Embassy Suites in Memphis, TN

Sometimes you just need a change of scenery. Last Saturday afternoon, my husband and I decided that was what we needed and headed out of town for the night. We ended up in Memphis, Tennessee for dinner and checked in at the Embassy Suites just off Poplar on Shady Grove Road.

We did not have reservations, we just decided to surprise ourselves when we got there. After discussion over dinner at The American Cafe, we decided to check out a nearby Hilton. The Hilton was once the Adam's Mark, and before that the Omni Hotel. It's a round building, a unique architecture to the area. After staying there several years ago, at the time under the Adam's Mark name, I wasn't too impressed. It was in need of updating and just overall not that nice. I stepped into the lobby and my view was immediately changed. It clearly has been remodeled, at least in the front entrance areas. After searching for parking within a reasonable distance given the cold wind that night, we gave up and went just a short distance away to the Embassy Suites. The lobby is standard fare for the class of hotel, with an open atrium that all rooms overlook. In the atrium are walkways connecting various areas of the hotel, lined in plants. It's a nice touch compared to others of similar class, but I think the atrium aims to be in a Gaylord hotel when it grows up. I think I've come to the conclusion that all hotels with rooms that open to an atrium have both an upside and a definite drawback. On the upside is the wonderful view, especially in the layout such as found with the Gaylord properties. Their balcony rooms are well worth the extra few dollars to have a birds-eye view of the goregous gardens below. The downside? Noise. It seemed worse in the Embassy Suites, I presume due to a blend of architectural elements and their subsequent acoustical effects. Also I think being a more "family friendly" hotel, we saw several taking advantage of a trend: parents take the kids to a nice suite hotel and get a room for the kids to have their pajama party. Just make sure you request the room not next door to the 13 year old girl's birthday celebration. The design of the suites helps significantly, as the bedroom is at the back of the space and once you close the door, the sound all but disappears.

The included hot breakfast is better than the average hotel continental service. It's nice that it's not an additional cost. Admittedly, unless I'm staying someplace swanky, I look for the hotels that have a good breakfast included. I guess that makes me cheap, but when the basic Holiday Inn Express rates run in excess of $100 regularly, I like to know at least a glass of juice awaits my groggy head in the morning.

I'd rank this Embassy Suites as a reasonable value for the dollar. It includes a good hot breakfast with a larger than average selection of foods, a larger suite than in many hotels and with adequate parking. For families, it would be a suitable choice; for those seeking a quiet, relaxing space, I would look elsewhere.

I think my next trip I'll give the Hilton a try as the first impression did get my attention.

My Next Destination?

I've found my next trip, or at least how I want to get there. I just seem to be having trouble finding it on Google Maps...
Cartoon from Non Sequitur. Click the image to see a larger version.

Got Milk?

Every week I buy two half half-gallons of milk. I drink skim and my husband drinks whole. I say whole is like drinking a milkshake; he says skim is water with white and blue food coloring. I suppose we are both right in our own way. He finally has decided to make the jump to go to skim. To make it easier to change, I suggested that I buy 2% next time and just work his way down to skim.

Then at the encouragement of friends, I purchased a different brand of milk this week, Horizon. Their fat free milk is some of the best tasting milk I've ever found. It doesn't have the blue hue that most skim has and the consistency is more like that of 1% or 2%. Even the finicky husband likes it. It is definitely more expensive than the Kroger brand I've been buying, but there are several benefits that make it worth the purchase. Besides the great taste, the expiration date is much later thus the milk I've been pouring out after it expired isn't likely to happen. Since we both like it, I can now buy one carton instead of two. Being labeled "organic" isn't a sudden blessing turning a food or substance instantly healthy, but I'll go on the idea with milk that a cow fed better food and not pumped full of steroids probably produces a milk that's better for me to drink.

I think I'll go have a glass of milk...

Cheese Anyone?

I've been enjoying another of my culinary related Christmas gifts lately, a 3 month subscription to the Cheese of the Month club from Bedford Cheese Shop.

