Sprint 2 the Table

Appetites and Adventures

Pumpkin Pie BYOgurt + WIAW

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Some things make being on the road all week a little better.

 

Check out the Roasted Pumpkin in the top left corner of this screen shot of today’s FoodBuzz Top 9 – its my roasted pumpkin from this post!!!  🙂

Another thing that makes a long week brighter is my favorite weekly event – Jenn @ Peas and Crayons‘ What I ate Wednesday.  Here’s my WIAW (technically Tuesday… but whatever).

Breakfast #1:

Pumpkin Zucchini Muffin… recipe coming soon to a blog near you!

Breakfast #2:

Remember the Sweet Potato BYOB Greek Yogurt?  Same idea, same Sky mag (the new one wasn’t out until the flight home – SJP looks amazing in it!), different flavors.

Pumpkin Greek Yogurt

Pumpkin Greek Yogurt with Fage.  I think the secret is using a thick yogurt (this may also help when getting through security!) and not being afraid to add spices/flavors.  Shout out to almond extract and ginger in this cup.  YUM.

You should have see the guys next to me on the plane wondering WTF I was doing taking multiple pics of my BYOgurt. 🙂

Full recipe at the end of this post.

The St. Louis airport was especially festive after the Cardinals big World Series win!

Lunch:

Lunch today was from a deli in the bottom of an office building.  It is barely worth mentions and certainly not worth picturing.  Over-salted but otherwise flavorless vegetable soup and a dry roll.

I would have rather had my Wild Mushroom Soup from last week.

Snacks: 

Unpictured pretzels and an apple on the plane.  I did get a shot of a gorgeous sunset.

Dinner:

Totally made up for lunch.

My boss and I had to work late.  Since we were at the airport already, we decided to check out One Flew South in the ATL airport.  It was recently featured in Food & Wine!

There weren’t any vegetarian options on the menu, but they did have tofu in a salmon dish.  I asked the server if they would make a tofu-only dish and they surprised with me an amazing tofu-veggie sauté.  It included sweet potato straws, butternut squash, snow peas, carrots, fennel, spinach, and shittake mushrooms over a parsnip puree.  Absolutely delicious.

Dessert was fantastic – Banana Pudding with ‘Nilla Wafers.  So much so that I forgot to take a picture until there was barely a bite left in the jar.

I had NO idea airport food could be this good!

Homemade Pumpkin Greek Yogurt

Pumpkin Pie Greek Yogurt

Mix all ingredients together in bowl or recycled yogurt container.  For best results, let refrigerate 1-2 hours or overnight to allow flavors to meld.

Add toppings as desired.  Mine included: pomegranate seeds and these Cardamom Roasted Pumpkin Seeds.

Get through security and enjoy your yogurt-pie as a reward!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

***

As always, check out Peas and Crayons to see the tastiness everyone else ate today!

What is your favorite seasonal flavor?  Eggnog?  Hot Chocolate?  A pie of sorts?

What airport do you think has the best food?

Halloween Pumpkin Roast

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Halloween is the perfect day for roasting pumpkin.

Touchdown!!! (John Bazemore/AP Photo)

Before I get into that tastiness, I need to talk a little football.  In addition to being Halloween weekend, it was a HUGE football weekend.  Georgia Tech‘s Homecoming game was against the undefeated Clemson Tigers.  Tech won pretty 31-17, making me one happy girl Saturday night. 🙂

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Every fall people go crazy over the return of canned pumpkin to grocery store shelves.  While the canned stuff is good (and convenient), it doesn’t hold a candle to homemade pumpkin puree.

Don’t use your jack-o-laterns for this.  

Recycling is good, but those are different pumpkins.  What you want to use is the smaller Sugar Pie Pumpkin, which has a sweeter, softer flesh.  They can be found at most grocery stores.

Gutted and ready to roast

Yes, it is slightly more time-consuming than opening a can.  The end result is well worth it.  There is just something about the flavor and the texture that is much, much better.  It will take your pumpkin pies and breads to a new level of delicious.

Post-Roast Pumpkin

You’ll notice a huge difference when using it for non-baking purposes too.  I love mixing it in my Greek yogurt, smoothies, and pasta dishes.

Some people lick batter out of bowls… I may have done something similar with this pumpkin skin.

