Pizza on my mind after our first highly successful venture into grilling it outside on our gas grill. In my last blog I mentioned a couple of less than stellar choices in retail pizza. Here in the 20141 we have to go into Leesburg, VA or further to get anything close to resembling edible pizza – unless of course we make it at home.
I thought I'd share one of our favorite local haunts. Fireworks pizza is located in the historic district in the building that used to be a freight depot. Snuggled up against what used to be an old mill which houses another iconic Leesburg eatery, Tuscarora Mill. I have to admit when this restaurant first opened – well rather than put into words how much we disliked the place let me just say it was over a year before we went back! That being said, we gave it a second try and were hooked on their creative toppings and that all too delicious wood fired aroma and taste!
Let's start with the bar – they have one of the most fun beer selections in our area – if you are the type of person who can let go of their PBR, RR, Bud! The bartender is a hoot, he sizes up your beer likes/dislikes and then makes suggestions – and I've not been disappointed yet! Usually 8 taps with something new all the time and much of it maps to the change in seasons. There are bottles galore ranging from American craft beer to a fun selection from Europe and around the Globe. Fireworks also has wine, but no spirits – but with the beer selection, who needs 'em??!!
On to the food....the menu is really well rounded from lite bites, salads, and antipasto to sandwiches, pasta, calzones and polenta dishes. Of course the superstar of this place is the wood-fired pizza. As a baker in my past life I savor good dough – and Fireworks uses some really key ingredients to make theirs so special – Italian “Caputo” flour which is fine milled, sea salt, filtered water and of course yeast. The great part of the crust isn't just the texture, flavor and aroma its that they do these free-form, no generic cookie cutter pizzas come outta these ovens!
Here are two of our menu favorites:
Bruschetta Trio using Ciabatta:
Topping 1 – Brie with Honey and Almonds
Topping 2 – Cherry Glen Farms Chipotle Goat Cheese and Roasted Red Pepper
Topping 3 – Organic Tomato Jam with Fresh Mozzarella
The Barcelona Pizza ... yes I did a version of this one at home, and it was still yummy :-)
mahon Cheese, Spanish Chorizo, Olive Spread, Marinated Tomatoes and Roasted Red Peppers
Pair either or both with one of their fresh salad offerings and a cold craft beer and I guarantee you will be back again, and again, and again....
Cheers!
Stoneybrook Farm - 2011
Stoneybrook Farm
Wednesday, June 30, 2010
Monday, June 28, 2010
Pizza on the Grill
There aren't too many people I've met in my lifetime that have not loved pizza. Answers.com states that on average Americans eat 750 slices of pizza a year...that's 125 6-slice pizzas per person! My assumption is the majority of them are purchased, not homemade, and probably not all that great. I know I have had my share of Chuckie Cheese (bleh), Domino's, and the like - but there are some great places serving excellent pizza. Making it at home is not all that difficult, and the recipes are pretty foolproof. That being said, never fear to go to your local pizza parlor and ask to purchase raw dough. If you are fearful of dough prep that option is great and you can keep it in the fridge for several days!
Simple Pizza Dough Recipe:
1 pkg active dry yeast
¼ teaspoon sugar
1 ¼ cup warm water
3 to 3/12 cups all purpose flour (or mix ½ all purpose and ½ whole wheat)
1 Tablespoon olive oil
¼ teaspoon kosher salt
How to:
run your faucet to warm, so the temp is comfortable to your wrist – not scalding!
Add sugar to your measuring cup then add water
Add packet of yeast and give a quick stir, set aside
You will want a bubbly type foam to begin forming on top of the water before adding to dry ingredients
In mixing bowl wisk together your flour and salt
Add liquids (water/yeast and olive oil) and gently mix together, dough may be a little sticky.
Toss out of bowl onto your counter that has been dusted with flour.
Knead dough, adding a little flour at a time, only till dough does not stick to your hands and becomes smooth.
Splash a little olive oil in a clean mixing bowl and add your kneaded dough ball. Cover with a kitchen towel or plastic wrap and set someplace warm with no drafts. Allow dough to rise double in size, typically I let it go 1 ½ hrs.
Punch down and knead slightly on a floured surface, cut into 3 equal pieces.
Use a rolling pin to create a round, somewhat thin, layer. Move to a floured surface (cutting board, back of a cookie sheet or a pizza peel if you have one).
