weekend mornings they have a limited selection of hot items, like breakfast sandwiches. They have limited seating when they are busy, so you might find yourself on a park bench across the street.<br />
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For a longer brunch, go next door to Little Alley Steaks. They don't advertise it, but they do a great, not terribly expensive brunch menu on Sundays. It's not well known, so the restaurant isn't as crowded as it usually is and the service is excellent. I <a href="http://northsidefood.blogspot.com/2013/10/brunch-at-little-alley-steaks.html">reviewed it</a> more completely back in October.<br />
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<a href="http://www.urbanspoon.com/r/9/1652739/restaurant/Atlanta/Little-Alley-Steaks-Seafare-Roswell"><img alt="Little Alley Steaks & Seafare on Urbanspoon" src="http://www.urbanspoon.com/b/link/1652739/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>
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If you had too much fun the night before and you are getting up late, <a href="http://puretaqueria.com/roswell/">PURE taqueria</a> on Alpharetta highway is practically empty at 11 am when it first opens and does a latin inspired brunch menu on Sundays. If you like their food, but hate their crowds, this is a good time to visit. Just note that since they aren't a traditional brunch place, they don't serve orange juice or coffee.<br />
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<a href="http://www.urbanspoon.com/r/9/1698140/restaurant/Atlanta/Pure-Taqueria-Roswell"><img alt="Pure Taqueria on Urbanspoon" src="http://www.urbanspoon.com/b/link/1698140/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
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<b>Dinner</b><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxuLqg9HkLrjcwhJqZ1qj_0-w0kRySSS_zEE1pFdBpAHzASWO7Fi3XbU5N1RbEow9mXKwNbNqbxi8fzSZdyS03RmJ5vz2IjBKRMsLv0swWqVrBvoLzyrRjJGJ_Xy9WtydGKC1TMCFx88/s1600/IMG_2734.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxuLqg9HkLrjcwhJqZ1qj_0-w0kRySSS_zEE1pFdBpAHzASWO7Fi3XbU5N1RbEow9mXKwNbNqbxi8fzSZdyS03RmJ5vz2IjBKRMsLv0swWqVrBvoLzyrRjJGJ_Xy9WtydGKC1TMCFx88/s1600/IMG_2734.jpg" height="320" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Short rib burger at Artisan Foods</td></tr>
</tbody></table>
There are so many places to get dinner in Historic Roswell. But if you want something quiet and not busy, hit up <a href="http://northsidefood.blogspot.com/2013/11/brunch-at-artisan-foods-bakery-cafe.html">Artisan Foods Cafe</a> on Thursday, Friday or Saturday night for their weekly Burger & Beignet special. They do a short rib burger on a soft brioche bun that is amazing, along with ground lamb, turkey, shrimp and vegetarian options. At ten dollars, it's not a cheap burger and sides are extra, but it's very good quality. You'll have the restaurant almost to yourself and as they don't have a liquor license, they allow you to bring your own bottles. Depending on how much you drink with dinner, that might balance your equation a bit.<br />
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<a href="http://www.urbanspoon.com/r/9/393918/restaurant/Atlanta/Artisan-Foods-Roswell"><img alt="Artisan Foods on Urbanspoon" src="http://www.urbanspoon.com/b/link/393918/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>
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<br />Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-38323726804063907032014-02-17T08:30:00.000-08:002014-02-17T08:30:01.459-08:00Recipe Free Cooking: Easy Vegetarian Curry<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yLCxz73ma6w_-_R3QdCdWUidGo23VDkQ3_Ods7VCpbNGjvRIxwzmKMwesp6GIxWnufEsBUX7wfAFgtcia9TAK7PkU1b-Yzuda4HOuW6lPFR2j8U5WMSk_yV1m2Foe0541C3e5wmTTTM/s1600/IMG_2599.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yLCxz73ma6w_-_R3QdCdWUidGo23VDkQ3_Ods7VCpbNGjvRIxwzmKMwesp6GIxWnufEsBUX7wfAFgtcia9TAK7PkU1b-Yzuda4HOuW6lPFR2j8U5WMSk_yV1m2Foe0541C3e5wmTTTM/s1600/IMG_2599.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This will all be food soon.</td></tr>
</tbody></table>
<br />
People ask me all the time where I get my recipes for the blog. I think some of them think I'm cooking my way through a book, similar to the Julie/Julia project everyone saw in <a href="http://www.imdb.com/title/tt1135503/">that stupid movie</a>. And while I do frequently consult recipe books and cooking blogs for inspiration, I'm just as likely to walk into the kitchen, quickly scan the fridge and then start making something. I learned how to cook pretty young, so I'm very comfortable in the kitchen. My mom taught me to cook dinner with her, and I saw her modifying and adapting recipes on the fly to suit our family's tastes and so I picked up the idea that a recipe is just a guideline. <div>
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Recipe free cooking makes you so much more flexible and versatile in the kitchen. Once you are familiar with your ingredients and confident in your skills, you will be doing it all the time. Instead of just knowing a few recipes, you know a couple of methods for creating a meal. And that's what makes a good cook. You'll get there with practice. </div>