Yesterday I even mixed my pumpkin puree with coconut milk and cayenne and used it as a marinade for my  tempeh before pan-frying it.  Lunch doesn’t get more fall than that!

Pumpkin-encrusted tempeh salad

The puree can be portioned and frozen for later use (if you don’t eat it all at once).  Pumpkin muffins year-round!

Pumpkin puree

The puree is decadent.  Fresh pumpkin contains more moisture than canned, making the texture absolutely fabulous.  You won’t be able to resist sprinkling some cinnamon and nutmeg on it for a mid-morning snack.

Perfect post-photo shoot snack

Don’t forget to save the seeds for roasting!

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It wasn’t a bad fitness week.  Thank you all for your well-wishes regarding my injury.  I did make the call not to run my portion of the relay.  It was a tough decision, but I just literally couldn’t run more even a mile Saturday morning.   Now I’m concentrating on healing up and being able to run the Half Marathon on Thanksgiving.  I can’t believe its less than a month away!

Workout Recap (10/24-10/30)

  • Monday – 4 mile run, 6 min plank sequence, 100 push-ups
  • Tuesday – Biceps/Back, P90X Ab Ripper X, 100 push-ups
  • Wednesday – 100 push-ups
  • Thursday – 6 mile run, 100 push-ups
  • Friday – Triceps/Chest, Ab Ripper X
  • Saturday – Shoulders/Butt, 45 mins elliptical, 100 push-ups
  • Sunday – 15 mins abs, 45 mins stationary bike, 100 push-ups

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Roasted Pumpkin

  • 1 sugar pie pumpkin
  • olive oil
  • salt

Preheat oven to 400 degrees.

Cut the pumpkin in half.  Scoop out the “guts” (save the seeds to roast later), and then slice each half once to create a total of 4 pieces.  Rub the wedges with olive oil and sprinkle with salt.  Place on a foil-lined baking sheet to bake for about an hour (or until tender).

Scoop the meat out of the skins and puree in food processor.

***

Best costume of the weekend: Charlie Sheen with Goddesses.

What was the best costume you saw this weekend (or at work today)?

What food items commonly purchased pre-made do you like to make yourself?

Orange You Glad Its Friday?

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Happy Halloween Friday!

In the spirit of The Great Pumpkin/Halloween (and the fact that I’m up to ears in work), here are some of my favorite orange food creations (click the image or title for the recipe!):

Orange for the A.M.

Apple Carrot Muffins

Carrot Cake Oatmeal 

Sweet Potato Greek Yogurt

Orange for the P.M.

Butternut Squash Drop Biscuits

Indian-Spiced Butternut Squash and Caramelized Onions 

 

Lentil-Stuffed Acorn Squash (ok, I realize it’s more yellow… but go with it…)

Sweet Potato Falafel

If I had just one orange item to make this Halloween weekend… I’d make the following soup.  It’s one of my Top 5 Favorite Creations.  That’s including desserts.

Butternut Squash-Apple Soup

Searching past recipes to write this, I realized I don’t make many orange desserts.  My friends do though!  Check out some of these awesome treats from the blog-world:

***

I just realized almost everything I ate yesterday was unintentionally orange.  Creepy.

What are some of your favorite orange/Halloween creations?

Who is doing something fun this weekend?  Tell me about it so I can live vicariously! 

Apple Pie Milkshake

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It seems that every fast food joint has turned fall desserts into milkshakes. 

Skip the fast food sugar-bomb and make your own (much healthier) version!

Apple Pie is fantastic a la mode… it’s only natural that is become part of the la mode.

Yes, my Apple Pie Shake is green.  If you haven’t tried it yet, now is the time to toss an avocado in your smoothie.  It adds to the creamy-milkshake texture and you cannot taste it.  (Recipe at the bottom of post.)

Breakfast:

To begin my WIAW, I had a post-workout Apple Pie Shake.  Perfect beginning to a warm fall day.

Words of shake-making advice:

  • Virtually anything can be frozen – including avocados and apples
  • Guar Gum is worth the expense – a little bit goes a long way and it makes the perfect shake texture
  • Don’t skimp on vanilla and cinnamon
  • Guard your apple when taking pic from your balcony

I only turned my back for a second when I heard a big “SPLAT.”  I looked around… where’s my apple???  Hmmmm… glance down… apparently my apple grew legs and jumped off my balcony.  It’s not that bad, apple!  

