tag:blogger.com,1999:blog-17164965174528994952024-02-08T04:25:59.441-08:00Food Muser[food myoo-zer] 2. archaic - a gazer or wonderer of food and various cuisines.
Find out about standout food of all walks with stories of culinary experiences
and the occasional recipe by Food Muser, Matt Billingsley.Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1716496517452899495.post-74074085848074647802013-11-30T12:28:00.000-08:002013-11-30T18:35:27.892-08:00Taqueria Jasmine in Bealeton, VA<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">My wife and I visited Taqueria Jasmine after reading other positive reviews & ratings on Yelp - so I just wanted to add to the positive hype of this amazing Triple-D-worthy Mexican food eatery. Taqueria Jasmine touts "Authentic Mexican Food", and this is nothing short of 100% accurate. It reminded me of the food I had in Mexico, unlike the over cumin & chili-fied food you find here in the States.</span><br />
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<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><b>Ambiance</b>: Taqueria Jasmine has a great Mom-&-Pop feel to it, I love that it has that "foodie" green painted on the walls - it gives it a shabby/sheik edge. Kinda cool, kinda divey. </span><br />
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<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><b>Service: </b>The staff are 100% focused on making sure that guests feel like they are at home. My wife and I have visited TJ twice, and the staff are very attentive, and kind - even with a slight language barrier. It was awesome, because as I tried to conjure up my broken Spanish, they tried to do the same with English. All of this is happening while we are feeling quite at home with a really great cup of coffee.</span><br />
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<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><b>Cuisine: </b>The food at TJ's is traditional, some of it with a modern spin, and a few American dishes for the kids. In our 2 visits, my wife and I loved everything, and we wound up taking home leftovers because of the generous portions. We have tried:</span><br />
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<li><span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Gordita Frita de Carnitas y Queso</span></li>
<li><span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Huechares con Carnitas</span></li>
<li><span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Huevos Rancheros</span></li>
<li><span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Huevos Con Chorizo</span></li>
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<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">The thing that was great about these diverse dishes was that all of them had well balanced flavor profiles - perfect spice, not too much heat, savory and slightly sweet when appropriate. Also key - these dishes are not oversaturated with oils. I'm literally looking forward to trying the whole menu over the next couple of years (just an FYI, so no one thinks I'm gonna try to take out the menu in a week! ;)</span><br />
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<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">I will update this review with new faves - might become a pretty long review! ;)</span><br />
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<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><b>Cost-effective: </b>The price is as generous as the portions - low price for generous servings. Awesome!</span><br />
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<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><b>Overall Score: 5/5.</b> Taqueria Jasmine is one of Fauquier County's best kept secrets. My only hope is if they continue to get reviews like this, that we'll still be able to find a seat at lunch or dinner.</span><br />
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<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><b>Return Visit: </b>It's awesome, and it's only 5 mins away.</span><br />
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<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Excellence. Amazing, creative standards to cuisine, and service with a personal touch. Visit Taqueria as soon as you can!</span><br />
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<span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Food Muser</span><br />