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There's a couple things that really lend themselves to recipe free, improvisational cooking. Soups, curries, and stir fries are my go to meals when I have a hodge poge of ingredients and desperate need to eat dinner. They all incorporate large amounts of healthy vegetables and are easy to prepare. They are flexible enough to include anything you've got on hand, and rely on easy to store pantry staples, like chicken broth, canned beans and brown rice. </div>
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<div>
Check out the picture. All the things in this picture will combine together to make a delicious vegetarian meal. It's easy. I heat up a little oil in my pan, brown some onion, garlic and ginger if I've got it. No worries if I don't. Then I add a generous spoonful of curry powder. I don't measure. Stir everything around to make a paste, then add the peeled, chopped carrots, cauliflower, mushrooms and kale. Add a big pinch of kosher salt. Stir some more and add a can of rinsed and drained chickpeas, and a can of tomatoes if you've got it. If you don't, no one will die. Add the coconut milk, turn the heat down and let the whole thing simmer on low until the vegetables are tender. Serve over brown rice and enjoy. </div>
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What else can you add? Broccoli is good. So are potatoes or kohlrabi. Any kind of winter green works. Green beans are probably okay. Just throw something in! If you need meat to be happy, throw some leftover roast chicken or pork in at the end. Skip the chickpeas if you don't like them, or swap out another bean. Use chicken or vegetable broth instead of the coconut milk. Use tomato sauce instead of the canned tomatoes. Pour it over quinoa instead of rice. Really, I don't care. You won't hurt my feelings any. Make yourself happy. Improvise. Experiment. Enjoy. </div>
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<div>
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>! </i></div>
Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-24670988042934805042014-02-13T05:39:00.000-08:002014-02-13T05:39:36.581-08:00Ribeye Steak and Bourbon Mushroom Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii10hrlEl3OHvSqpmW_hdnZml7ody4e6YyGH9dtsX8mJ0yGObXlfruPM_9WY5sDEysrCkvMlWje0wabkbVVoMfaXg7ix6SaKkOlgqEDhAD-pxDCYqWduIxpQo1YwyrUt9I2DY2rAEA6kY/s1600/IMG_2566.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii10hrlEl3OHvSqpmW_hdnZml7ody4e6YyGH9dtsX8mJ0yGObXlfruPM_9WY5sDEysrCkvMlWje0wabkbVVoMfaXg7ix6SaKkOlgqEDhAD-pxDCYqWduIxpQo1YwyrUt9I2DY2rAEA6kY/s1600/IMG_2566.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eat this.</td></tr>
</tbody></table>
I promised to post this a few weeks ago and I'm finally getting to it now. Yeah, that'll teach me to attempt any kind of schedule around here. Luckily, you all have low expectations for me anyway.<br />
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So! Let me introduce you to Exhibit A in the "<a href="http://northsidefood.blogspot.com/2013/08/ethical-eating.html">Why I Will Never Be A Vegetarian</a>" debate. Delicious steak with bourbon mushroom sauce. Mmm. My mouth waters just thinking of it. Mr. Northside and I both love steak. We used to go out for it, but then I perfected my home cooking technique. I can make a good ribeye from the grocery store taste like something from an upscale chain. Why would I go out for steak, wait forty five minutes for a table, and spend twice as much for something I can make myself? Especially with Valentine's Day coming up. Everyone goes out for Valentine's and everyone eats those silly, overpriced prix fixe meals. Save money and aggravation by making your own meal at home and watch Netflix in your jammies.<br />
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We've been making steak at home for years and have perfected the technique. It's very simple. You pan sear a good ribeye as hot as you can get it, then finish it in the oven. While it's resting on the counter, you use the already hot pan, full of delicious brown bits to make a bourbon mushroom sauce you pour over the steak. It takes minutes to prepare and I promise, it's just as good as waiting in line for an hour on a special occasion. Plus, you get to be creative with sides. Why waste your time with steamed broccoli when you can have roasted? Forget mashed potatoes, have some <a href="http://northsidefood.blogspot.com/2014/01/low-carb-cauliflower-puree.html">cauliflower puree</a>. You'll be happy you decided to stay in tonight.<br />
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Why bourbon? Because I like it, that's why. Bourbon pairs really well with steak and the mushrooms soak up the flavors. Plus, I can't think of a single place around here that serves something like this. I guess you can go to TGI Friday's and get something with that syrupy sweet Jack Daniels sauce dumped on it, but why? This is better. Much better. I recommend using a good quality bourbon, one you'd be happy drinking neat. My favorite right now is Four Roses small batch, but really, any good bourbon will work.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskj5cmMBeh5fIIxOawsY_JnTx5CfHqSeewy-WmnFxKe4LSUIV3nTnvCr71QJmbKOkjgSmHJa08scvu5Jqc_-NoH0RDIhIH1zNzUEIRWNglvwuofV1iX2XN5-Qv0jK4EAo0pH9SlI7wWs/s1600/IMG_2564.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskj5cmMBeh5fIIxOawsY_JnTx5CfHqSeewy-WmnFxKe4LSUIV3nTnvCr71QJmbKOkjgSmHJa08scvu5Jqc_-NoH0RDIhIH1zNzUEIRWNglvwuofV1iX2XN5-Qv0jK4EAo0pH9SlI7wWs/s1600/IMG_2564.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You know you want this.</td></tr>
