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For many years I would make sure to take at least a full week vacation every six months and if I could manage it, every 4 months. This was more manageble during the years that I have worked for myself. Since one week every year was usually dedicated to a volunteer project, and I have always worked my azz off doing what I do, this was my burnout control system. Not foolproof by any means. Trust me. I can still fry. Fast, especially if I am pulling insane hours at holiday season. But in any case, I learned to plan vacations in a different way for me. Sightseeing and such always wound up being about the food anyway, so I just got more intentional about it. For anyone who has not been to Napa and Sonoma wine country, please put it on your list for the future. This is one of the best regions for foodies in America. Not to be missed. |
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I backpacked for years all over Canada. Weeks, months, years at a time even. My biggest thing right now is to have a place to come back to. There are lots of ideas how I can manage to make it all work, thanks to a special friend or two. |
Ursy, I honestly don't know what brand the mandoline is???
Corkey, thanks for the info. My Uncle is 98 and 1/2 years old! Does this mean that it is vintage? and well seasoned? Also he is leaving me one of those old metal potato mashers that belonged to his mother. I love stuff like that. |
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I guess there is a good chance that you will have a vintage piece, and yes, it should be well seasoned too, assuming it has been used regularly. If you look at the bottom of the skillet, the brand name and markings will often give you good clues as to its origin and age. There are a number of good brands out there, besides Griswold and Wagner. I love stuff like that too. Good for you Dante, you're so lucky :) |
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So, a month or so ago, I went to this amazing little local restaurant called Feast here and had:
French fries with caramelized milk powder dipped in a melted nutella red onion dip Ummmmm....I crave this all the time!!!! I need to learn how to make this sauce! It is ridiculous! That is all I wanted to share! |
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I need to go to this restaurant. Brilliant! I thought dessert poutine was crazy :P |
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Wow that is a totally crazy dip. Let me do a little digging and see what I can find. Where the red onions detectable in the dip? In terms of texture. I have never heard of anything like that. Wild. |
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Their menu is amazing! The idea is you order several dishes and share. That night we had the Grilled Pear Salad, Sweet Corn Fritters (on jalapeno cream cheese), Mac n Cheese that had some kind of chorizo in it, the fries and nutella, and Chermoula Marinated Chicken. It was fantastic!
http://www.feastsa.com/menus/ |
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I had such a foodie weekend and the site was offline and I have no idea how long it would take to recount the weekend food adventures. It is exhausting just thinking about it. Oh..and I have friends that are travelling and call me from NY, Japan..wherever to tell me what they are eating. Foodie central here. Bring it. |
Are you all on Yelp? I find Yelp to be very cool and helpful when travelling.
Here is the listing for Feast, San Antonio. Another link for one of my favorite sushi bars, RA Sushi in Scottsdale, AZ. amazing food, sexy lighting and interior, plus they play R&B music. Score. This is my fav place for excellent Mexican food, Barrio Cafe Check out the reviews of your favorite places. |
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