The first of the three months selection arrived recently. They sent three cheeses, selected according to Bedford's website "based on seasonality, quality, ripeness and for the manner in which they complement one another." All three were very good, one of which I will definitely add to my regular cheese purchases. Here's a little bit about each of the three:

Brescianella Stagionata - This one was described as "for those who love some stinky ooze." That description, combined with the definitely pungent aroma of the cheese left my husband a strong reason to not just avoid tasting it, but to leave the kitchen altogether. He and a friend claim their olfactory senses haven't lead them wrong thus far, and they'll keep trusting their evaluation of the situation at hand. In small portions the scent is less noticeable, and this is truly one of the creamiest cheeses I've ever eaten. Despite some who won't override their sense of smell, anyone I've shared this with liked it.

Colston Bassett Stilton - The prettiest cheese of the bunch, I've been wanting to try a good English Stilton to compare to the basic blue cheeses I can get at the local grocery store. The resemblance ends with appearance. Maybe that's too harsh... but this does have a far superior taste over any blue cheese I've had in the past. It's great with crackers.

Raschera - My favorite of the three, this semi-firm cheese has a good flavor that goes well with anything. It melts nicely, I topped a pita with turkey and the cheese one day for lunch. I've already found that I can get this one via Amazon if not locally. Yea!

In my travels, I'm finding that more and more of the tasty eats can come to you. The internet certainly makes it possible to expand your palate with a minimal effort. Not to worry though, I'll remain always ready for a trip to find good food straight from the source.

PS Thanks to my hubby for the great gift!

Sometimes enough is enough

Do you have any companies with whom you refuse to do business? It seems a lot of us do, for any number of reasons. How about restaurants where you do not dine? Until the new smoking ban took effect July 2006, there were a few of those in my area that I simply avoided. But what about other reasons, such as lousy service, bad food, or the worst of the crimes, poor cleanliness? Are they enough to make you stay away from a restaurant long-term, and if so, for how long?

Tonight I gave the one restaurant that has remained on my "avoid" list, Ruby Tuesday, another try. Without going into a long diatribe about the incident, let's sum up my last experience there as not at all good, leaving me feeling personally insulted. It was enough to make me walk away for at least a year. After that long, my frustration had softened and my memory had faded enough to let me give the restaurant another chance to win back my patrionage. After two visits, which I felt was more than generous, back to the avoidance list they returned. Fast forward to this evening, about another year later, and my next attempt to see if they'd improved. I vowed to be optimistic and not go into the meal with a grudge. To their advantage, I had good company to keep me distracted from what I would have otherwise deemed a lengthy wait for my meal. The food quality was as good, as expected. Their menu has changed, and while some of the new selections sound good, I do miss the bit of nutritional info they once provided. I suspect someone in Marketing tried that trick and when sales of the 1000 or more calorie higher priced dishes sharply declined, the menus were in for a rapid redesign. The service was the downfall; the waiter had about as much personality as a dull brown brick and had to be chased down for drink refills. If the restaurant had every table full I'd have probably been more forgiving, but with numerous empty tables, why the disappearing act?

Since the food was reasonably good, I'll probably not flat refuse to go the next time family or friends want to eat at Ruby Tuesday. They've got another chance to redeem themselves. If the service remains poor next time, I'll vote with my dining dollars and give them to a more appreciative business.

Hungry?

I came across a blog of interest and I thought I'd share. Evan, the site's owner, spend the entire month of November eating on $1 a day. What he learns along the way, detailed with his easy to read style, makes for a worthwhile read. You can visit his blog here.

Weather and Travel

I would love to go somewhere exciting this weekend, but with the weather forecast indicating enough rain to make me purchase ark-building materials, I think I'll stay home and see what experimental dishes arise from my kitchen.

Yesterday I stopped in at one of the best BBQ restaurants I've found anywhere, The Rib Crib. It's a smaller chain located in about eight states; the location I visited is in Searcy, Arkansas. What makes them unique to me is that they don't simply offer Pulled Pork and Beef Brisket, plated in 15 million different ways. Included on the menu besides the two classic standbys are two types of chicken, smoked turkey, smoked ham, ribs, polish sausage and even bologna. I haven't found anything bad on the menu, and after a few visits I can say the service is top-notch too.