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<b>Ribeye Steaks with Bourbon Mushroom Sauce</b><br />
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2 ribeye steaks, salted and brought up to room temperature<br />
1 tablespoon canola oil<br />
2 tablespoons butter<br />
1/2 cup fresh, sliced mushrooms (I like crimini, but use your favorite)<br />
2 tablespoons bourbon<br />
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Pre heat broiler. Pre heat pan. When a drop of water skitters across it, add canola oil and swirl to coat. Place steaks salt side down in the pan, salt the other side and wait. You are waiting for the side touching the pan to finish cooking. You can tell it's done when you can easily flip it over with a pair of tongs. After you flip the steaks, throw the whole pan in the oven until steak reaches desired doneness. I'm a fan of the <a href="http://www.youtube.com/watch?v=pg21EbxVn5k">finger poke</a> test. When steaks are ready, move them out of the pan and cover. While they are resting, the mushrooms will cook. Put the pan back on the stove and turn your burner to medium. Drop your butter in the pan, let it melt. Add your sliced mushrooms and let them brown, while also scraping up the delicious brown bits. Add the bourbon and let it cook off, about one minute. Pour over steaks. Ta dah! Now you have the <br />
best special occasion meal you and your sweetie can have on Valentine's Day. <br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com1tag:blogger.com,1999:blog-5063123135583108405.post-18707772443403106322014-02-11T07:28:00.001-08:002014-02-11T07:28:17.012-08:00Review: VUU Asian Bistro<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQN7CSTYTeayCVLOQRTRNvzFmIRX_tji-Znk8YpZIzGqAXs6zkOrw8Q3jXJS3xm4dI0RVnvuqtIQ1ecj1oe_RFRpKtYn3vHrNh0mHcw-NtV66DjQA2mAXR0hhTdvF7TRRbe9ED_MmMcc/s1600/IMG_2509.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQN7CSTYTeayCVLOQRTRNvzFmIRX_tji-Znk8YpZIzGqAXs6zkOrw8Q3jXJS3xm4dI0RVnvuqtIQ1ecj1oe_RFRpKtYn3vHrNh0mHcw-NtV66DjQA2mAXR0hhTdvF7TRRbe9ED_MmMcc/s1600/IMG_2509.jpg" height="200" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ramen with wontons<br />
and bok choy</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDb0GY_i-Fc6TlTEICE9PfxLTlwVx62ABa6kRPB_xw-Eng9Wbtenq30FMQ691r4loyymBGvk1wwv0yjVS_QtQGsdBhlwYsn2J9Ozrxd1nEre0Bv_vIxxHJ7sM9a6-VP7aLHlMpyLHMTw/s1600/IMG_2510.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDb0GY_i-Fc6TlTEICE9PfxLTlwVx62ABa6kRPB_xw-Eng9Wbtenq30FMQ691r4loyymBGvk1wwv0yjVS_QtQGsdBhlwYsn2J9Ozrxd1nEre0Bv_vIxxHJ7sM9a6-VP7aLHlMpyLHMTw/s1600/IMG_2510.jpg" height="200" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paper wrapped <br />
shrimp and crab rangoon</td></tr>
</tbody></table>
With a last name like mine, you better believe I like Chinese food. My mom used to joke that the only reason I married a Chinese man was for the food, because I've always loved Chinese. Growing up in Salt Lake City, even the heavily Americanized version available there seemed like the most exotic, far away food you could get. And you always had to get it at a restaurant, because the home made versions were never as good. Things have changed, obviously. Not only do I live in a much bigger, more international city now, but formerly exotic ingredients are now almost common place in American cooking. It's not hard to find a good Korean grocery store, stocked to the gills with fish sauce, chinese chives and glass noodles for authentic home cooking. But I'll never quite get over the secret thrill of going out for Chinese.<br />
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So <a href="http://northsidefood.blogspot.com/2008/05/i-consider-it-blood-money-honestly.html">Rasa Sayang</a> is always my go to place for American style Chinese. It's next to my house, they deliver and they have some Malaysian and Thai dishes on the menu. It's a solid, dependable neighborhood Chinese place. But if I want something a little different? Then it's time to put on pants, get in the car and head over to VUU Asian Bistro.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9X38LZHhU2L-3GaOKrFyejTmZYJ2ofs9AGPTcExIBWpJW6mJb3qcDLuAPt1Xe-G3FMYGzsWqpw5gfwlxDUg4I24lcc6XTQnnatBjzeJKJU5E9kRXf39pdo3l2r1upH6kbzw-26zqFHk/s1600/IMG_2643.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9X38LZHhU2L-3GaOKrFyejTmZYJ2ofs9AGPTcExIBWpJW6mJb3qcDLuAPt1Xe-G3FMYGzsWqpw5gfwlxDUg4I24lcc6XTQnnatBjzeJKJU5E9kRXf39pdo3l2r1upH6kbzw-26zqFHk/s1600/IMG_2643.jpg" height="200" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp tempura udon</td></tr>
</tbody></table>