<a href="http://www.yelp.com/redir?url=http%3A%2F%2Ffoodmuser.blogspo&s=e2b0f84b63ab38581f6ed9c139bd937933df8f24673419468f2ce5ec3c9139cf" rel="nofollow" style="background-color: white; border: 0px; color: #3b65a7; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">http://foodmuser.blogspo</a><span style="background-color: white; color: #333333; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">...</span>Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0tag:blogger.com,1999:blog-1716496517452899495.post-52727080971628065782012-07-16T15:53:00.000-07:002013-11-30T12:35:40.108-08:00Thai Peppers in Bristow, VA<span class="Apple-style-span" style="color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Thai Peppers in Bristow, VA is a favorite restaurant that my wife and I frequent. We try to make it at least once per week, sometimes two if budget allows. This is a restaurant that qualifies as a "foodie favorite", not only because the food is incredible, but because you can see that they strive for a combination of high quality, creativity, and tradition in every area of their cuisine and business.<br /><br /><b>Ambiance: </b>TP's has a very intentional combination of modern style and hints of tradition. The decor is very welcoming, relaxing and the mood is very low-key, even when the place is packed. We like to sit in a booth, because their booths are extremely comfortable, but we'd never turn down a 4-top with chairs.<br /><br /><b>Service:</b> The staff are 100% focused on making sure that guests feel like they are at home. We have been frequenting Thai Pepper for over a year since they opened, and we are always taken care of. Orders are taken quickly, beverages arrive quickly and are refilled before glasses are empty. The food arrives quickly, and is always hot and freshly prepared.<br /><br /><b>Cuisine: </b>The food at Thai Peppers ranges from traditional Thai food to Asian fusion, offering a few dishes for those who might be new to Thai Food and need something familiar to dip their toe in the water. TP's offers an extensive menu of appetizers and entrees, Thai salads, Chef's Specialties, and Desserts. They also offer limited-run specials that are literally get-em'-while-you-can.<br /><br />My wife and I have our faves at TP's, but we have also branched out and tried new things. Some of our appetizer faves include Steamed Dumplings and Curry Puffs (a must-have.) Entree faves include their variety of amazing curry, noodles, rice. Pad Thai is probably the most well-known signature dish of Thai restaurants - Thai Pepper's is the best I've ever had.<br /><br />A recent Chef's Specialty that I've really enjoyed is the Triple Flavor Filet, which is a fresh Tilapia, batter-fried with an authentic Triple Flavor sauce, sort of a sweet-sour-spicy sauce with a nice heat to it, served with jasmine rice. Also notable is the stunning and unique Clay Pot Shrimp, which is fresh jumbo shrimp sauteed with crystal noodles, vegetables, roasted garlic in an savory brown soy sauce. The flavor profile on these 2 dishes are multi-layered, complex, and delicious.<br /><br /><b>Cost-effective:</b> Thai Pepper is reasonably priced and worth every penny, but I do hope to visit during the week sometime to enjoy a lower-priced lunch menu!<br /><br /><b>Overall Score: 5/5.</b> I didn't even get to describe everything my wife and I have tried at Thai Pepper, but every aspect of the service and cuisine is based on consistent excellence. For example: A couple weeks ago, we visited on an evening where they were experiencing technical difficulties in the kitchen, and were unable to offer any deep-fried items. The staff let the guests know as soon as they were seated. By the taste of the food we ordered, you would have never known there was anything wrong. At a table close by, I watched an irate customer berate one of the wait staff - I know, inappropriate! Did the waitress break a sweat? Not a chance! She offered the guests what was available, with a smile. Everything continued to flow out of the kitchen without fail.<br /><br /><b>Return Visit:</b> As much as humanly possible.<br /><br />Excellence. Amazing standards. Creative approach to cuisine with time-tested standards. Visit Thai Peppers as soon as you can.<br /><br />Food Muser<br /><a href="http://www.yelp.com/redir?url=http%3A%2F%2Ffoodmuser.blogspot.com&s=001aeb8baaae6978df7465f2aab445ef8494a0e50f26e6940be2343440e908c6" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3b65a7; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">http://foodmuser.blogspo…</a></span>Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0tag:blogger.com,1999:blog-1716496517452899495.post-32937260058099475252012-07-07T17:25:00.002-07:002012-07-16T15:58:17.976-07:00Mojitos & Tapas Bar & Grill<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Today, my wife, sister and I went to visit Mojitos & Tapas Restaurant & Bar in Warrenton, VA. We were looking for a "foodie" kind of place, and after a search on my phone, I came across it on <a href="http://www.yelp.com/redir?url=http%3A%2F%2FFoodio54.com&s=747c970947c62b2ba28c296cf96fabda9be1718bd404bbf5380039e6a2de92a7" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3b65a7; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">http://Foodio54.com</a>, who had great things to say about it.