(A "Create your own dinner" of brisket and pulled pork is what's shown here, not including the side items, from which there are plenty to choose. )

The Blender Tests

I couldn't wait long to try out the new blender (Blendtec, just got it in, see previous post for details if you missed it.) I picked two very different recipes from the included cookbook to test it's abilities. I would classify both as successful.

After a quick spin with 4 cups of ice just to see if it really did make snow and some thoughts of making snowcream, I dumped the ice and went forward with the experiments. Given the warmer winter we've had, I can't say snowcream is out of the running long-term. First I made Peanut Butter Ice Cream. The only advance preparation required is to make ice cubes out of non-dairy creamer. Toss those, peanut butter, a bit more creamer, vanilla and some sugar into the blender and press the "ice cream" button. A few seconds later you have Peanut Butter Ice Cream, but in more of a soft-serve texture. I put it in the freezer to firm up, which after about 3 hours made it very good. The only flaw in this experiment wasn't the blender or the recipe, but my idea to use natural peanut butter, which simply doesn't have the sweetness you need from the sugar in regular peanut butter to make an excellent ice cream.

My next choice was Taco Soup. The interesting ingredient was 3 tablespoons of unpopped popcorn kernels. Yes, unpopped, teeth chipping kernels. You'd never know they were there when the soup was complete, and it added a touch of a corn taste to the soup. I used hot water, where the instructions indicate from several of their soups you can use cold water; just press the Soups button two or three times. It comes out nice and hot. It makes a great base for soup, and to accomplish more complex or blended flavors, you could simmer the blended base for as long as you like. Just the idea that I could put together a fresh soup in a matter of minutes is great; it would be good for last minute or surprise guests or to make a quick batch for lunch.

The only complaint I can think of about the machine is that it is quite loud. You won't be chatting while making your soup or ice cream. Since it only takes about a minute and a half for most recipes, the break in conversation might be just what you needed.

Will it Blend?

If you have a Blendtec Blender, it most likely will. Mine arrived today. So far I'm very impressed. For those who haven't heard of this gadget, check out the Blendtec website. Once you see the Total Blender and you get past the sticker shock, check out their videos to see why they are appropriately proud of their product. Tom Dickson lets his personality add to the demonstrations, making them even more entertaining. As tempting as it is, I've avoided the Matchbox cars and Rake tests so far. (That's not to say something not intended to be blended will avoid all confrontations. If you know my husband, you know I will have to guard it closely.)

Shipped with the blender is an exceptionally good cookbook. Usually the cookbooks that arrive with any small kitchen appliance are a few pages that are a mere tiny step above some photocopied pages stapled together. The one included with the Kitchen Aid stand mixers is decent, but this is better than some cookbooks I've picked up at bookstores. Full color, almost 250 pages, all recipes that heavily rely on the blender. Perhaps the most impressive aspect of the book is that every recipe includes very thorough nutritional data. For example, their Carrot Cake recipe has 14.36 ug of Selenium per 1 slice serving. Yes, that over-the-top kind of complete data you can only get from a very unique company.

It has a one-line display on the front and a series of pre-programmed buttons designed for everything from smoothies to soups. It also has buttons to speed up, slow down and pulse.

And yes, four cups of ice will make snow in 30 seconds.

The Taste of 2007

Just when I get tired of eating the same old thing, over and over, I find an article talking about the McCormick(R) Flavor Forecast 2007. I know there's the weather forecast, which is only mostly reliable in the next hour, but a flavor forecast?

What is on this forecast? Will it be something I'd ever eat? I'll let you decide.
The top 10 flavor pairings of 2007 are:

• Clove and Green Apple
• Thyme and Tangerine
• Tellicherry Black Pepper and Berry
• Sea Salt and Smoked Tea
• Lavender and Honey
• Crystallized Ginger and Salted Pistachio
• Cumin and Apricot
• Toasted Mustard and Fennel Seeds
• Wasabi and Maple
• Caramelized Garlic and Riesling Vinegar

I could try some of the list, but there are a few that I think maybe not. I'm wonder how many restaurants use this to influence their menus as they develop new items for the coming year. Somehow I'm not visualizing the McDonald's test kitchens producing a new "Cumin and Apricot Big 'n Tasty." Picture the guys having lunch at Big Bubba's BBQ, "Hey Jimmy, pass me that new Lavender and Honey sauce, it adds just the right earthy sweetness to balance the smoky flavor of the meat."