VUU is Asian fusion, a blending of different styles and flavors from different Asian countries. You might get a little kimchee in your sushi or get a different take on a familiar stir fry. We love their soups and I tend to order almost exclusively from their soup menu. Their take on the traditional Vietmanese soup known as "pho" is a giant bowl of vermicelli noodles in a rich beef broth, topped with thick slices of roast beef and served with a variety of hot sauces to customize with. Recently I had a bowl of the shrimp tempura udon. This is a giant bowl of rich broth, slippery noodles and crunchy vegetables, alongside two crispy tempura battered shrimp. It's a sloppy eat, because those thick noodles are hard to navigate with chopsticks, but totally worth getting noodle faced. They also have egg drop, ramen and hot and sour soups. I'm a big fan of soups. I wish more places had such an extensive soup menu.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHuM9nmxXV_X3zFiFSgnZPJf60F2glodb3eE0ppCBfGqmQM8_7bumRUcfERo_jSzAOHkKq9aiSJHxbp8dCmFolSqJfmxOjfcdRi3mTnDYbmAcWLVNvuhLdTflo1g_dWulu_2ptqPgHCQ/s1600/IMG_2642.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHuM9nmxXV_X3zFiFSgnZPJf60F2glodb3eE0ppCBfGqmQM8_7bumRUcfERo_jSzAOHkKq9aiSJHxbp8dCmFolSqJfmxOjfcdRi3mTnDYbmAcWLVNvuhLdTflo1g_dWulu_2ptqPgHCQ/s1600/IMG_2642.jpg" height="200" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna lovers roll</td></tr>
</tbody></table>
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Alongside the soups and stir fries, they also have a sushi counter. Everything is freshly prepared as you order it, using high quality ingredients. It's not quite up to Shallots's standard for sushi, but only just. Definitely stop by and give it a try if you are a sushi lover. They also have a good selections of appetizers, including the expected potstickers, crab rangoon and egg rolls. But they also have a few unexpected treats, such as panko crusted avocado fries.<br />
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The decor is modern, with black granite table tops, white porcelain and lime green accents. It gives the restaurant a fresh, clean aesthetic. The modern feel is only helped by your server taking your order via iPhone and swiping your card right there at the table with the same phone. It's the only place I've seen so far up here using smartphones like this. It looks cool and it's convenient too. Here's hoping more places start using this technology. <br />
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So yeah, VUU is definitely worth stopping by if you are in the neighborhood.<br />
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<a href="http://www.urbanspoon.com/r/9/1698594/restaurant/Atlanta/VUU-Asian-Bistro-Roswell"><img alt="VUU Asian Bistro on Urbanspoon" src="http://www.urbanspoon.com/b/link/1698594/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>! </i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-6291096454281942842014-02-03T07:00:00.000-08:002014-02-03T07:00:07.430-08:00Easy Tofu and Broccoli Stir Fry<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhE3y-RgYUFT_X0U6dLWG_jImjF6r2Oxuvgyqw_7B_5sPPgIKjDP6AK-zFECq5NUaRiI9C-U5lzuhD1J0Da9q4y-omQJLZpsb4oM6AcdUpRTyrygz7a-95MhG4wqP5cU3BdltZvyxpUc/s1600/IMG_2587.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhE3y-RgYUFT_X0U6dLWG_jImjF6r2Oxuvgyqw_7B_5sPPgIKjDP6AK-zFECq5NUaRiI9C-U5lzuhD1J0Da9q4y-omQJLZpsb4oM6AcdUpRTyrygz7a-95MhG4wqP5cU3BdltZvyxpUc/s1600/IMG_2587.jpg" height="320" width="239" /></a>Chinese New Year started on Friday, and I married into a Chinese family, so of course we are having fun eating our traditional foods like noodles for long life and a whole fish for prosperity. Even if you aren't celebrating Chinese New Year, stir fries are a great way to eat more vegetables. You can stir fry almost any vegetable and lean protein together. I have a beautifully seasoned wok now, but for years I made my stir fries in a regular skillet. As long as you can cook quickly, over high heat, you can make delicious stir fries at home. The great thing about stir fries is that they are endlessly customizable. You can do any combination of veggies and protein. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8hFMfB1qxzJd9u8kjNU1ISRKZPdio_yHupQKUN8JBT5gYRM6P7HdSXk1K9ISQq1HkUvD3beGriP-AbSyeaHIV6yIkLmUbbgpXQfO3oZ5zQLN2ovHwTbXe9H1-H94Bi7n7WD6dDwZE_Y/s1600/IMG_2585.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8hFMfB1qxzJd9u8kjNU1ISRKZPdio_yHupQKUN8JBT5gYRM6P7HdSXk1K9ISQq1HkUvD3beGriP-AbSyeaHIV6yIkLmUbbgpXQfO3oZ5zQLN2ovHwTbXe9H1-H94Bi7n7WD6dDwZE_Y/s1600/IMG_2585.jpg" height="320" width="239" /></a>The trick to a good stir fry is to cook everything very fast. You need to chop everything in small, even pieces, get your pan extremely hot and just keep it moving. Stir fries are the only thing where I make sure all my vegetables are chopped before I turn on the stove, Usually, I chop as I go. If you try that while stir frying, something will burn. So make it easy on yourself and chop everything first. You can even cook your rice before getting started. It's one less thing to worry about.<br />
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For a tough, woody vegetable like broccoli, it needs more than just touching the wok to cook through. I always give it a quick stir fry to brown it, then blanch it very quickly in the wok before cooking anything else. The tofu needs some prep work too. It needs to be pressed and drained before cooking and I like to give it a swirl of soy sauce and sesame oil before cooking.<br />