<br /><br />Ambiance: Mood and decor were great, it had an "outdoor seating in Cuba" kind of vibe. The music was pretty cool, traditional Latin folk and jazz, interspersed with the occasional Mariah Carey-esque balladry.<br /><br />Service: We were seated quickly, and drink orders taken promptly. My sister ordered a mojito, and my wife and I ordered Cuban coffee. The mojito came out within 5 minutes, but it took about 25 minutes to get the Cuban coffees. Ordering a soda or water would have been a better idea.<br /><br />Cuisine: The food is available on a standard menu of items, or on a tapas menu. We wanted to go the tapas route, so my wife ordered meat-filled potato croquettes, and a couple of empanadas, chicken & beef. I ordered a crab cake and steak sliders. My sister got the Cuban sandwich, or "The Cubano" from the standard menu.<br /><br />The food came out in a reasonable amount of time, it was hot, and cooked to order. On a 5/5, I would give the food a 4/5, it was very tasty, with a lot of great flavors and spice. Although, my wife is not a fan of cilantro, and felt that there was a little too much of it used as garnish. The steak sliders were ok, but didn't blow me away, although the crab cake was nicely done. The empanadas were good and had a good flavor profile, but it was slightly overwhelmed by the deep-fried shell.<br /><br />Cost-effective: Not really - it was kind of expensive for a lunch - $60 for 3, not including tip.<br /><br />Overall Score: I'm giving an overall score of 4/5. We were hoping for that "foodie" restaurant where culinary artists are pushing out the best in taste and innovative cuisine. What we found was a decent place to eat - no crime in that. Also, the Cuban Coffee that took 25 mins to serve was disappointing, especially because no alternatives were offered during the wait. I am hopeful that Mojitos will continue to develop their best culinary and business potential. This place could be the major culinary draw of Warrenton, and I'd love to see that happen.<br /><br />Return Visit: We would like to try it again.<br /><br />Food Muser<br /><a href="http://www.yelp.com/redir?url=http%3A%2F%2Ffoodmuser.blogspot.com&s=001aeb8baaae6978df7465f2aab445ef8494a0e50f26e6940be2343440e908c6" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3b65a7; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">http://foodmuser.blogspo…</a></span></span>Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0tag:blogger.com,1999:blog-1716496517452899495.post-25985134947527623222011-08-17T14:24:00.000-07:002011-08-17T14:24:21.650-07:00The SmokehouseWe saw the Smokehouse while driving by it one weekend through Old Town Culpeper, VA, so we made plans to visit soon. And so we did. BBQ places always interest me, not only because I love BBQ, but because BBQ artisans are so adamant about making a mark on the world with their special twists on seasoning and preparation.<br />
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Ambiance: The Smokehouse is tame by day, but has the looks of a wild evening hang-out, with the makings of a modernized country sports bar. The walls were lined with flatscreens, each with a different sporting event. Not really my thing, but if the food rocks, who cares about an over-saturation of sports?<br />
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The friendly wait staff greeted us and sat us quickly, and gave us menus. Oh, what's this? Fried pickles - a fav of ours, so we ordered some, and a salad. For my meal, I ordered the Chicken Salad Sandwich, and my wife ordered the Pulled Pork Sandwich, and it was to be offered Carolina style, with a vinagar based sauce. I'm more of a St. Louis or Texas guy, so I wasn't psyched, but my wife loves Carolina style. <br />
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Cuisine: The food was delivered hot and promptly, and the salad was really fresh. I was happy about the salad being fresh, because as of late I've been noticing restaurants including past-date/browned leaves into their salads. Is it a sign of the times? I hope not! Definitely not at The Smokehouse, kudos on fresh salads!<br />
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Anyway, back to the food;) The fried pickles and mayonaisse-based dipping sauce were amazing. To the skeptics, definitely try fried pickles, you won't be disappointed. My wife loved them too, as well as her pulled-pork sandwich. I have to admit though, I wasn't really into my Chicken Salad sandwich. <br />