Odd craving for apple sauce…

Lunch:

Today’s lunch was gourmet.  By gourmet, I mean multi-course.

First a salad of arugula and spinach with carrots, cucumber, and a hearty scoop of chipotle salsa.  I love salsa as dressing.

Followed by my leftover “pasta” (spaghetti squash from this dish) and a quick batch of this tahini sauce.

Dinner:

I didn’t realize today was going to be a “make it again” day.  Typically I don’t repeat recipes… there are so many new ideas floating around in my head!

After the tahini sauce repeat, I re-made this Wild Mushroom Soup for dinner.  It was one of my favorites last winter – someone remind me to re-make dishes more often!

Don’t judge… brown food is impossible to photograph!

I made is almost the same way; however I did use fresh parsley and roasted garlic and added lentils for bulk.

Snacks:

It was a fun snack day!  In addition to my “OMG, I cannot get sick” Emergen-C, I tried a new product: Primal Strips.

It’s meatless vegan jerky made from seitan!

Observations:

  • 11 grams of protein
  • Only 3 grams of sugar
  • Ingredient list I can pronounce
  • Texture was a little weird (chewy, which I suppose is jerky-esque), but I got over it half way through the “strip” 
  • Loved the teriyaki flavor

Verdict: I’d definitely buy it again and would love to try other flavors!

Not pictured: I made another Apple Pie Shake as a bedtime snack.  Like I said, it’s a day of repeats.

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Apple Pie Shake

  • 1/2 large apple
  • 1/4 large avocado
  • 2 scoops vanilla protein powder
  • 1 handful spinach (optional – but I swear you can’t taste it!)
  • 1 C unsweetened vanilla almond milk (or any milk-substance)
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 7-8 drops NuNaturals Pure Liquid Vanilla Stevia
  • Shake of salt
  • Shake of Guar gum (optional, but helps create milkshake consistency)
  • Ice, to taste

Put it in a blender and blend until smooth!  Pour into tumbler and drink your pie.

I received the pictured Tervis tumbler as part of the FoodBuzz Tastemaker Program.  It didn’t influence the fact that my shake was fantastic, but it did keep it nice and cold while I took a million pics of it. 🙂

***

Voting is now open on Facebook for Delta’s Biscoff Bake-Off.  Pretty please vote for my Biscoff Cookie Dough Balls by clicking here and “liking” my entry.  You can vote 1x per day!!!

As always, check out Peas and Crayons to see the tastiness everyone else ate today!

What is your favorite dessert-gone-shake?

Do you have “go to” dishes you make regularly?

“Spaghetti” and “Meat” Balls

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Last fall I tried a new type of spaghetti.

Source: steamykitchen.com

Spaghetti squash.  It blew my mind.  Who knew you could make a vegetable act like a pasta?!  The best part is that you can make it in the microwave in under 10 minutes.

If you haven’t tried it yet, you should probably do so immediately.  It’s that fantastic.  This squash-pasta takes on any flavor – have fun with it!  I’ve been known to eat it for breakfast…

The air has a nice fall crispness to it, which only makes me crave an Italian classic: spaghetti and meatballs.  (Side note: I didn’t have a single meatball in Italy!)  Post-cleanse and post-Forks Over Knives watching, I have decided to limit my intake of meat and other animal products.  So how was I to have meatballs?!

The spaghetti already had a twist… why not go experimental all the way?

Pre-Saucing

And so, Tofu-Lentil “Meat” Balls were born.  I’m not going to lie – these aren’t a perfect match for the real deal, but they are good and added some nice bulk to the dish.

I used plenty of red pepper flakes, fresh parsley, and garlic to make it feel more Italian.  The addition of liquid smoke (found at Whole Foods) was awesome.

As if they weren’t healthy enough, I baked my balls rather than fried them in oil.  That may have been more a function of my not believing they’d stay together in the pan.

As I alluded to before, the key to good spaghetti squash are the accompanying flavors.  Use your favorite sauce here to make the dish pop!  Don’t be afraid to start with a jar and add capers, roasted garlic, basil, red pepper flakes, cheese… or whatever your go-to Italian flavors are!

While we’re on the subject of balls…

Source: benjerry.com

Did you see that some grocery stores are refusing to carry Ben & Jerry’s new brilliant creation: Schweddy Balls???  I guess I get it… but come on… kids aren’t even going to “get” the joke.