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<br />
Tofu and Broccoli Stir Fry<br />
<br />
2 crowns brocoli, separated into florets<br />
2 carrots, peeled and thinly sliced<br />
1 small onion, cut into strips<br />
1 block tofu, rinsed, drained and cubed (I like to marinade mine with one tablespoon soy sauce and one teaspoon sesame seed oil. It adds flavor to the tofu and it keeps it from sticking.)<br />
1/2 teaspoon of ginger, minced<br />
2 cloves garlic, minced<br />
1 tablespoon soy sauce<br />
1 teaspoon cornstarch<br />
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Get your skillet or wok extremely hot. I test mine by flicking drops of water at it. If it sizzles immediately, its good. Give it a good glug of canola oil, or something else that can take the heat and swirl pan to ensure coverage. Add broccoli to pan and move it around to keep it from burning. Add about a quarter cup of water, then cover with a tight fitting lid. Let broccoli cook until bright green and tender, about three minutes. Remove immediately and rinse out wok. Heat it back up, add more oil. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxD-tnlCM87dXzxtoWI-I7JYWaCu3Iv5E3rUZJREEgCCBHsyJzcKq4yVbmXCyEG2mduEHXdqziTWtr7Y6ZDjMyM8bOybgesB9O75p1FOksGhy2wJdKSrNdYYR7kNezu4kswmv8HvLD6k/s1600/IMG_2586.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxD-tnlCM87dXzxtoWI-I7JYWaCu3Iv5E3rUZJREEgCCBHsyJzcKq4yVbmXCyEG2mduEHXdqziTWtr7Y6ZDjMyM8bOybgesB9O75p1FOksGhy2wJdKSrNdYYR7kNezu4kswmv8HvLD6k/s1600/IMG_2586.jpg" height="320" width="239" /></a></div>
Add carrots and onion, stir it around for about a minute. Add tofu, continue to stir. Add minced garlic and ginger, then add broccoli back to the wok. Stir it again. Combine cornstarch with enough water to make a slurry, plus the leftover soy sauce. Add to wok, stir to make sure vegetables and tofu are covered. Serve immediately.<br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>! </i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-11238573998240700842014-02-02T10:44:00.000-08:002014-02-02T10:45:52.642-08:00A Decimated Grocery StoreIt's hard to believe that just a couple days ago, Atlanta was frozen in place. Other than my roads being a little extra grave-ly this weekend and the odd piece of stray cardboard left by the roadside, there's not many visible signs of last week's snowpocalypse. So imagine my surprise when I ran into the Publix on Old Alabama yesterday morning for a quick errand and saw the shelves were still empty. Those who could had raided the grocery store shelves for supplies before holing up for the next three days. Here are some pictures I snapped while I was there.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQPuhOQ6uNzyZFC0uZ7IU561rt88GDlr-FT-c3ssYUD7JSQqHeIV30wNC3kvfhyIBWZtJwnqurKtu_zbxgKZenCxHGTnCFoblSdJSBCsU3-30UBhjMhB_GR87l2NDK8_OniAviQ81y-c/s1600/IMG_2615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQPuhOQ6uNzyZFC0uZ7IU561rt88GDlr-FT-c3ssYUD7JSQqHeIV30wNC3kvfhyIBWZtJwnqurKtu_zbxgKZenCxHGTnCFoblSdJSBCsU3-30UBhjMhB_GR87l2NDK8_OniAviQ81y-c/s1600/IMG_2615.jpg" height="320" width="239" /></a></div>
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Frozen pizzas seem pretty popular. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcV-A_7moYRXV9TKvfdIDBgapofH6n1l-461jo81d1Q6bAfqQSekdkLQkBrpg32szr4QhNxL6zSGdfZn9ALL24aGt2HVzd2YDLTByG0JM9TrULppWxkDe5pYz5PtKHvhrng83WWr5F4A4/s1600/IMG_2620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcV-A_7moYRXV9TKvfdIDBgapofH6n1l-461jo81d1Q6bAfqQSekdkLQkBrpg32szr4QhNxL6zSGdfZn9ALL24aGt2HVzd2YDLTByG0JM9TrULppWxkDe5pYz5PtKHvhrng83WWr5F4A4/s1600/IMG_2620.jpg" height="320" width="239" /></a></div>
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Fancy breads were wiped out, but the regular kind was still full. Either they had stocked the bread aisle before we got there, or I live in a classy neighborhood. The stock boy was filling the soup aisle with cans as fast as he could yesterday, so who knows what else got bought out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUASHqxNMzbqeFROoN-GMLEpgzQKQgiu4VGCZqjRuRiHKM2w4fGYwnZ1tXy0gDcsqsfMXTCuk5dth2qqUAixBcY7Sbgd3-JUkg-gnEoURMf8kUE1kcxqXjoXTMQUcnL_KQWNs24haiR8w/s1600/IMG_2616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUASHqxNMzbqeFROoN-GMLEpgzQKQgiu4VGCZqjRuRiHKM2w4fGYwnZ1tXy0gDcsqsfMXTCuk5dth2qqUAixBcY7Sbgd3-JUkg-gnEoURMf8kUE1kcxqXjoXTMQUcnL_KQWNs24haiR8w/s1600/IMG_2616.jpg" height="320" width="239" /></a></div>
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Shredded cheese? My guess is lots of chili was made during the snowpocalypse.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSi41wxjYL5rVL-Zc-8zkuocvyzrgdsPd2G0rIvoQB4bZrnRpdkYPG91RHuLGS76_wQJRoXkT0fMWOPKker3NZaSZUbgMS-95Yyo3Qbpf36xuJdWbk6OwuOlAjcPyqTGxYunozwZQPLg/s1600/IMG_2617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSi41wxjYL5rVL-Zc-8zkuocvyzrgdsPd2G0rIvoQB4bZrnRpdkYPG91RHuLGS76_wQJRoXkT0fMWOPKker3NZaSZUbgMS-95Yyo3Qbpf36xuJdWbk6OwuOlAjcPyqTGxYunozwZQPLg/s1600/IMG_2617.jpg" height="320" width="239" /></a></div>