I'm all in favor of creativity, but sometimes it takes a little faith and closing your eyes to try something new.

Happy New Year!

I'm not much of one for new year's resolutions, but this year I do intend to make better use of the stacks of cookbooks in my kitchen and try out some new recipes. Thanks to a generous family I have a wide range of books to choose from when I'm perusing for a new dish. I'm also lucky to have a very understanding husband, who will bravely sample whatever it is I may put on the plate and call "dinner." As he says, if it's not a real winner there's always pizza delivery. I owe him dearly for some of my experiments, although the time between disasters is steadily growing longer.

My newest additions to the resource stack include "I Like You" by Amy Sedaris and On Food and Cooking by Harold McGee.
The book by Amy Sedaris combines her quirky sense of humor with a variety of recipes and tips for entertaining. The second book, by Harold McGee is the ultimate reference tool for the hard-core kitchen junkie.

While cookbooks are a wonderful tool, I have to admit I do regularly rely on the convenience of the world of recipes at my fingertips. If I have a specific set of ingredients handy I can easily find something interesting to do with them or find a recipe that provides a starting point. There is something to be said for having a real book in your hands. I have the odd habit of reading cookbooks like they're novels. I'll read a good one cover to cover. Take for example virtually anything by Alton Brown. He adds enough personality and useful information into his books to make it worthwhile to read them cover to cover.

So pick up a cookbook and take to your kitchen for a new taste at dinner. Do what I did tonight, starting with plans to get myself back into the kitchen tomorrow night for a new, exciting and healthier meal rather than just heating up the leftovers from tonight's pizza.

It's easy to talk big... it's easier to order pizza.
But it's more fun to make the pizza from scratch.

Triangle Cafe

Finally! I've been off traveling again. This time it was to Batesville, Arkansas for lunch. As usual, there wasn't a planned exact location other than "something local" to eat. After driving around for a few minutes, I stepped into a local bank branch office to ask what was good nearby. Aha! That is a technique that works! Local banks have plenty of generally friendly people who often eat out for lunch on a regular basis, and they've tried just about everything local available. A helpful lady there suggested Triangle Cafe, it was "just up at the top of the hill."

As soon as I saw the place, I remembered seeing it the last time I was in Batesville and thinking it looked interesting. With the new smoking ban in place, I'm a lot less hesitant to enter a small local cafe than I have been in the past, so in we went. The wonderful aroma from the instant I walked in the door let me know I hadn't made a mistake.

Since it was the two of us, we decided to get one of their lunch plate specials, plus a bacon cheeseburger and tater tots, then share the whole lot. The plate special included a salad bar and desert, which were the only two dull spots in an otherwise excellent meal. The plate lunch included a hearty bowl of vegetable beef soup, green beans and fried potatoes. There was actual beef in the soup, plus a range of vegetables that would take a while to list. The cheeseburger... it was one of the best I think I've had anywhere. Forget the $8 and $10 burger at the gourmet restaurant or even casual dining restaurant. This $5 burger, in all it's half-pound, bacon and cheese topped glory, puts others to shame. It really was just that good. Astoundingly enough, someone while we were there ordered a double burger. Where did they put a pound of hamburger?! It took two of us to eat the single patty burger. The atmosphere was worth noting too; the menus were printed on a laminated triangle, and the ceiling was covered with a somewhat rusty corrugated tin roof. The staff was friendly, and the patrons seemed to be locals, some who clearly frequent the cafe were happily chatting with the wait staff.

Next time you're in Batesville, Arkansas for breakfast or lunch, Triangle Cafe will fill your belly and not pillage your wallet. It's one of those places that if you leave hungry, it's your own fault.

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Other restaurants I've visited in the Batesville area that are worth noting are Josie's at the Lockhouse and Elizabeth's, both of which were recommended by the same friendly bank folks that suggested Triangle Cafe.

I hope to be adding more restaurants soon. At dinner tonight, I found out that a couple, friends of mine, will be doing lots of traveling for business throughout Arkansas and Missouri in the coming months. They like to dine at interesting, off the beaten path places so I hope to get some tips back from them soon.
(Hint, hint... you know who you are!) Any suggestions from anyone are of course welcome. If I go there, I'll post about my experience, as good, bad or ugly as it may be.