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Normally I wouldn't criticize a dish, but I feel like this might only help. Firstly, they hyped up a "secret recipe" for their Chicken Salad in the menu, so I was hoping for something with an amazing, complex flavor profile, something that would compliment their BBQ menu. There are some amazing chicken salads out there! Unfortunately, the chicken was very dry, and I am pretty sure the "secret" is seasoning salt and way too much celery seed. Definitely a bummer. <br />
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Although, on the upside, good chicken salad isn't rocket science, so I'm sure at some point the recipe will improve to something that will better compliment their menu of BBQ items.<br />
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Cost-effective: Not really - it was kind of expensive for a lunch. However, my wife was happy with her food, so it wasn't a complete wash.<br />
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Return Visit: Yes, I want to try something else on their menu, based on the merit of other successful menu items!<br />
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Food Muser<br />
<a href="http://foodmuser.blogspot.com/">http://foodmuser.blogspot.com</a>Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0tag:blogger.com,1999:blog-1716496517452899495.post-22575960703718164842011-07-31T00:43:00.001-07:002011-07-31T00:43:52.865-07:00The Copper FishMy wife and I visited The Copper Fish today for lunch. We were intrigued when we saw the small restaurant in Old Town Culpeper, VA on a previous day visit.<br />
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Ambiance - Amazing, Mediterranean fisherman-meets-historic Culpeper feel. Excellent, warm lighting. Lots of daylight from the plate glass windows in the restaurant front.<br />
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Cuisine - The food was fresh, flavorful, and the servings were generous. The attentive wait staff will bring you a fresh in-house made corn muffin, incredible. My wife and I ordered the Fresh Corn & Bacon Hush puppies (because who wouldn't?!). These come in a set of 4, and they are slightly smaller than a tennis ball. The slightly savory/slightly sweet taste lended back to the corn muffin, but had the added smokiness, courtesy of the chunks of bacon.<br />
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I ordered the Fish Tacos, which come with the fish of the day - Tuna. These are served as a set of 2, on flour tortillas, with pico de gallo, avocado, lettuce, and a tzaziki-like sauce. As a side that comes with, I ordered the Potatoes Gratin with fennel. The tacos were good, I left one tortilla behind, so as to muscle down the remaining tuna and avocado. The potatoes were the star though...a delicate taste, a slight sweetness brought on by the fennel, with a very silky cheese sauce baked with scalloped potatoes, slightly al dente - very nice.<br />
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Overall, I'm definitely a fan. My wife was too, after her Jerk Chicken Sandwich with Pineapple and Mango Chutney.<br />
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If I were to offer any criticism, it would be to reduce the amount of oil and deep frying used in the preparation and cooking. I was a little surprised that the tuna on the taco was deep fried, when I'd assumed it would be grilled. The hush puppies, while amazing, needed significant blotting. The flavor profile of amazing food should always be the star.<br />
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Cost-Effectiveness - A little pricey for lunch, but definitely well-worth it, especially for an adventurous day of spoiling my wife. We'll be back:)<br />
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Food Muser<br />
http://foodmuser.blogspot.comMatt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0tag:blogger.com,1999:blog-1716496517452899495.post-71396960674571178292011-07-12T15:59:00.000-07:002011-07-12T16:00:00.167-07:00Italian Chicken MeatballsLast night, I decided to try a making Italian meatballs with ground chicken, and Megan said that it was one of the best things I've ever made, so I thought I'd share the recipe with you!<br />
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Italian Chicken Meatballs<br />
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1 lb ground chicken<br />
1/2 wheat panko breadcrumbs<br />
1/3 cup water<br />
1/4 cup grated parmesan cheese<br />
1 med onion (diced)<br />
1/2 tsp of equal parts Italian Seasoning (oregano, rosemary, cracked red pepper, basil)<br />
1/2 tsp of House Seasoning (equal parts granulated garlic/salt/black pepper)<br />
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Combine ingredients by folding in with a spoon, adding the 1/3 cup of water gradually. After ingredients are combined, form into meatballs, slightly bigger than a ping-pong ball, but not too big. Put the meatballs on a broiler pan into oven with broiler on Hi or Med.<br />