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Yogurt and butter were pretty popular, along with canned cinnamon rolls and biscuits. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs61uwqfFLv3WWvL_4xvwn4kOuReJMndyYU4M-wRiwHCTWjW_1E8fq1McYAstE0A5DT8-bYuFSQh9ufNYlbZWqT5ASrXvaY0YnyCARVnGz9ueRNpKqRryoeuN59FL73NegEW9WtXS6ajc/s1600/IMG_2618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs61uwqfFLv3WWvL_4xvwn4kOuReJMndyYU4M-wRiwHCTWjW_1E8fq1McYAstE0A5DT8-bYuFSQh9ufNYlbZWqT5ASrXvaY0YnyCARVnGz9ueRNpKqRryoeuN59FL73NegEW9WtXS6ajc/s1600/IMG_2618.jpg" height="320" width="239" /></a></div>
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Breakfast meats were almost all gone. Everyone planned to make a hearty breakfast after the storm. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDeYpr4Iz3oTUNVyMdTiIh9WuVBcOlRIrjhKpcQFWWb4GJMX3EjdHO9UPWP45nElt819d2DcSpwxedmrGxccQnkM-cckwFxO8rTtAID4IAnVRa4mxGXwkKfIkKb5tKR057aC1BiO06BU/s1600/IMG_2619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDeYpr4Iz3oTUNVyMdTiIh9WuVBcOlRIrjhKpcQFWWb4GJMX3EjdHO9UPWP45nElt819d2DcSpwxedmrGxccQnkM-cckwFxO8rTtAID4IAnVRa4mxGXwkKfIkKb5tKR057aC1BiO06BU/s1600/IMG_2619.jpg" height="320" width="239" /></a></div>
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And every kind of meat was gone. </div>
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In case you were wondering what we ate, Tuesday night was frozen potstickers. Wednesday morning was <a href="http://thugkitchen.com/post/51561424744/dont-give-me-that-i-dont-eat-breakfast">steel cut oats and quinoa</a> and we had <a href="http://northsidefood.blogspot.com/2014/01/chicken-and-biscuits-for-wintery-day.html">Chicken and Biscuits</a> that night. Thursday was eggs and oven roasted potatoes, with <a href="http://northsidefood.blogspot.com/2013/11/healthy-kale-and-sausage-soup-caldo.html">Kale and Sausage</a> soup for dinner. Lunches both days were leftovers. Things had thawed enough by Friday that I went out for both lunch and dinner. We had supplies to make tofu and broccoli for another meal, and I had one of the pineapple upside down cakes I've been playing with recently for dessert. Clearly, you need to be snowed in with me next time. </div>
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>! </i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com1tag:blogger.com,1999:blog-5063123135583108405.post-88818001490375172402014-01-31T08:41:00.000-08:002014-01-31T08:41:36.942-08:00Chicken and Biscuits for a Wintery Day<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UGbhsOPr4ARbKq1JMUtcurfL65xBnUSYoFZLGR70lg1X6g18SwCYC5RdqhkbzZvH23cOEA9JfMQSvtn0qlDRZwnZXJZuBmOqFuWk4ADiRaR2cOR7dYVFOiohzJA0MMKT8dNdBBLOd38/s1600/IMG_2611.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UGbhsOPr4ARbKq1JMUtcurfL65xBnUSYoFZLGR70lg1X6g18SwCYC5RdqhkbzZvH23cOEA9JfMQSvtn0qlDRZwnZXJZuBmOqFuWk4ADiRaR2cOR7dYVFOiohzJA0MMKT8dNdBBLOd38/s1600/IMG_2611.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not my car, thankfully.</td></tr>
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Tuesday afternoon, when Snowpocalypse 2014 struck Atlanta, I spent five hours on Roswell road between Sandy Springs and Roswell. And I was one of the lucky ones. I drive a Prius, which was designed for stop and go traffic and has a computerized system that prevents your tires from spinning out. I slid a few times on Glenridge and Riverside, but never for more than a few seconds and I never lost control of my vehicle. And I still had a full tank of gas when I was finally safe in my driveway. I feel incredibly lucky.<br />
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Five hours in the car gives you lots of time to think. When I wasn't contemplating which gas stations would be a good zombie apocalypse shelter, I made a recipe in my head, because that's what I do. I wasn't able to make it that night, because my nerves were shot after that long behind the wheel. (I am a nervous driver and prone to panic attacks. I am a super exciting person to be in a car with.) But I did make this the next day. Cold weather makes me crave soups, stews and hot breads pulled freshly from the oven. In my head, as I navigated the icy conditions, I planned out a meal that included the best of all these things: Chicken and biscuits.<br />
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As with many of my recipes, I try to lighten things up a bit. So instead of a heavy cream sauce, or cream of condensed soup, this uses a light chicken broth thicken with corn starch. I loaded it up on veggies, including the super trendy kale that I always seem to have around these days. Skinless chicken thighs provide the protein.<br />