The Guniea Pigs Have Spoken!

I've delivered all but one of the goody bags of treats I baked and thus the results are in. Recipes! I've have a few requests for recipes from some of the items I've baked so I'm including them below.

Here's the recipes:

Will's Crockpot Sugared Pecans or Walnuts

Spiced pecans or walnuts, from the slow cooker. Sugared pecan recipe with cinnamon and spices, or use walnuts.

16 ounces pecans or walnut halves
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger

Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes.
Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
Let cool before serving.


Caramel Covered pretzels

1 bag of pretzel wands
50 caramels
2 Tablespoons whipping cream
any type of nuts, chopped finely
Approx 1 cup chocolate chips, any flavor
shortening

Melt caramels and whipping cream over low heat. Dip and completely cover each pretzel with caramel...then place in chopped, using hands to kind of press and cover wands with nuts. Transfer to foil lined pan (can be sprayed lightly with nonstick spray). Put chocolate (about 1 cup) and a dollop of shortening (2 teaspoons or so), in a ziplock bag. Microwave on low heat till melted. Squish chocolate and shortening together until mixed well. Snip a tiny end off one corner of the bag, and drizzle the chocolate over the pretzels. Allow to set and store in an airtight container.
(I did not have any whipping cream and rather than buy some for 2 tablespoons, I cheated and used water. It had the same desired effect as the cream.)


Cranberry, Orange & Dark Chocolate Chip Cookies

2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup white sugar
1 large egg
zest of one orange (about 2-3 tsp)
1/2 cup dried cranberries
1/2 cup dark chocolate chips

Preheat oven to 350F and line a couple of baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light. Beat in egg and orange zest. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined. Stir in the cranberries and chocolate chips.
Drop dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto prepared cookie sheets and bake for 9-12 minutes, until edges are very lightly browned. Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.
Makes about 4 dozen.


Toasted Mixed Nuts

2 cups skinned hazelnuts or cashews
2 cups unskinned whole almonds
2 cups walnut halves
2 cups pecan halves
4 tablespoons butter, melted
2 tablespoons canola oil
1/8 teaspoon sugar
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground cumin, or to taste
1/2 teaspoon salt, or to taste

Set the oven at 350 degrees. Have on hand a rimmed baking sheet.

In a large bowl, combine the hazelnuts or cashews, almonds, walnuts, and pecans. Add the butter a little at a time, tossing well. Stir in the oil.

Lay the nuts on the baking sheet in one layer and roast them for 10 minutes, turning often, until they begin to toast.

Combine the sugar, cayenne, cumin, and salt and sprinkle over the nuts. Toss and return to the oven. Roast for 10 minutes more or until the nuts are pale golden. Let cool completely. Store in an airtight container for up to 1 week.
Makes about 8 cups.

Hot & Spicy Chex mix

4 cups Corn Chex cereal
4 cups Rice Chex cereal
1 cup pretzels
1 tablespoon Worcestershire sauce
2 to 3 teaspoons red pepper sauce
1 cup mixed nuts
1 cup bite-size cheese crackers
1/4 cup margarine or butter - Do not use spread or tub products
1 1/4 teaspoons seasoned salt
1 cup seasoned snack sticks (optional)
1 cup plain or garlic bagel chips (optional)

Melt margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 1 1/2 minutes, stir. Heat another 1 minute, stir; heat again for 45 seconds, stir. Heat once more for 30 seconds. Spread on paper towels to cool. Store in airtight container when cool.


The toasted mixed nuts are cooling in the kitchen right now, so if you're wondering why you didn't get some, they were delayed until tonight! Also I made a very good yet ridiculously easy Peanut Butter Fudge, recipe complements of Cooks Illustrated. I'll save the typing of that recipe for another time.

The big hit this year was the Caramel Pretzels. Those were a snap to make, actually they were fun. I took a little liberties with the decorating and just topped them with anything I had that sounded good; finely chopped raw nuts, cinnamon chips, snowflake sprinkles and of course, chocolate. You can't go wrong with chocolate!