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Watch the meatballs until they get browned. When they get brown, flip them over, and brown the other side, and then turn brolier down to low, then let watch for 5-10 mins. Then test to see if they are cooked through.<br />
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Use for spaghetti, or slice up for lasagna.Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0tag:blogger.com,1999:blog-1716496517452899495.post-48870063618889376742011-07-02T11:54:00.000-07:002011-07-02T11:54:20.530-07:00Matt’s Hash Brown Breakfast Casserole<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">It's been forever since I've posted. There has been good food, and I'm psyched so keep an eye out for posts and pics!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This morning I woke up, and the first thought in my head was that I wanted to make breakfast for my wife. I've been wanting to try a breakfast casserole. I've had some awesome breakfast casseroles in the past. They are definitely a favorite for weekend retreats, usually because you can prepare them in advance, and they are portable. Just send along a few pans full of awesomeness, and business is taken care of!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">When I set out on my breakfast casserole mission, I wanted to focus on making the best one I possibly could. I believe that there are big flavor, good texture, and making it a little more healthy. You know though, there's really no way to make a breakfast casserole healthy, unless you use tofu, egg whites, and take out the salt. But, this recipe kind of meets at a middle ground with some mindful moves, including using a few lower-in-fat ingredients.</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 14pt;">Matt’s Hash Brown Breakfast Casserole</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 10pt;">Ingredients:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">1 lb bag of shredded potatoes or sweet potatoes</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">½ Onion (sweet or Vidalia)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">6 Eggs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">½ roll of Jimmy Dean Maple Sausage</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">1 cup Wegman’s All-Natural Creamy Mushroom Soup (in the box)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">½ cup 2% milk</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">1 tsp Smart Balance</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">½ cup Parmesan Cheese, grated.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">½ cup Shredded Cheddar/Monterey Jack Cheese</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">2 slices Cooper White Cheddar, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">2 slices Velveeta American Cheese, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">1 tsp House Seasoning (equal parts Salt, Garlic Powder, & Black Pepper)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">½ tsp Onion Powder</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">¼ tsp Emeril’s Essence</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 10pt;">Preparation:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">Preheat oven to 350ºF.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">Cook ½ roll of maple sausage on med heat. While sausage is cooking finely dice the ½ onion. When sausage is browned, move to a bowl lined with 3 paper towels to absorb the grease. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">Using the same pan with minimal sausage drippings, sauté the diced ½ onion on med heat. Add in a few random pinches of House Seasoning. When the onions become translucent and slightly browned, add in the 1 lb bag of shredded potatoes. Add a little Smart Balance so the potatoes don’t stick to the pan. Allow them to cook and slightly brown for about 5 mins, tossing occasionally. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">While the potatoes and onions are cooking, crack 6 eggs into a med-sized mixing bowl; add milk, mushroom soup, Emeril’s Essence, House Seasoning, Onion Powder, and cheeses. Whisk ingredients together.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">Take potatoes and onions and spread them out loosely into a cooking-sprayed 3qt casserole dish/pan. Take the crumbled, blotted maple sausage, and spread it out evenly over the potatoes and onions. Then, take the egg-mixture in the mixing bowl and pour it over the potatoes/onions and sausage, making sure to evenly distribute the cheeses, using a batter spatula as the mixture pours.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">Cover the casserole dish/pan with aluminum foil.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">Put the casserole into a 350ºF oven, and cook for 1 hour.