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Why chicken thighs? First, they hold up to stewing better than breast meat. I've never made a chicken stew with breast meat that wasn't tough and stringy. But thighs? They become melt in your mouth delicious when braised slowly at low temperatures. Thighs get a bad rap for being fatty, but pull the skin off and ounce for ounce, <a href="http://content.time.com/time/nation/article/0,8599,2045610,00.html">they are nearly indistinguishable from breasts</a>. Plus, they just taste more…<i>chickeny </i>than breast meat. Trust me on this one. Do this with thighs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT385fUghxcWj-stXtI-FTpD6m8MdamuRgFhWg4MmUpi8XKpEfR6IzLsizy60rrNPOSV4lVW3GL8fDzy7CuFZnCSGSMolFPJOBGZHFSyI0ZKm41umrEU2jeRrybiMFcpU8KihXOPJeBHs/s1600/IMG_2613.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT385fUghxcWj-stXtI-FTpD6m8MdamuRgFhWg4MmUpi8XKpEfR6IzLsizy60rrNPOSV4lVW3GL8fDzy7CuFZnCSGSMolFPJOBGZHFSyI0ZKm41umrEU2jeRrybiMFcpU8KihXOPJeBHs/s1600/IMG_2613.jpg" height="320" width="239" /></a>The biscuits are where I don't try to be healthy. I use Michael Ruhlman's <a href="http://ruhlman.com/2013/02/biscuit-recipe-and-ratio/">Chicago biscuit recipe</a> to top this stew. Someone less lazy would roll these biscuits out and cut them properly before laying them down, but I think drop biscuits taste just as good and don't make such a mess of my countertops. The combination of tender, puffy biscuits and savory chicken and vegetables is really quite magical. Take the extra time to make your own biscuits.<br />
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Chicken and Biscuits<br />
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For the stew…<br />
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1 pack skinless, bone in chicken thighs<br />
3 ribs celery, rinsed and chopped<br />
1 small onion, chopped<br />
2 cloves garlic, minced<br />
1 1/2 cups carrots, chopped roughly<br />
2-3 small, waxy potatoes, chopped<br />
1/2 cup mushrooms, chopped<br />
2 cups leafy kale<br />
6 cups chicken stock (I use Better than Bullion)<br />
2 tablespoons cornstarch<br />
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For the biscuits…<br />
<br />
2 cups flour<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
3 ounces butter, chilled<br />
6 ounces milk<br />
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In dutch oven, brown chicken thighs. Remove and set aside. Add chopped carrots, celery, onion and garlic. Once those are soft, add potatoes, mushrooms and kale. Add chicken back to the pot and cover with chicken broth. Place in a low oven (mine goes down to 270 degrees) and cover with heavy lid. Cook for two hours, or until chicken shreds easily with a fork and vegetables are tender. Mix cornstarch with enough water to make a slurry and add it to the pot. This will thicken your sauce.<br />
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For the biscuits, sift together flour, salt and baking powder. Cut in chilled butter until mixture resembles coarse meal. Slowly beat in milk until mixture is pliable. I do all this in a food processor, so it's really fast. If you are rolling and cutting, let your biscuit dough chill for at least twenty minutes before rolling out. I'll do another post just on biscuits some day, but the secret here is keeping everything cold.<br />
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Top with generous spoonfuls of biscuit dough and and bake at 350 until brown. Serve immediately.<br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>! I have a <a href="https://www.facebook.com/media/set/?set=a.680256378703730.1073741832.185260608203312&type=1">short gallery of my snow pictures</a> on Facebook too!</i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-86896564163057739102014-01-22T00:30:00.000-08:002014-01-22T00:30:01.289-08:00Low Carb Cauliflower Puree <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uXjpkdohtcvjwqIqtk7kQdkgYMq9V2qfUr53PSW_qs6x4Dspddj55LeE5h38-trnEv5c3Yy75gtLws2Mmyy7_yOmNmLaMIff7V8XKdQ-mMQi0tFBnEw5SiQ4rFaT9_A7riIAz0ip7hQ/s1600/IMG_2566.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uXjpkdohtcvjwqIqtk7kQdkgYMq9V2qfUr53PSW_qs6x4Dspddj55LeE5h38-trnEv5c3Yy75gtLws2Mmyy7_yOmNmLaMIff7V8XKdQ-mMQi0tFBnEw5SiQ4rFaT9_A7riIAz0ip7hQ/s1600/IMG_2566.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower puree topped with<br /> steak & mushrooms</td></tr>
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There are two schools of thought on cauliflower puree, the popular, low carb substitute for mashed potatoes. The first is to pretend your cauliflower really is mashed potatoes and drown it with butter and cream. The second is to man up, admit you are eating a vegetable, and prepare your cauliflower simply and lightly with just a little vegetable broth. I've done it both ways and yes, I prefer the second version. Cauliflower has a natural sweetness to it and it doesn't need much embellishment to be delicious. Besides, the idea of cauliflower puree is to eat healthy. It's silly to load it up with lots of saturated fats when you've got something so good for you. It soaks up your gravy or pan sauce just as well without the extras. I don't miss mashed potatoes when I make this at all.<br />
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I cook my cauliflower in vegetable broth to add extra flavor. You could use chicken if you prefer, or just plan salted water. I like to do my puree in my food processor, but I think a blender would work too. I've tried mashing it with a fork, which works okay, but you aren't going to get a really smooth puree. It'll be mashed cauliflower chunks. I usually make this when I know I'll have a gravy or sauce to go with it, so I leave it plain. But if you want to experiment, I think roasted garlic, a handful of grated parmesan cheese or chopped fresh herbs would be amazing.<br />
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<b>Cauliflower Puree </b><br />