I do think I'd recommend any of the above recipes. My source for two of the recipes (the cookies and the toasted mixed nuts) is Slashfood, which is an excellent site for foodies, with daily updates.

Merry Christmas to all, and to all a good night!

Holiday Baking

It's that time of year where either you're the one in the kitchen whipping up batches upon batches of goodies, or you're busy consuming all the treats as they pass by your nose. I love how this time of year I can try oodles of good new recipes that I've been itching to try and can give away at least 90 percent of it. So yes, my family and friends are my best guinea pigs but they seem to do the job willingly. For the most part it's safe, no one has died from my cooking yet.

As much as I advocate cooking for yourself because you have control over what ingredients go into the dish, I cringe at the idea of food gifts sometimes. If I don't personally know pretty well the person who baked it, I'll probably politely decline. It's a cleanliness issue; does the cook know about proper food storage and handling? Do they keep their kitchen clean? (Define clean.) Do they just wash their hands before they begin or is it someone with 18 cats that all climb all over every inch of the counter tops? (Icky!) This paranoia I have stemmed from the panic that suddenly hit me on a random Tuesday afternoon when I was due to meet someone for dinner at a local buffet. Ah, the buffet... a veritable germ infested disaster waiting to happen. The sneeze guards just can't quite defend the mac & cheese from the 8 year old with the remnants of a cold. I justify my buffet avoidance now to those who aren't germ-o-phobes by the lack of value for me, I can't begin to eat the amount of mostly mediocre food necessary to make it worth the $15 price tag. From that fear, my concerns about others cooking has expanded to encompass pot-luck meals. Those are even more of a disaster in the makings, as you've got lots of food coming from a wide range of homes, with equal variances in cleanliness and proper food preparation knowledge. Throw in the challenge of getting food at the right and safe temperatures for extended periods of time, plus there's the travel time just to get there. Unfortunately at most pot-luck events, you're expected to eat plenty and are surrounded by family or friends who may be offended if you don't. What's a germ fearing nut to do? Smile, eat some chips, drink a bottle of water, and casually mention how you're working to keep your girlish figure.

Now that I've successfully left you paranoid about eating anything you didn't make yourself over the holidays, remember the conclusion I've come to for such occasions; a few germs won't kill you. But knowing they are there will probably help you to keep your appetite in check. Here's a new little modern day motto for the germ-o-phobe lurking inside you: "Walk softly and carry a bottle of antibacterial hand gel."

Merry Christmas!

Top 40

Today I was reading an article about the Top 40 Restaurants in the US. Most were in or near major cities and were places I'd either heard about only in passing or not at all. While I'm not extremely well traveled, I do like to think I've not been limited only to a tiny speck of this planet and have been beyond the borders of my home state. Given that I also enjoy a very good meal as much as the next self-proclaimed "foodie," it seems that limiting to just 40 great restaurants out of the entire US is a tough feat. On top of that, what makes a restaurant "Top 40" material? Must it be swanky, oozing with the trendiest looks or have an extraordinarily elegant ambiance? Is is the quality of the food only? Are we limited only to restaurants that are stand-alone, no chains or franchises? Could it even be... fast food?

Here's some of my picks for Top restaurants in the US. I won't commit to 40 as I know there are too many good ones out there to stop there; at the same time I'll get tired of writing and you'll be sick of reading my opinions before I can ever make it to 40. That said, let's get on with the list.

In no particular order...

Ruth's Chris Steak House - One of my all-time favorites. I avoid going on the weekends as it's busier then and service has on occasion suffered because of it. Usually it doesn't, but it has happened. Then again, "bad" service at Ruth's Chris is better than fabulous service at many other restaurants. Locations worldwide.
Asheville Pizza & Brewing Company - The food is excellent, the menu diverse and presented with a touch of humor and the atmosphere is the most fun I've seen anywhere. Asheville, NC
The Melting Pot - I know it's so cliche because of the fondue theme but for something different, or maybe a girls night out it's just what you need. The intimate environment gives you privacy that I've not found in any other restaurant. Locations nationwide.
Jameson's By the Sea - Some of the best fresh seafood I've had anywhere, period. Very casual setting, choose a table outside for the view. Located in Haleiwa, Oahu, Hawaii.
Mama's Fish House - Again some of the best fresh seafood ever. With the name you'd expect a laid back affair, but this is far from it. It's a much more gourmet presentation of seafood. The menus are printed fresh daily to incorporate which fisherman caught what items, even going so far as to tell you the name of the boat. Yes, that ahi tuna was caught by John Smith on his boat The Fair Lady. Located just outside of Paia on the Hana Highway in Maui, Hawaii.
BJ's Pizza - This was some of the best pizza I've ever tasted. The Blue Hawaii wasn't bad either. I blame this place for introducing me to POG and thus leaving me permanently in search of an equally good fresh fruit juice combination to rival this one. Locations throughout the US.