Cooking on a gas grill:
Heat all burners on high for 15 min, clean your grilling surface.
Slighly oil a washcloth then using a pair of tongs oil the surface grid of the grill.
Brush the pizza dough with olive oil somewhat liberally and slide off onto the grill surface. Rearrange if needed.
Put dough oil side down on grill, close cover and check in 3-4 min. Bottom should be brown and crusty, if not go another minute or so. The top will be puffy or bubbly, don't worry that is the way it should be.
Brush the exposed dough with oil and using a large spatula flip it over.
Cook another 3-4 minutes.
When happy with crust, pull off heat add toppings and put back on grill just till cheese is gooey!
Allow to cool a couple minutes and then slice and eat.
Topping suggestions – get inventive with your combinations:
Red sauce, no sauce, even a Tapenade!
Pepperoni
Banana peppers
Roasted tomatoes
Roasted peppers
Grilled chicken
Grapes and honey
Chorizo
Prociutto
Grilled Pineapple
Chorizo
Arugula
Goat Cheese
Pecorino
Parmesean
Brie
Blue Cheese
Cheddar
Mozzarella
Simple Pizza Dough Recipe:
1 pkg active dry yeast
¼ teaspoon sugar
1 ¼ cup warm water
3 to 3/12 cups all purpose flour (or mix ½ all purpose and ½ whole wheat)
1 Tablespoon olive oil
¼ teaspoon kosher salt
How to:
run your faucet to warm, so the temp is comfortable to your wrist – not scalding!
Add sugar to your measuring cup then add water
Add packet of yeast and give a quick stir, set aside
You will want a bubbly type foam to begin forming on top of the water before adding to dry ingredients
In mixing bowl wisk together your flour and salt
Add liquids (water/yeast and olive oil) and gently mix together, dough may be a little sticky.
Toss out of bowl onto your counter that has been dusted with flour.
Knead dough, adding a little flour at a time, only till dough does not stick to your hands and becomes smooth.
Splash a little olive oil in a clean mixing bowl and add your kneaded dough ball. Cover with a kitchen towel or plastic wrap and set someplace warm with no drafts. Allow dough to rise double in size, typically I let it go 1 ½ hrs.
Punch down and knead slightly on a floured surface, cut into 3 equal pieces.
Use a rolling pin to create a round, somewhat thin, layer. Move to a floured surface (cutting board, back of a cookie sheet or a pizza peel if you have one).
Cooking on a gas grill:
Heat all burners on high for 15 min, clean your grilling surface.
Slighly oil a washcloth then using a pair of tongs oil the surface grid of the grill.
Brush the pizza dough with olive oil somewhat liberally and slide off onto the grill surface. Rearrange if needed.
Put dough oil side down on grill, close cover and check in 3-4 min. Bottom should be brown and crusty, if not go another minute or so. The top will be puffy or bubbly, don't worry that is the way it should be.
Brush the exposed dough with oil and using a large spatula flip it over.
Cook another 3-4 minutes.
When happy with crust, pull off heat add toppings and put back on grill just till cheese is gooey!
Allow to cool a couple minutes and then slice and eat.
Topping suggestions – get inventive with your combinations:
Red sauce, no sauce, even a Tapenade!
Pepperoni
Banana peppers
Roasted tomatoes
Roasted peppers
Grilled chicken
Grapes and honey
Chorizo
Prociutto
Grilled Pineapple
Chorizo
Arugula
Goat Cheese
Pecorino
Parmesean
Brie
Blue Cheese
Cheddar
Mozzarella
Thursday, June 24, 2010
CSA - Week 2 - Grits ARE good
Welcome to week two's market basket from Stoneybrook Farm's CSA bounty. I've uploaded a new picture and you can see the shining star, in my humble opinion, is the bunch of baby carrots. Other items included: cucumbers, summer squash, zuchini, a bunch of basil, swiss chard, a head of purple cabbage, beets, and red lettuce.
The dog days have hit a bit early this summer season so even grilling is a sweaty chore. Tonight we decided to stay in the cool air conditioning and focus on these fresh vegetables for our dinner. For us a meal of roasted mixed vegetables, simply seasoned, dressed with a bit of olive oil and kosher salt - is a treat. Instead of meat as a main part of the plate the vegetables took over that star role quite well. We did make a side of spicy grits with a little cheddar cheese and sour cream.
If you think you have to use heavy cream and a ton of cheese to make grits palatable...think again!
