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Turkey Ice Cream? Thanksgiving Flavors from Portland's Salt and Straw,Now at Joan's on Third

Portland's Salt & Straw small batch ice creams aren't sold anywhere else outside of Portland - other than our very own Joan's On Third, that is! Joan had long been searching for the right ice cream to serve at Joan's On Third, and when they tried Salt & Straw they knew that was the one. They somehow managed to convince cousins Kim and Tyler Malek to partner up.

Now, not only can you try this farm-to-cone goodness in town, you can also try their fun Thanksgiving flavors. Co-owner Tyler Malek has really gone all the way this year, creating a whole "Thanksgiving dinner" with ice cream.

The first, is the sweet potato and candied pecan ice cream with gooey marshmallow fluff! If you like sweet potato you will love this.
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There's "apple cranberry stuffing." This was a celery ice cream with apple cranberry bread pudding.
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The celery ice cream is lightly sweet, a perfect vehicle for the bread pudding inside. This was paired with Lanson Brut Champagne.

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Obsessions + Confessions


Time for my current obsessions! Plus any confessions that I must share with you!

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I die for short ribs. 



Is there anything more beautiful than this glorious Oreo Fudge Cheesecake? Nope, nada. 


I'm not usually a meatloaf person, but Buffalo Chicken Meatloaf? Heck yeah!


Chris is the grill master, he can even grill a Thanksgiving turkey!



Fried chicken-scented candles? Lord have mercy yesssssss. 


Fall will be over soon. So I'm cramming in all things pumpkin while I can! Savory and sweet pumpkin recipes!! Ever since we made these yum-yum Savory Baked Pumpkin Flautas, I have a whole new outlook on the use of pumpkin in recipes!



Fall also means sweet potatoes. These Pulled Pork Stuffed Sweet Potatoeslook so good and filling enough to be its own meal! 

And these Sweet Potato Fries with Andouille Gravy and Pimento Cheese. Insane.

Thanksgiving is quickly approaching! What are you guys making? How about a Blue Cheese Tart with Cranberry Chutney?


Grad school is no joke. Not only am I always tired, stressed, and have no time for things I enjoy like blogging, I also am making less money because I have to work less at my job, and more at my intern site where I MAKE NO MONEY! What is with this rule that interns don't make money?! Hello, we work our butts off. I feel like I'm working the hardest I have in awhile (ever?) and not getting paid for it majorly sucks. I just keep telling myself this will be over in a year or so and just have to hope that it will all be worth the struggle in the end.

I'm starting a new set of classes tomorrow morning. Yep, Saturday. That's another reason grad school sucks. Classes all day on Saturdays. Saturdays should only be for shopping, relaxing, drinking, and other fun things.


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That's all for now!


Hopefully I'll be back soon with some recipes :)


Peace, and bacon grease!









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Restaurant Review: Hops House 99 at Hollywood Casino in Lawrenceburg, IN

I love being invited to try new restaurants! We really enjoyed our time at Final Cut's Sam Adams beer tasting event at Hollywood Casino in Lawrenceburg, IN, so when I was contacted to review a new restaurant inside Hollywood Casino, I couldn't pass it up!

Yep, a new restaurant/bar called Hops House 99. The theme is beer, beer, and more beer. They've got 99 brews (yes 99 brews!!!), 31 HD TV's, and food. Beer, football, and food, yes please! This has got to be a man's heaven.

 

















































It's got a nice bar area, and a huge dining area in back. We sat in the dining area. So spacious, soooooo many big screen TVs, tables and booths. We loved the look and feel of the place! And of course football was on. Winning.



















































































































Don't you just love these glasses?!? I do I do.


























































The menu features bar-type appetizers like nachos, fried pickles, wings, quesadillas, and more. Salads and soups grace the menu. I was this close to ordering their Fried Chicken Cobb Salad. When we go back, I'll definitely try that. They've got burgers and sandwiches. A few entrees like Fried Chicken, Ribs, NY Strip. Sides like waffle fries, sweet potato waffle fries, baked beans and more. And desserts like Cheesecake, Pecan Pie, and Dark Chocolate Brownie. I want it all!!!

We weren't really sure how this works, but figured if they are asking us to review the restaurant, we'd need to try an appetizer, an entree for each of us, and a dessert. 