Say what you will, but those fudgy rum balls are good – Schweddy Balls is B&Js most successful special edition ice cream to date.

spaghetti-squash-and-tofu-balls-300x225

“Spaghetti” and “Meat” Balls

  • 1 spaghetti squash
  • 1/2 block tofu
  • 2 cloves garlic, minced
  • 1 T shallot, minced
  • 2 T parsley, chopped
  • 1/4 tsp red pepper flakes
  • 1/8 tsp liquid smoke
  • 1/3 C lentils (pre-cooked)
  • S+P, to taste

Preheat oven to 350.

Cut the squash in half (can soften in microwave first).  Remove the seeds.  Place in a glass baking dish, cut side down, in about 1 in of water.  Microwave for 7-8 minutes, or until shell is tender when pierced with a fork.  (You can also do this in the oven at 350 for about 45 mins.  I thought the microwave worked fantastically.)  Remove the flesh with a fork and place in serving bowl.

Meanwhile, crumble tofu into food processor or Magic Bullet.  Add garlic, shallots, parsley, red pepper flakes, and smoke.  Blend until just combined – you don’t want to make a paste, just to be able to form a ball.  Add lentils and stir by hand to combine.

Form 1-2 T size balls and place on foil or parchment paper.  Place in oven and bake ~20 mins, until balls begin to brown.

Serve with spaghetti squash and your favorite sauce!

Makes 2 servings.

***

Voting is now open on Facebook for Delta’s Biscoff Bake-Off.  Pretty please vote for my Biscoff Cookie Dough Balls by clicking here and “liking” my entry.  You can vote 1x per day!!!

What is the best “cold weather” meal you’ve made healthier?

What do you think of the Schweddy Balls controversy?  Overkill or being responsible?

Pumpkin Pie Milkshake

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Just another day in paradise… errr… Italy.  Specifically,  Siena!  We’ve been so excited to see this area.  (More) Great food, medieval history, and Gothic architecture.

I was lucky enough to discover Ari’s blog, ThE DiVa DiSh, a few months back and have looked forward to reading every day.  She has the MOST beautiful little girl I’ve ever seen (and I’m not just saying that), complete with a ton of spunk.  Ari is an innovator – whether it’s doing her own “design on a dime” or creating a healthy meal that looks like a fat kid’s heaven, I can always count on her for inspiration and a good recipe.

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Hey Guys!

My name is Ari and I blog over at ThE DiVa DiSh!

I am so excited that I have the opportunity to guest post for Laura today! I am super jealous of her trip adventures right, and secretly wished she would have taken me in her luggage so I could join her….

Maybe next time. (Editor’s note – for sure!) 🙂  As for now, I’m excited to share a little bit about me and my amazing family.

 

I’m a wifey and a mama, and there is nothing I love more. My husband is a cross between a woman who loves shoes and a man who loves sports… And my daughter is beautiful, dramatic, and full of energy. I try best to raise my family living a healthy lifestyle, and we feel that our bodies are temples, and we should treat them that way. We try to eat an abundance of plant based, whole, and natural foods as much as possible.

Even though we go through a Costco size spinach package in two days, I can assure you the same goes for chocolate. We know how to live and be happy, as well as love and respect the bodies we have been given.

One of my favorite kitchen tools is my blender. I had to do many “I ain’t gonna talk about” things so I could convince my hubby to get me the blender of my dreams. I use that thing at least twice a day.

That being said, one of my favorite things to make is a milkshake! It’s hard enough when we crave foods we love, and we try and tell ourselves we can’t have them. This only makes it harder, and in the end we are more likely to give in to those “butt” shakes, as I like to call them. Well my friends, I can assure you that there will be no more worrying. No more telling yourself, your kids, or even your hubby NO!

Healthy, natural, whole, yummy milkshakes!

S’mores Milkshake

Carrot Cake Milkshake

Coconut Vanilla Chai Milkshake

And lastly, how about a seasonal one?

Pumpkin Pie Milkshake

Ingredients:

1 c. coconut or soymilk

1 banana

½ c. pumpkin puree

1 carrot finely shredded

1 tsp. pumpkin pie spice

2 tsp. molasses

1 TB. 100% pure maple syrup

1 TB. vanilla

Directions:

Blend all together until creamy! Sip and enjoy!

There you have it! Now go get your milkshake on! (you never know, it might bring some boys to the yard…)

Did I really just end with that?