2-4 servings
Ingredients:
1/2 cup Quaker quick grits
2 cups Chicken Stock (canned broth that is low sodium/low fat is fine)
1/4 cup sour cream (low/no fat or regular - your choice)
1/4 cup shredded cheddar cheese
a pinch of cayenne
a pinch of nutmeg
Kosher salt to taste
How to:
Bring broth to boil on med-high heat
slowly add grits while stirring constantly
lower heat to med to med-low and cover
cook for 5 minutes - stirring occasionally
When done stir in spices, cheese, sour cream till smooth (or make adjustments to suit your mood) and enjoy the creamy Grits goodness.
(thinner grits, add a little extra broth - thicker grits, add a little less broth)
Options:
depending on dietary needs you can always substitute yogurt or pureed cottage cheese for the sour cream.
Add seeded chopped tomatoes and a jalapeno with some cilantro to spice it up
Switch up to use your favorite cheese
The dog days have hit a bit early this summer season so even grilling is a sweaty chore. Tonight we decided to stay in the cool air conditioning and focus on these fresh vegetables for our dinner. For us a meal of roasted mixed vegetables, simply seasoned, dressed with a bit of olive oil and kosher salt - is a treat. Instead of meat as a main part of the plate the vegetables took over that star role quite well. We did make a side of spicy grits with a little cheddar cheese and sour cream.
If you think you have to use heavy cream and a ton of cheese to make grits palatable...think again!
2-4 servings
Ingredients:
1/2 cup Quaker quick grits
2 cups Chicken Stock (canned broth that is low sodium/low fat is fine)
1/4 cup sour cream (low/no fat or regular - your choice)
1/4 cup shredded cheddar cheese
a pinch of cayenne
a pinch of nutmeg
Kosher salt to taste
How to:
Bring broth to boil on med-high heat
slowly add grits while stirring constantly
lower heat to med to med-low and cover
cook for 5 minutes - stirring occasionally
When done stir in spices, cheese, sour cream till smooth (or make adjustments to suit your mood) and enjoy the creamy Grits goodness.
(thinner grits, add a little extra broth - thicker grits, add a little less broth)
Options:
depending on dietary needs you can always substitute yogurt or pureed cottage cheese for the sour cream.
Add seeded chopped tomatoes and a jalapeno with some cilantro to spice it up
Switch up to use your favorite cheese
Tuesday, June 22, 2010
Popcorn...then and now
Saturday night we ended up having movie night under the stars in our backyard. You see we have this new toy, a blow up movie screen, that needed breaking in...so we did. With plans to see Toy Story 3 on Sunday what more fitting movie selection than Toy Story AND Toy Story 2??
Of course you have to have your standard theater snacks: M&M's, Mike & Ikes, Hot Tamales, Sour Patch Kids and oh yes, pop corn. In our household we succumbed to the inevitable years ago of using Microwave popcorn but here lately we've rediscovered how yummy it is to pop your own. There really is nothing like fresh, hot popcorn. It is more healthy because its not pre-slathered in artificially flavored ingredients sitting in a packaged box for who knows how long. I like being able to control the amount of oil used in the popping process as well as being able to add real butter in quantities I'm comfortable serving my family. Popping your own also allows each person create their own signature - some add an Italian flare with parmesan and herbs, others add Hot Salt (has a bit of cayenne in it) and at least one of our family members puts a small amount of M&M's in theirs for that sweet/salty/chocolate type of treat! You can't get this type of movie snack ready made from the store, and it takes away from the fun of everyone having a hand in either making the popcorn or just dressing it up to suit their own tastes.
We had invested some time ago, while shopping at Target, in the plastic red and white re-usable individual pop corn containers...oh so nostalgic. They came really handy this weekend and we all got a kick out of the whole experience. Family time slips away so quickly and anytime you can get most or all of the group together to do something in one spot is real treat!
If you haven't made your own popcorn it is quite simple:
What you need:
4 Quart pot with lid
2 Tablespoons of vegetable oil
1/2 Cup popcorn kernels
Butter
Salt
How to:
oil and popcorn kernels in pan
cover and put on medium to medium-high heat
shake pan a couple times
when you hear the kernels popping, shake pan regularly
when the popping slows to about 3-5 seconds between pops - remove from heat
pour into a large bowl
Add melted butter and salt to taste...get inventive with your toppings as you can go savory to sweet in a variety of ways!