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1 head cauliflower, chopped (You can include the stems, along with the flowerettes.)<br />
Enough vegetable broth to cover your cauliflower (About three cups)<br />
Salt to taste<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3ypRS_e_lGFk5ikVQm77E6ibdXKWU61YFuf4PPSGSwNQeT7DVR2fLfNjjyONQXx8f_4n5eMqk5PaXgrfSfoJEU0JLYzYvQuBQN6AAdb-HNxas7D-kofEZGY6J8exlqte08pUdpODkq8/s1600/IMG_2563.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3ypRS_e_lGFk5ikVQm77E6ibdXKWU61YFuf4PPSGSwNQeT7DVR2fLfNjjyONQXx8f_4n5eMqk5PaXgrfSfoJEU0JLYzYvQuBQN6AAdb-HNxas7D-kofEZGY6J8exlqte08pUdpODkq8/s1600/IMG_2563.jpg" height="320" width="239" /></a><br />
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Chop cauliflower into smallish pieces. The smaller the pieces, the faster they will cook and the easier it will be to fit them in your food processor. But don't make yourself crazy over this step. Bring your broth to a simmer and add the cauliflower. Simmer until it's soft enough to break apart with a fork. With a slotted spoon, remove cauliflower and add to food processor. Pulse until it reaches your desired level of smoothness. I like mine with a few chunks still in it. If needed, use the remaining broth to thin out your puree. Sometimes it needs a little extra to get things moving. Serve immediately. <br />
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Next up, I'm going to share how I did that steak with bourbon mushroom pan sauce.<br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i>Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com0tag:blogger.com,1999:blog-5063123135583108405.post-48140603704062524652014-01-20T18:05:00.001-08:002014-01-20T18:05:21.100-08:00Roswell Restaurant Week 2014<div class="separator" style="clear: both; text-align: center;">
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It's <a href="http://www.roswellrestaurantweek.com/">Restaurant Week</a>! Everyone is running specials and offering tasting menus. Roswell is becoming well know for it's tasty eats and this is a good time to sample places you haven't been yet. In case you are trying to decide which one to try next, here's the list, along with links to my reviews. Sadly, I've not been able to visit everybody yet, but I'm definitely going some place new this week.<br />
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<ul>
<li><a href="http://northsidefood.blogspot.com/2008/06/girls-day-out.html">Ceviche</a> </li>
<li>Vin25</li>
<li>The Fickle Pickle (<i>Seriously? I've never written about this place. I will kill a man for one of those carrot cake cookies…</i>)</li>
<li>9 Street Kitchen </li>
<li>Oak Street Cafe (<i>Another one I've never written about? I need to stop being lazy. Excellent burgers and everything else.</i>)</li>
<li>Mac Magees (<i>Great addition to Canton Street. Well done Irish pub style food.</i>)</li>
<li>Roux on Canton</li>
<li>The Salt Factory (<i>A little pricey, but great food. Get the cheese plate.</i>)</li>
<li>The Mill Restaurant & Bar</li>
<li>Table & Main (<i>Great traditional southern kitchen</i>)</li>
<li>Zest Tapas & Sushi</li>
<li>Pastis (<i>I used to think this was the best restaurant in Roswell. It's been upstaged in the last few years, but they still serve excellent food.</i>)</li>
<li>Lazaro's Cuban Cuisine (<i>Like this place, but not love it. But if you are in the mood Cuban, it'll scratch that itch.</i>)</li>
<li><a href="http://northsidefood.blogspot.com/2013/10/revisiting-roswell-tap.html">The Roswell Tap</a></li>
<li>Slate Table and Tap</li>
<li>Lucky's Burger & Brew (<i>Great burgers and dog friendly patio. I've never been disappointed here.</i>)</li>
<li><a href="http://northsidefood.blogspot.com/2013/10/ale-yeah-in-historic-roswell.html">Ale Yeah Craft Beer Market</a></li>
<li>Thumbs Up Diner (<i>Another one I've never written about? I'm here almost every weekend. Get the biscuits and gravy. You won't regret it.</i>)</li>
<li>Plum Cafe</li>
<li><a href="http://northsidefood.blogspot.com/2013/10/brunch-at-little-alley-steaks.html">Little Alley Steak</a></li>
<li><a href="http://northsidefood.blogspot.com/2013/11/adeles-authentic-cajun.html">Adele's</a></li>
<li>Alessio's</li>
<li>Andretti Grill</li>
<li>Aqua Blue</li>
<li>Brickhouse Pizza, Pasta & More</li>
<li>Douceur de France (<i>Great bakery, okay brunch</i>)</li>
<li>di Paolo</li>
<li>Opulent</li>
<li>Noca Eatery and Bar</li>
<li><a href="http://www.flickr.com/photos/27270861@N05/sets/72157638711906025/">Osteria Mattone</a> (<i>Link goes to pictures, not review</i>)</li>
<li>Panera Bread</li>
<li>Piece of Cake</li>
<li>Roswell Farmers Market</li>
</ul>
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Whew! That's quite a list. And it looks like I need to get busy reviewing.<br />
<br />
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Like my poorly lit iPhone pictures? <a href="http://www.flickr.com/photos/27270861@N05/" style="color: #66cc66; text-decoration: none;">I'm on Flickr now</a>! And you can <a href="https://www.facebook.com/NorthsideFood" style="color: #66cc66; text-decoration: none;">like me on Facebook</a>!</i><br />
<br />Jennifer Lianghttp://www.blogger.com/profile/06982439402992774388noreply@blogger.com1