(Editor’s note – Yes.  I could teach you, but I’d have to charge.)

Thanks again Laura for giving me this opportunity!  Have a great and safe trip!

***

I’m going to make one of these with gelato… mmmmm…

What is your favorite milkshake flavor?

Do you they to “healthify” your favorite shake flavors?

Cheese, Nuttiness, and Raw ABCs

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Confession:

 

I haven’t run at all this week because I pulled something in my calf area (still not sure how).

It is what it is… but now I’m about to walk out the door for a 5K.  I probably should still be taking it easy, I know.  However I’m all registered and I reallllly want to run after a week off.  Bring on the KT Tape and call me a glutton for punishment.

*Disclaimer: I don’t think it’s a serious injury.  I’m just going to prolong the healing process if anything.  I don’t advocate being as stubborn as I am being right now.*

 

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Less controversial is the topic of peanut flour.  Particularly how fantastic it is.  I should have bought the 5lb bag.

 

In peanut sauce-form atop cottage cheese:

In the mix:

  • 1/2 C cottage cheese
  • 1/4 C raspberries
  • 1 T peanut flour, mixed with…
  • 1 T unsweetened almond milk

 

All that salty and little sweetness… it was like PBJ cottage cheese!

 

There was also a pea-nutty afternoon snack:

 Spicy Peanut Dip

  • 1 T peanut flour
  • 1 T unsweetened almond milk
  • 1/4 tsp Sriracha garlic sauce
  • 1/4 tsp ginger
  • 1/4 tsp cumin
  • pinch of salt

 

Veggie sticks will never eaten the same way.

 

Now that you know I like peanut flour in with sweet, salty, and spicy twists…

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Here’s even more than you ever wanted to know about me (borrowed from Gina @ Choosing Raw).

 

The ABC’s of Me… the raw foodie’s version (yes, I’m fully aware that I am not a raw foodist… but am a foodie and I like raw food!)

 

A) Preferred way to eat avocados: homemade guacamole… or in a smoothie.

B) Daily banana intake:  typically 1/2 in a breakfast (oats or smoothies) and half in an evening smoothie

C) Cacao or carob? Carob!

D) Durian? I’m told it’s stinky, but I haven’t had the pleasure of making it’s acquaintance.

E) Essential to start the day: Water – I start everyday with a glass of ice water and a tsp of Bragg’s Apple Cider Vinegar.

It’s good for the the *ahem* digestion.

 

F) Favorite fruit: Watermelon or peaches

G) Guru you like: I march to my own drum.

H) Healthy meal: that’s tough… I like so many things… and this should probably be raw… I made a mango-avocado gazpacho that rocked my world.

I) Ice cream base: Banana soft-serve.

J) Juice or smoothies? Smoothies!  I drink them almost daily.  With spinach, always.

K) Favorite way to eat kale: Marinated so it gets a little soft.  YUM.  This was a tasty one:

L) # of Lemons in your house right now: 2, plus a lime

M) Muscle testing: hoax or real? I’m a skeptic – hoax.

N) Nut butter: favorite kind? CHUNKY TJ’s Roasted Flax Seed Valencia Peanut Butter or homemade Spiced Almond Butter

Like bar nuts... in dip form and with fewer germs.

 

O) Organic or conventional? I make an effort to only buy organic or local produce.

P) Pickled veggies: Love them!

Q) Questions you get asked about your diet: You really put spinach in smoothies?  Ewwww!

R) Recipe you love: Keeping with the raw theme – there are so many great things made within the blogging community that it’s hard to choose!  I’m going to have to go with one of Gena’s (who I got the survey from).  I made her Cashew Cheese with Meyer Lemon and Dried Cherries and ate it like it was my j-o-b this winter.

S) Skin brushing? I have not a clue what this is.

T) Type of water you drink: Atlanta’s finest (tap).  Extra lemon.

U) Unbelievable thing that’s related to eating raw: That “high” feeling you get after a good raw meal.  And how amazing the glow is of raw foodists’ skin!

V) Vegetable you love: Spinach!  My 10-year old self is judging me right now.

W) Why did you start eating raw? I don’t eat all raw, but I do make an effort to eat a good deal of raw foods.  I think the more pure/clean we eat, the better we feel.  My energy level is signinficantly increased when I’m eating clean.