Suggested Favorites:
A handful of M&M's while the popcorn is still warm
A handful of Hot Tamales candy
Parmesean with Italian Seasoning
A little fine ground sugar and salt for that kettle corn taste
ENJOY!!!
Of course you have to have your standard theater snacks: M&M's, Mike & Ikes, Hot Tamales, Sour Patch Kids and oh yes, pop corn. In our household we succumbed to the inevitable years ago of using Microwave popcorn but here lately we've rediscovered how yummy it is to pop your own. There really is nothing like fresh, hot popcorn. It is more healthy because its not pre-slathered in artificially flavored ingredients sitting in a packaged box for who knows how long. I like being able to control the amount of oil used in the popping process as well as being able to add real butter in quantities I'm comfortable serving my family. Popping your own also allows each person create their own signature - some add an Italian flare with parmesan and herbs, others add Hot Salt (has a bit of cayenne in it) and at least one of our family members puts a small amount of M&M's in theirs for that sweet/salty/chocolate type of treat! You can't get this type of movie snack ready made from the store, and it takes away from the fun of everyone having a hand in either making the popcorn or just dressing it up to suit their own tastes.
We had invested some time ago, while shopping at Target, in the plastic red and white re-usable individual pop corn containers...oh so nostalgic. They came really handy this weekend and we all got a kick out of the whole experience. Family time slips away so quickly and anytime you can get most or all of the group together to do something in one spot is real treat!
If you haven't made your own popcorn it is quite simple:
What you need:
4 Quart pot with lid
2 Tablespoons of vegetable oil
1/2 Cup popcorn kernels
Butter
Salt
How to:
oil and popcorn kernels in pan
cover and put on medium to medium-high heat
shake pan a couple times
when you hear the kernels popping, shake pan regularly
when the popping slows to about 3-5 seconds between pops - remove from heat
pour into a large bowl
Add melted butter and salt to taste...get inventive with your toppings as you can go savory to sweet in a variety of ways!
Suggested Favorites:
A handful of M&M's while the popcorn is still warm
A handful of Hot Tamales candy
Parmesean with Italian Seasoning
A little fine ground sugar and salt for that kettle corn taste
ENJOY!!!
Friday, June 18, 2010
Woodpeckers are NOT food - or are they??
Today, here in the 20141, is the last day of school. Friday, so looking forward to the weekend. Father's Day weekend - plans are to eat out and to see Toy Story 3-D. The quiet of the morning has given way to the vibratious pecking of our local woodpecker - ON OUR HOUSE! Mind you we have vinyl siding and prefer to not have holes in it.
Last week we were sitting on the deck and our neighbor's tree which had been his/her home was struck by lightning and the upper portion, full of perfectly round holes, had toppled over and had to be removed. As we were observing the damage we noticed the woodpecker circling the remaining trunk in an obviously confused manner trying to find his pecking sites. My thoughts as I try to work this morning, amid the rattling noise and sprints to the outside to yell at this industrious bird, has given way to the desire to look up fowl recipes! Ok, don't get your feathers ruffled - I'm not going to harm the woodpecker. However, I do have chicken in the freezer!
Thinking ahead to dinner and what I have on hand - herb citrus marinated chicken breast grilled with zuchini and summer squash sounds like a plan. The marinade - Rosemary (rough chop to release even more of the aromatics), Chopped Garlic Scapes, Olive Oil, Lime juice, fresh ground pepper and a touch of smoked salt sounds like a winner to me. I just throw all of the ingredients in a large ziplock bag add the chicken and put in the fridge till we are ready to grill. (See no woodpeckers were harmed in the development of this blog entry)
For the squash - well I was raised in a Southern cooking home so its pretty simple how we deal with these summer vegetables. Depending on the size of the squash, small use 2 each, large use 1 each. Heat a cast iron pan on medium add 2 Tablespoons olive oil and 2 Tablespoons butter - once melted throw in your sliced (1/4 inch, unpeeled) squash, a large Vidalia onion sliced, hit with a little kosher salt and fresh ground pepper move heat to medium high and cover. I haven't ever timed this dish as its all about the texture and doneness that floats your particular boat. We usually let it go till the centers of the slices fall apart and the outer circle of flesh and the onions are somewhat translucent. I do stir the veggies quite frequently and add butter if necessary to keep them tender and moist. Voila - side dish done!