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 10pt;">When casserole is done, allow to cool for 5 mins, and then serve!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;"><span style="font-size: x-small;">If you wanted to go a step further in the health factor, you could go for some low-fat cheeses, and use turkey or chicken sausage. I tend to think that low-fat cheese is a little artificial tasting and rubbery, so take that as an option, but not really as a recommendation! Although, turkey and/or chicken sausage can be pretty flavorful if you get the right brand and flavor option (jalapeño, apple, sweet italian, etc). There are some good ones out there, and I'm thinking as I write this that I may give those a shot in the future.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;"><span style="font-size: x-small;">I hope you enjoy this breakfast casserole, a solid breakfast for all walks.</span></span></div>Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0tag:blogger.com,1999:blog-1716496517452899495.post-41440780473028977342011-02-10T22:51:00.000-08:002011-02-10T23:19:15.329-08:00Recipe from the Food Muser: Garlic BBQ Pork Loin<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I've actually tried out a few different marinades for pork loin in the last few months, thanks to some great recipes inspired by friends. However this pork loin marinade, I actually came up with myself, and I am proud to say...it is pretty awesome! So here we go:</span></span><br />
<div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic BBQ Pork Loin</span></span></b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
2 Pork Loins, 1 LB each<br />
1 CUP Apple & Eve Mango Passion Juice<br />
1/3 CUP Yoshida's Asian Marinade (Teriyaki sauce/honey is a good substitute)<br />
2 TBSP Minced Garlic<br />
1 TBSP Worcestershire<br />
1 TBSP French's Mustard<br />
1 TBSP Jack Daniel's Dijon Mustard<br />
1 TBSP Paprika<br />
1 TBSP Onion Powder<br />
1 TSP Kosher or Sea Salt<br />
1 TSP Allspice<br />
1/2 TSP Cinnamon<br />
1/2 TSP Fresh Ground Black Pepper<br />
1/2 TSP Ground Ginger<br />
</span></span><br />
<div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add marinade ingredients into a steel or glass mixing bowl and whisk until all ingredients are mixed in well.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">With a fork, perforate the pork loins modestly to allow the marinade to soak in a little more. I know they say not to do that, but yes, it actually works. Put both loins in a big freezer bag, then pour in the marinade. Seal bag almost completely, and then carefully squeeze out the air, making sure not to let any marinade escape, then seal completely. Allow pork loins to marinate refrigerated for at least 4 hours - more is always better. As a matter of fact, if you can begin marinating the pork loins late the night before, you are looking at maximum potential for awesomeness.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 350˚F. When oven is preheated, grab the bag with the pork loins out of your fridge, and put the pork loins into a long casserole pan, a 12"x 20" is ideal. The pork loins should be well saturated with marinade with the minced garlic sticking to them. Feel free to add some of the marinade into the casserole pan and if you can, scoop up some of the excess minced garlic from the marinade and apply it to the pork loin. If you have some House Seasoning (equal parts Salt, Garlic Powder, & Black Pepper ground), sprinkle a modest amount over the pork loins.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Put the pork loins into the 350˚F, and allow 45-50 mins cooking time. When time is up, take the pork loins out, and allow 10 mins resting time before cutting into the meat.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garlic BBQ Pork Loin serves nicely with Hashbrown Casserole, Homemade Mac & Cheese, Roasted Red Potatoes, and/or Roasted Asparagus. Enjoy!</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There is power in foods with intense aroma and flavor, friends. This pork loin has both, coupled with the unavoidable taste and after effects of comfort food enjoyment. Folks of all walks should enjoy this recipe, and then a movie.</span></span></div></div>Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0tag:blogger.com,1999:blog-1716496517452899495.post-84094891981682927412011-02-04T00:34:00.000-08:002011-02-10T22:54:28.965-08:00Roma Family Restaurant<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">n., <b>hole in the wall.</b><br />