X) X-rated vegetable or fruit: X-rated?!  I have just the picture…

 

Y) Yummy food you make: Raw… Peach Cobbler Chia Pudding, Brazilian Flax Cookies, Asian-Spiced Flax Crackers,  Mexican Raw Bulgur Bowl, and – most recently – Moroccan Raw Carrot Salad

Z) Favorite use of zucchinis: Sliced into sticks and dipped into peanut butter.  Simple and delicious.

***

Time to run and then do something totally unhealthy… a food and wine festival.  😉

Do you make an effort to eat raw foods?

What are your ABCs?  Pick a couple and leave a comment!

 

Everybody’s WIAW

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Happy Hump-WIAW!

 Get yer mind out of the gutter.

 

As always, head over Peas & Crayons to check out 100+ others’ creative eats!

 

With football season so close (Tech’s opener is 8 days away!) and the Italy trip in less than 5 weeks, I’m getting really antsy.  Ants.  In.  My.  Pants.

Here’s our high-level Italian wine region/city itinerary:

  • Days 1-3 – Veneto/Verona
  • Days 3-5 – Friuli/Cormons
  • Days 5-6 – Lombardy/Milan
  • Days 6-8 – Piedmont/Alba
  • Day 9 – Driving/Hike Cinque Terre(!!!)
  • Days 9-11 – Tuscany/Lucca/Sienna
  • Days 12-13 – Tuscany/Florence

 

Of course, there will be side trips to smaller towns.  We are working out the winery strategy now.  Our trip also falls at the beginning of truffle season and I couldn’t be more excited.  One stop in the Piedmont region includes 2 hours hanging out with the chef at a family run, Michelin star restaurant before enjoying dinner there.

It is looking like this will be a trip to remember!

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After listing all of that my day’s eats seem anti-climatic, right?

 

Breakfast

 

 

A hodge-podge overnight oats mix in poor lighting at 7am:

  • 3/4 C unsweetened almond milk (a little too much… maybe just 1/2 C next time)
  • 1/2 scoop cookies and cream protein powder
  • 1/2 banana, mashed
  • 1/2 C uncooked oatmeal
  • 1/2 tsp cinnamon
  • Blueberries

 

Lunch

Here I go again with leftovers!

I made my Chili Nutty Tofu again – I think this is the recipe I repeat most often (which says a lot since I rarely repeat anything).  The spicy chili with the sweet, nutty peanut butter (use chunky!) is addicting.  It’s a baked tofu, which is my favorite way to eat it because of the way the tofu fluffs up in the oven while the outside becomes nice and crispy.  My only edit this time was to add freshly grated ginger to the marinade.

 

Served with a leftover raw kale and oyster mushroom salad (full recipe for the raw kale salad tomorrow).

 

Snack

 

Dinner

Everybody’s Pizza

Mom and I ate dinner together in honor of my dad.  He would have been 56 yesterday.

Is it the best pizza in Atlanta?  No.  But it’s the most memory-filled.  My parents used to hang out at Everybody’s when they were in college.  Growing up, he would take the family there and sometimes as a special treat on Friday nights he would take just me.

Same front door they had when my dad was in college.

 

I always ordered the same thing – a pie with pepperoni and feta.  They are huge individual pies, but I conquered it.

20 years later… my order has changed!  Mom and I split 2 massive pies.

The Pizza Salad has a pizza base, but is piled with salad on top.  We chose the Panzanella – a pie topped with lettuce, basil and Roma tomatoes tossed with house roasted chicken, mozzarella, provolone, sun-dried tomato and onion on a pesto cheese pizza.  Yes, it was as good as it sounds.

 

Pie #2 was a Cheeseless Pizza.

 It consisted of oven roasted zucchini, fresh spinach, mushrooms, onion, fire-roasted red peppers, Roma tomatoes, broccoli artichokes, sun-dried tomatoes, sesame seeds, and hot pepper-infused E.V. olive oil.

My first helping:

 Dad didn’t like to miss dessert and we honored that tonight.  The last part of the tradition at Everybody’s is to order bread pudding.

It’s the only dessert they serve and it is rich amazing.  I often wonder how many they could possibly sell since it’s not even on the menu… but I like to think it as a cult following. 🙂

***

Life is short.  Don’t skip dessert.

Did anyone on the East Coast feel the earthquakes yesterday?

Does your family have food traditions?

 

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