Thinking about cornbread with this dinner...but we'll see! Have a great weekend and don't forget to call your Dad on Sunday!!
Cheers,
Cheryl
Last week we were sitting on the deck and our neighbor's tree which had been his/her home was struck by lightning and the upper portion, full of perfectly round holes, had toppled over and had to be removed. As we were observing the damage we noticed the woodpecker circling the remaining trunk in an obviously confused manner trying to find his pecking sites. My thoughts as I try to work this morning, amid the rattling noise and sprints to the outside to yell at this industrious bird, has given way to the desire to look up fowl recipes! Ok, don't get your feathers ruffled - I'm not going to harm the woodpecker
Thinking ahead to dinner and what I have on hand - herb citrus marinated chicken breast grilled with zuchini and summer squash sounds like a plan. The marinade - Rosemary (rough chop to release even more of the aromatics), Chopped Garlic Scapes, Olive Oil, Lime juice, fresh ground pepper and a touch of smoked salt sounds like a winner to me. I just throw all of the ingredients in a large ziplock bag add the chicken and put in the fridge till we are ready to grill. (See no woodpeckers were harmed in the development of this blog entry)
For the squash - well I was raised in a Southern cooking home so its pretty simple how we deal with these summer vegetables. Depending on the size of the squash, small use 2 each, large use 1 each. Heat a cast iron pan on medium add 2 Tablespoons olive oil and 2 Tablespoons butter - once melted throw in your sliced (1/4 inch, unpeeled) squash, a large Vidalia onion sliced, hit with a little kosher salt and fresh ground pepper move heat to medium high and cover. I haven't ever timed this dish as its all about the texture and doneness that floats your particular boat. We usually let it go till the centers of the slices fall apart and the outer circle of flesh and the onions are somewhat translucent. I do stir the veggies quite frequently and add butter if necessary to keep them tender and moist. Voila - side dish done!
Thinking about cornbread with this dinner...but we'll see! Have a great weekend and don't forget to call your Dad on Sunday!!
Cheers,
Cheryl
Thursday, June 17, 2010
Market Basket 101
Hello All
Last night we picked up the first of 20 market baskets from Stoneybrook Farm located in Hillsboro, VA. I love surprises, and purchasing our share this season, means I get one every Wednesday for 20 weeks!
This week's produce included: Swiss Chard, Garlic Scapes (don't worry-I didn't know what they were either), Red Leaf Lettuce, Nappa Cabbage, Zuchini, Summer Squash, Kale and Collard Greens.
It was so exciting to open up the box and see all that fresh produce and try and figure out what we were going to make with all of it. After cleaning all the leafy veggies and storing them in the fridge I focused on dinner, of course! The Swiss Chard was colorful and so hearty I knew we should have that as a side. The Garlic Scapes were new to me, in how they looked (somewhat like they could have been the snakes plucked from Medusa's head) with a subtle fragrance of garlic. I immediately Googled them to see how to use them. I had Bill (my husband and best friend) pick up a choice of fresh fish on his way home - in the door he came with a gorgeous red, skin on, piece of Salmon.
I removed the stalks from the chard (chopped and reserved for another evening) and just julienned in about 1 inch slices the leafy parts. In a saute pan I put olive oil, a dash of hot pepper flakes and a smidge of butter and let it melt over medium heat. I chopped 2 of the Garlic Scapes finely and added them as well, allowing them to cook about a minute or so, covered. Throwing in the chard and a dash of salt I covered and continued to cook for 4 minutes on med-low heat. Giving the greens a good stir I added a couple of tablespoons of water covering immediately to provide some steaming qualities in tenderizing the greens. About 3-4 min later I stirred again and added just a pat of butter and tasted for seasoning and tenderness. Happy, I left the lid on and set the pan aside, off the heat, till serving. The only thing I would have done differently was to have used bacon fat instead of olive oil.
Bill grilled the salmon on a cedar plank with salt and pepper and lime zest - to perfection I might add. We made a quick lime butter sauce. Serving was simply the salmon on a bed of the chard topped with the sauce and a couple slices of cantaloupe - and a glass of Barboursville Chardonnay (Virginia Wine). We really enjoyed the meal and are looking forward to what we'll pull together with our other veggies standing by!
Last night we picked up the first of 20 market baskets from Stoneybrook Farm located in Hillsboro, VA. I love surprises, and purchasing our share this season, means I get one every Wednesday for 20 weeks!