A small, very modest, often out-of-the-way place.</span></span><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am a huge fan of family-owned, hole in the wall eateries. I have a top five, and three of those five are in Northern VA. One hole in the wall eatery that has become special to my wife Megan and I, is Roma Family Restaurant in Woodbridge, VA. We have frequented Roma probably more than any other restaurant in Woodbridge.</span></span><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the tradition of some of the best hole in the wall eateries of Northern VA, Roma serves a variety of Deli, American, Italian, and Greek food, all with this amazing comfort-food quality. A menu with a pretty wide selection combined with a comfortable, family-friendly atmosphere makes Roma a great place to be. Roma also recently upgraded there interior to enhance the guest experience and ambience.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My go-to's on Roma's menu include, the Turkey and Cheese Sub served hot w/ onion rings, the Steak and Cheese Sub w/ fries, Meat Lovers Pizza (pepperoni, sausage, ham, ground beef, bacon & extra cheese), or The Gyro Sandwich. I have occasionally stepped out of my go-to zone, and ordered anything from Chicken Parmigian, Eggplant Parmigian, to Spaghetti and Meatballs, which all offer the taste and comfort of family food. Roma offers an amazing in-house marinara sauce with a few variations, including a sweeter sauce and a more savory version. Whether it's a pasta entree or an appetizer like Calamari or Mozzarella sticks, the marinara sauce is a signature taste of Roma.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There are a few things that make Roma special for us. We were first introduced to Roma by a dear friend from our church, Matt Glomb who, sadly, has since passed on. Roma was one of Matt's favorite places to eat, and whenever we'd eat together, it would always be there. Roma is a tradition for quite a few folks who go to our church, and has also hosted some of the most memorable fellowship times with the praise band and the youth group. Whenever the words "Pizza Night" come up, Roma is the winner every time!</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roma has become a great tradition for great food and for being a place where great snapshot memories with family and friends can be made. It's a tradition that begins with a great family with a vision for bringing the best of their family cooking to folks of all walks.</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">*Thank you Answers.com for the best definition to <b>hole in the wall</b>!</span></div></div>Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0tag:blogger.com,1999:blog-1716496517452899495.post-79616421497099774812011-02-01T10:50:00.000-08:002011-02-10T23:01:11.697-08:00Ozzie's Corner Italian<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Many who live in Northern VA are familiar with Great American Restaurants - they are the company who brought us amazing eateries like Sweetwater Tavern, Arties, Silverado, and Coastal Flats. I have always been a fan of these places, because they bring a focused menu of culinary offerings at a decent price and consistent high quality. The most recent addition to this tradition is a modern spin on Italian food at a place called Ozzie's Corner Italian in Fairfax Corner, conveniently located across from Coastal Flats.</span></span><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My wife Megan and I had the opportunity to visit Ozzie's Corner Italian this past Friday night. We arrived around 9:45pm, which is a usually a good time to arrive at a GA Restaurant for quick seating (check out their call-ahead seating if you go earlier!) The lighting was low and ambient, and the staff offered a friendly greeting with instantaneous seating. The decor had a traditional retro metropolitan feel, dark leather booths, dark woods with elaborate designs and mirrors. I tend to favor places that are lowly lit, with a relaxing vibe.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As I looked over the menu, I noticed modern interpretations on traditional Italian dishes, although nothing that would convey unfamiliarity. The menu also includes some slightly Italian-ized American offerings like Short-ribs with Mascarpone Polenta, and a Cheddar Cheeseburger served on Panini, to name just a couple. The dish that caught my eye was a new offering called Pasta Amatriciana with Shrimp and Bacon, which sounded amazing, so order it I did - and promptly. Megan ordered the Tagliatelle and Jumbo Lump Crab, which almost made me second guess my decision, but sorry - bacon wins.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As we waited, the waiter brought us some bread, with the staple Ozzie rolls (featured at other Great Am Restaurants) and Ozzie's version of Focaccia bread. Both were fresh, and tasted awesome. If you are watching your weight, you may want to avoid the Ozzie rolls, because they somehow (deep fat fry) cram 200 calories into one roll, which is just slightly bigger than a donut hole. The Focaccia bread was very tasty, slightly oily, but a guilty pleasure nonetheless. Imagine a pan pizza crust with an aromatic Italian herb combination.