I'll end my list here for now, but those are just a few of my clearly biased favorites. What's on your list of best dining? Are they ones you reserve for special occasions or is it the place you go every Friday for lunch? Is it the food, the atmosphere or everything all in one?

The New Hot Restaurant

The new hot restaurant is not far from you at all, it starts with your own kitchen. I recently was reading an article that noted how the new hot trend in dining out is dining in. Of course for the culinary challenged or time overburdened it's more likely to be take-out brought to you or picked up on the way home.
Fifty years ago eating out was not the everyday occurrence it is now, it was viewed more as something special. Now we've become so accustomed to our $1 burgers that it's actually more exceptional to have a full home-cooked meal.

How do you make your new hottest restaurant exciting, yet not have to spend your entire day like June Cleaver, cleaning and cooking in high heels with flawless makeup? One quick pass through food network and with the number of shows whose emphasis is speedy cooking and you can see there's plenty of people asking that same question. Answers are out there, it's a matter of what works well with your schedule and your level of cooking skill / experience. Here's a few ideas to give you a jump start:

1. Remember your old friend, the crock pot? It's time to dust it off and use it again. Beef or pork roasts can cook all day while you work, as well as all the veggies you need to make a full meal. Bone-in chicken can be slow-cooked, as well as uncooked whole or half hams.
2. Cook a little extra. Cooking that extra piece of chicken will only add a minute or two to your cooking time but can save you time later when a recipe calls for "one cup of cooked, shredded chicken."
3. Re-invent a dish. Last night you cooked chicken and have leftovers. Chop it up and toss it on top of a salad, mix it into a Mexican chicken casserole or season it appropriately and mix with the leftover rice from two nights ago.
4. Make menus. It sounds like a tedious task. If you jot down a few meals that sound good and check to make sure you have all the ingredients you need on hand, that week all you have to do is glance at your menu to see what you'd like for dinner. It also can streamline your grocery shopping.
5. Use your freezer. It's not there just to hold ice and frozen pizza. If you put in the extra time to make that giant pan of lasagna, why not slice up the leftovers into portion-sized pieces and freeze them? Here's a website with tips on what items freeze well and can save you from an unpleasant discovery later.

It's all about making the best use of the time you have. Doing a little prep work in advance can make having friends over for a meal a simple and fun evening. It doesn't have to be a fancy gourmet dinner. Try a taco buffet. Build a beastly hoagie. Finger foods can be nibbled on all evening while you chat. Just step into your kitchen and give it a try.

Remember, if all else fails, you can always order pizza.

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A few more recipe sources worth checking out:
All Recipes - The name says it all.
Cooks.com - An insane amount of recipes.
Copykat Recipes - Replicate at home your favorite restaurant meals.
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The Movie-Going Experience

Today was the first time I've been to a movie theater in about a year. I was reminded today several of the reason why I haven't been in so long. When did a portion of the general public become so rude and inconsiderate? Was there a declaration made that I missed?

I went to watch two movies today, the new James Bond flick "Casino Royale" and if you've read my posts before you can guess the other film, "Happy Feet." Both were entertaining and worth watching. While the movie isn't where most of my grievances lie, I will say I do not like being highly mislead by a trailer, and I think Happy Feet does that to a certain degree. The storyline isn't just about a penguin chick's plight but pulls in a much larger environmental message. Regardless of whether I agree with the message, it's not even hinted at in the trailers. There are movies that have missed an audience simply by being mis-billed. One great example of that is "The Girl Next Door." It's nothing remotely like the American Pie series, but more a coming-of-age story. I don't believe it did very well at the box office, and I certainly wouldn't have even watched it if I had not just happened onto a few minutes of it while flipping through the channels one evening.