First up, the appetizer. These Beer Cheese Fries ($6). They are everything. Waffle fries, first of all, are my favorite kind of fries. Sometimes though, when drenched in bacon and cheese, they can be soggy. But these were perfectly crispy. Piled with bacon, cheddar jack, and scallions, with a side of ranch sauce. I ate all of these. Every single bite. And there was a ton. I'd say that's a good amount for what you pay.



























































Since I didn't try one of their 99 beers, I definitely wanted to try their 99 Beer Battered Cod ($14). Beer-battered fish is one of my favorite things in the world when the batter is perfectly crunchy and beery. Beery? Is that a word? I make up my own words a lot. Anyway, it came with a side of cole slaw and tartar sauce. That batter was delicious - crispy with that perfect beer batter flavor. And the cod was plump and cooked well. Entrees come with a choice of 2 sides.  I chose their Mac and Cheese, and Bourbon Barrel Baked Beans (all sides are $3 a la carte). We both liked the baked beans but neither of us were fans of the mac and cheese. The mac and cheese tasted like it could have been a beer mac and cheese but I wasn't diggin the taste.



























































PJ ordered a sandwich - The Hot Chick ($9). It's a spicy chicken sandwich served with spicy mayo, vinegar slaw, and banana peppers. The only thing is, PJ isn't a huge fried chicken fan, especially on a sandwich with bread. There was no description that it was a fried chicken sandwich. If he'd known that, he wouldn't have ordered that. He said it was just ok because of it being fried, but said the flavor was good. Fried chicken lovers may love it though! His sandwich came with a side of waffle fries.























































Now for dessert. PJ always wants to order bread pudding, so bread pudding it was! White Chocolate Bread Pudding ($5), at that. It was delicious. Decadent, sweet, smothered in sauce and whipped cream. What a way to end the night!
















































For the most part, we loved our food! Only downsides were PJ's sandwich, and the mac and cheese. But the appetizer, my cod, the baked beans, and dessert made up for that!

Our waitress was very nice too (maybe because she knew we were reviewing the restaurant, but nonetheless, pleasant). She was informative about the beer menu and checked in on us often to make sure that our food was good and that we had refills. They didn't have Dr. Pepper though, that's always a bummer, so PJ got pink lemonade and I got water. Can we just send a memo to all restaurants in existence and tell them that it is now a mandatory law that they serve Dr. Pepper? Someone make that happen, k?

Head on over to Hops House 99 for some good food, good beer, and a good time! Just try not to lose all your money in the casino.


Peace, and bacon grease!





Hops House 99 on Urbanspoon
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The Rude Story of English, by Tom Howell


The Rude Story of English
By Tom Howell

Illustrations by Gabe Foreman
Paperback, 320 pages


Are you ready for something completely different?

Tom Howell treats the history of the English language and how it came to be as an epic hero story with all the bumps, embarrassments, embellishments and guesswork of a true word nerd. And he makes it funny!

This is a strange book to classify: Historical, humorous, intellectual, tongue in cheek, naughty and irreverent.

And penis jokes. Don't forget the ancients and their love of penis jokes. Good things like that are timeless.

It is a strange and wonderful book, written by what I assume is a strange and wonderful man. It takes some time to get through as there is so much going on in each page - but you will feel like part of a special society. A little warped, like you, this is a truly original work.


From the back flap:
There are only two problems with the story of the English language: one, no hero. Two, not rude enough. In The Rude Story of English, recovering lexicographer Tom Howell swiftly remedies these and gives us a rousing account of our language – without all the boring bits and with all the interesting parts kept in – and reveals English’s boisterous, at times obnoxious, character.

From a haphazard beginning in 449 AD, when a legendary, fearsome Germanic warrior named Hengest tripped and fell onto British shores, the real story of English has been rife with accident, physical comedy, phallic  monuments, rude behaviour, dubious facts, and an alarming quantity of poetry written by lawyers.

Across vast distances of space and time, from the language’s origins to its fast-approaching retirement, a moody and miraculously long-lived Hengest voyages to the pubs of Chaucer’s London, aboard pirate ships in the north Atlantic, to plantations in Barbados, bookstores in Jamaica, the chilly inlet of Quidi Vidi, Newfoundland, a private men’s club in Australia, and beyond.

Part Monty Python sketch, part Oxford English Dictionary, The Rude Story of English displays an exuberant love of language and a sharp, anti-authoritarian sense of humour. Entertaining and informative, it looks at English through its most uncomfortable, colourful, and off-putting parts, chronicling the story of the language as it has never been told before.

Tom Howell wrote definitions for the Canadian Oxford Dictionary and thesaurus entries for the Canadian Oxford Thesaurus before abandoning serious work. He became the in-house word nerd on CBC Radio’s language show, And Sometimes Y, which involved rewriting Fowler’s Modern English Usage as an opera, composing the “Phoenician Alphabet Song,” and other important cultural tasks. Then he took a job as poetry correspondent for CBC’s The Next Chapter. Originally from London, England, Tom currently lives and makes various noises in Toronto.