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After a not-so-long wait, our entrees arrived, plated aesthetically and hot. The presentation of the Pasta Amatriciana with Shrimp and Bacon was awesome, and the first thing I noticed was the aroma of bacon and the tomato cream sauce, an awesome indicator that the shrimp was fresh. If you can ever smell the shrimp, look out. The fettucini pasta was slightly rustic and very fresh. So, in I go...I picked up a bite with some perfectly al dente pasta, bacon and shrimp and wow...incredible. The sauce was a nice balance of sweet and savory, a slight creaminess, not overbearing, followed by a slow rising heat provided by a little red pepper flake. The shrimp was tender, cooked perfectly, and completely complimented by the bacon. Ahh, bacon, will I ever be able to adequately sing your praises?</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I could also see that Megan was enjoying her Tagliatelle and Jumbo Lump Crab. We'll usually have a taste or 3 of what we have on each other's plates. As she sampled the Amatriciana, I sampled a bite of the Taliatelle - totally amazing, as well! The pasta was resting in a white wine-garlic cream sauce with shiitake mushrooms and very thin, lengthwise slices of asparagus. The lump crab was cooked perfectly and was very fresh. All of it together was amazing, and I would probably order this dish in the future...perhaps with some added bacon??:)</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I can't say enough great things about GA's Ozzie's Corner Italian. It is an eatery that fits with the rhythm of GA's culinary standard, yet offers something unique. Ozzies offers a chef-prepared taste at a great price, and I can't wait to go back. There is no doubt in my mind that Ozzie's will remain a fixture in an area where there are people of all walks looking for good food.</span></span></div>Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0tag:blogger.com,1999:blog-1716496517452899495.post-25559548126593744382011-01-31T15:22:00.000-08:002011-02-10T23:04:08.470-08:00A Food Muser is Born.<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Welcome to my food blog called, <b>Food Muser</b>. Anyone who knows me knows that I like food. If you don't know me, my name is Matt, and welI...I like food. This blog is sort of the product of conversations I have with my wife Megan and friends about food. I talk about food sometimes in detail, sometimes during an episode of The Office, sometimes she'll pause the episode and listen to my description, which is pretty cool. She said that I should start putting some of my ideas down in a journal, because sometimes I come up with cooking ideas similarly to how I come up with music, which seems like a plus, but we shall see.</span></span><br />
<div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The word "foodie" has come up a lot in the last year in the media. I'm not sure if I am a "foodie" or just a cook who sees food as an extension of artistic expression. Seriously, some of the stuff that shows up on a plate is art, albeit temporary... However, sometimes the taste speaks louder than the presentation.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My Food Muser blogs come from a glass-half-full perspective, and any light criticism I offer will be constructive and lacking of shock value. Most importantly, they will happen at the encounter of tasty food. Most of the time I'll write about food from different places, but, since I tend to eat at the same restaurants, I'll occasionally review menu items from those frequented places. Sometimes I'll be eating at a place that a little more gourmet. Maybe since I have this awesome new smart phone, I'll post quick notes about something I'm eating at that very moment.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Occasionally, I will post a successful recipe from Megan's and my kitchen or from the kitchens of friends who have inspired me to cook from those recipes or create flavorful variations. If I post a recipe of my own, I may tell you to cook it at your own risk. I love to cook, but sometimes the stars just aren't aligned.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There is so much awesome food out there, and it's possible that it could be the death of me. However, to avoid that, I'll endeavor to post healthy recipes that I find out about, or places that make healthy food in addition to the unashamedly fat-rendered and flavorful offerings.</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I hope you will enjoy and post!</span></span></div>Matt Billingsleyhttp://www.blogger.com/profile/14088685994103332678noreply@blogger.com0