This week's produce included: Swiss Chard, Garlic Scapes (don't worry-I didn't know what they were either), Red Leaf Lettuce, Nappa Cabbage, Zuchini, Summer Squash, Kale and Collard Greens.
It was so exciting to open up the box and see all that fresh produce and try and figure out what we were going to make with all of it. After cleaning all the leafy veggies and storing them in the fridge I focused on dinner, of course! The Swiss Chard was colorful and so hearty I knew we should have that as a side. The Garlic Scapes were new to me, in how they looked (somewhat like they could have been the snakes plucked from Medusa's head) with a subtle fragrance of garlic. I immediately Googled them to see how to use them. I had Bill (my husband and best friend) pick up a choice of fresh fish on his way home - in the door he came with a gorgeous red, skin on, piece of Salmon.
I removed the stalks from the chard (chopped and reserved for another evening) and just julienned in about 1 inch slices the leafy parts. In a saute pan I put olive oil, a dash of hot pepper flakes and a smidge of butter and let it melt over medium heat. I chopped 2 of the Garlic Scapes finely and added them as well, allowing them to cook about a minute or so, covered. Throwing in the chard and a dash of salt I covered and continued to cook for 4 minutes on med-low heat. Giving the greens a good stir I added a couple of tablespoons of water covering immediately to provide some steaming qualities in tenderizing the greens. About 3-4 min later I stirred again and added just a pat of butter and tasted for seasoning and tenderness. Happy, I left the lid on and set the pan aside, off the heat, till serving. The only thing I would have done differently was to have used bacon fat instead of olive oil.
Bill grilled the salmon on a cedar plank with salt and pepper and lime zest - to perfection I might add. We made a quick lime butter sauce. Serving was simply the salmon on a bed of the chard topped with the sauce and a couple slices of cantaloupe - and a glass of Barboursville Chardonnay (Virginia Wine). We really enjoyed the meal and are looking forward to what we'll pull together with our other veggies standing by!
Welcome to my Blog
So, here I am entering the world of Blogging. I have read my share, but this is my first endeavor into actually putting my spin on one of my favorite things in life - FOOD! Personally I LOVE food and over the years have become more adventurous in what I try - even the stuff that scares me! As my Blog title will tell you - I am in the great Commonwealth of Virginia. Most of my life has been spent here, but my gastronomic influences are world-wide.
Food is flexible - whether fruit, vegetable, meat or grain it can be crafted into anything from a martini to a dessert to a main entree, its all up to your imagination and willingness to think outside standard fare. I found that foie gras (YES I EAT GOOSE LIVER) is as decadent as chocolate, Sweetbreads have nothing to do with flour and sugar and Blood pudding, well it is what it is!
What you will find in this blog:
This year is our first time having a share in a local organic farm's CSA (Community Supported Agriculture) and will be sharing the bounty we pick up in the form of a weekly market basket review and share some of the creative dishes we pull together at home.
Restaurant reviews - as a reformed Yelp.com addict I feel my views and opinions are better served to an audience who will hopefully enjoy and find value in my experiences dining out.
Interactive conversation - I welcome posts that lead me to a new perspective on food. Recipe share is certainly high on my list - ranging from dusting off old family recipes to anything new and challenging in my kitchen.
Fun - why not?
I look forward to this new venture and creative outlet and hope you do too!
Cheers,
Cheryl
Food is flexible - whether fruit, vegetable, meat or grain it can be crafted into anything from a martini to a dessert to a main entree, its all up to your imagination and willingness to think outside standard fare. I found that foie gras (YES I EAT GOOSE LIVER) is as decadent as chocolate, Sweetbreads have nothing to do with flour and sugar and Blood pudding, well it is what it is!
What you will find in this blog:
This year is our first time having a share in a local organic farm's CSA (Community Supported Agriculture) and will be sharing the bounty we pick up in the form of a weekly market basket review and share some of the creative dishes we pull together at home.
Restaurant reviews - as a reformed Yelp.com addict I feel my views and opinions are better served to an audience who will hopefully enjoy and find value in my experiences dining out.
Interactive conversation - I welcome posts that lead me to a new perspective on food. Recipe share is certainly high on my list - ranging from dusting off old family recipes to anything new and challenging in my kitchen.
Fun - why not?
I look forward to this new venture and creative outlet and hope you do too!
Cheers,
Cheryl
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