Gabe Foreman was born in Thunder Bay. Over the years, his drawings and paintings have appeared on several albums by the musical group The Burning Hell. In 2011, his book of poems, A Complete Encyclopedia of Different Types of People was published by Coach House Books. He lives in Montreal where he works at a soup kitchen.


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Backstage Tour and Turkey Prep for Falstaff at the LA Opera

Being a blogger has some perks, like being invited to cool experiences I normally wouldn't get. Recently I had a backstage tour of the LA Opera to talk about the food preparation for their current performance, Falstaff. Falstaff is a comedic opera by Giuseppe Verdi and is an adaptation of Shakespeare's The Merry Wives of Windsor and some scenes from Henry IV. Gluttony is one of the major themes, hence the food preparation!
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Lots of cool props from previous operas
We first made our way to the stage. On the stage, that is! It's quite something to be standing on the stage looking at all those seats.
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We chatted with the director, Lee Blakeley, about the opera and the various food items he decided to include in the production (although his request for the Yorkshire Parkin cake got replace with a Trader Joe's gingerbread cake, they look close enough from the audience seats). While it's an Italian opera, since it's based on a Shakespeare play he decided to keep everything true to the Shakespeare era. The two towers that appear on stage are a nod to the Globe Theatre.
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Seeing everything up close was a pretty neat experience.
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The Bazaar's 5 Year Anniversary Special Menu (SLS Hotel, Beverly Hills)

You may have read that The Bazaar at the SLS Hotel is celebrating their 5 year anniversary with a special $55 tasting menu until this Friday.
Well, I couldn't find what this menu actually entails online, but I went there for dinner last night and thought I should share the menu with you!
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So, here it is. The $55 menu starts with pan con queso and pan con jamon, and three starters (chef's selection).
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Japanese tacos (unagi in daikon) and jicama-wrapped guacamole
Then, you get to choose three dishes from the options below (click for larger view):
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Spicy Crackers

Time for another month of Secret Recipe Club!






















 









































This month I was assigned to Rhonda, aka Giggles', blog The Kitchen Witch. So many good recipes! I wanted to make them all, and over time, I know I'll make a lot of them! Like her Featherlight Cheddar-Ranch Puffs which remind me of Red Lobster biscuits - Yum! And this Champagne Sunrise, I am a champagne FREAK! And Maple Rum Pecan Cupcakes with Candied Bacon??? I love all.of.the.things.  





































































But ultimately I chose this recipe because I'm all about a good dip or salsa during football games and for a quick snack, and what better way to jazz that dip up than with some spicy crackers!?!?
 
 
























































Be sure to use a deeper, narrower container rather than wide and shallow so that the oil and spices are more covering the crackers as they sit in the oils and spices overnight. The more shallow the container, the less the oil will cover the full surface area of the cracker. You'll flip midway through, so the crackers should be evenly and fully covered in the seasonings and oil, though not drenched. Also, don't stack the crackers so tight together... leave a little space between them so the oils and spices can get down in there and cover the entirety of the cracker and not just the top.

Now you've got yourself some extra-special crackers for dips, salsas, soups, whatever you usually use crackers for.  

   


Spicy Crackers
from The Kitchen Witch
  • 1 and 1/3 cup canola oil (do not substitute according to Aunt Pam)
  • 3 sleeves saltine crackers
  • 1 package Ranch mix
  • 3 teaspoon crushed red pepper
  • 3 teaspoon garlic powder
  • 3 teaspoon dried thyme
Stack the crackers standing upright in a plastic container that tightly seals, not overcrowding the container. 

Mix all spices and canola oil in a medium bowl. Pour evenly over the crackers, making sure the mixture gets down in the crevices so it will fully soak and cover the entire cracker overnight for 24 hours. Flip crackers midway through.
  

Printable Recipe






































































These crackers would be so good with Pineapple Salsa for that sweet and spicy contrast. Or with Avocado Salsa or Black Bean Corn Salsa. Definitely with some Bacon Spinach Cheese Ball. Like definitely. Or even with the most simplest Chipotle Ranch Dip.

And I KNOW I'll definitely be making her Grandpa Hoho's Shrimp Dip soon to go with these delicious crackers!
 

Check out my past Secret Recipe Club posts. 
 


linking up here.


Peace, and bacon grease!



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