Anyway, my issues with going to the theater... In short, if you're going to take your cell phone in with you, at least have the common sense to set it to silent/vibrate or turn it off. Having a lengthy conversation after announcing to your caller "Oh I'm just at the movies, there's no one around me..." while those of us non-existent people around you listen to you blather on about nothing of consequence is simply put, rude. What do you say to a person this inconsiderate? A man marched down to the guy two rows in front of him today and announced loudly, "How can you be so rude?" The talker completely ignored him, but expecting a response was probably too much.

I think theaters also have given up the fight to clean the seating areas between screenings. After walking through a sludge of sodas and candy left behind from two previous groups, I ended up leaving my shoes by the door to clean them before wearing again. Call me a germ freak, but I can't begin to imagine what I would be dragging through my house on the bottom of those. They may toss the cups from cup holders around the seats, but the floors go untouched. I feel for the crews cleaning those up at night; that can't be an enjoyable or quick task.

But there is something about sitting there with that huge screen and the digital surround sound that does add to the experience. You just can't get that at home unless you have a theater room, which is beyond the reach of many consumers. Theater owners and the Movie industry wonders why sales are down. Ask the customer. They'll tell you how theaters are dirty, other viewers are rude, and we won't even elaborate on how popcorn has deteriorated into some popped-three-days-ago Styrofoam peanut substance.

Oh, Daniel Craig does give a very good performance as the new Bond. The film takes a step back to the character's earlier days, when he's more rough around the edges and doesn't quite have that suave persona as developed. Bond fans will enjoy the references to things you see appear in later films. Missing are both Moneypenny and "R." It's definitely worth watching.

Presentation is Everything?

Well, not really, but it does help. Comfortable surroundings add to the appeal of a good meal. I had the recent pleasure of going to Firebird's Rocky Mountain Grill. It actually is the second time I've been and both were quite exceptional. It's a small chain, there's only 12 locations nationwide so far. The menu is comfort food with a sense of flair, so while chicken may be on the menu it's not likely to be served with dumplings. The atmosphere of the restaurant is such that it feels cozy yet you aren't sharing in the conversation of those at the next table.

If you do find this restaurant along your travels, I highly recommend stopping for lunch or dinner. If you leave hungry, it won't be due to a lack of good food.

New Shoes

Elvis needed a new pair of shoes.

This was just too cute of a story to pass up. Elvis, the penguin shown here, got a new pair of blue socks to help protect his sore feet. His friends were all fitted with socks too. The whole story is here.

I've also discovered we have a few new restaurants in town, I'll be trying those soon and reporting about my tasty experiments.

"Smoking or Non?"

This summer a big change occurred in Arkansas. A new law was passed to restrict public smoking, which incorporated restrictions on all restaurants. The first time I experienced this was in Los Angeles a few years ago while visiting a friend. She & I went into a restaurant and the hostess simply asked "table for two?" I definitely noted the missing second part, "Smoking or non?"

Now in Arkansas a number of years later, the restaurant standard greeting has been shortened to only the number in the party. On a busy Friday night, there's a whole new section of tables that can be incorporated into the evening's rotation. Waiters and waitresses no longer have to wade through a cloud to deliver a meal. (Can you tell I'm not a smoker?) Restaurant owners at first balked at the new rules; some claimed they would lose business. Yet this week I visited one of our frequent lunch haunts and the crowds are not diminished in the least. I'm a small business owner and can appreciate those not wanting the government determining how to run their business, but I can also agree that this is a case of public health being of foremost concern. I can also see how they may very well be heading off lawsuits, such as happened with flight attendants several years back.

The new laws only just went into effect this July, yet talking with my dad recently he commented how on a trip to St. Louis it seemed a bit out of place to see people smoking in restaurants. That old "smoking or non?" question came back from the dead and was a not-so-subtle reminder that he wasn't in Arkansas anymore.

It's amazing how quick the change has effected my view of restaurants. There are places I will patronize now that I wouldn't before just because I can now enjoy the smell of my food where all I smelled before was the odor of cigarette smoke.