Last night my son and I went to spend a little “QT” with my baby sister who is a great home cook that treated our pallets to her wonderfully delicious Chicken Alfredo and Cheesy Garlic Bread.
In addition to the amazing pasta, she introduced me to what I think may actually be one of my new favorite wines 😍! It was a glass of Santero Moscato & Peach.. Yummm!
I typically don’t care for Moscato however, this one tastes like a fresh, crisp, sparkling, Chardonnay infused with Champagne and Peaches. This was such a delightful wine that I definitely plan to add this to my list of favorites!
We had an Amazing visit, the food was incredible and as always I can’t wait until our next visit!
Not sure if I’ve ever mentioned this before but, for anyone who knows me personally knows that I’m slightly obsessed with Brunch. Well no.. I’m completely obsessed with brunch! I’m 100% sure it comes from my love of Enjoying Breakfast Food paired with Lunch & Dinner Entrees Mid-day or any time of day.
Oh, and did I mention Mimosas… Whaaaaatt?
Who doesn’t love to drink Champagne mixed with OJ?
That’s just plain old “Fabulous”!
Today, I woke up feeling like making Boyfriend and I Omelets but, I had a taste for a Grilled Cheese or French Toast. I started thinking… how awesome it would be to have Bacon & Cheese melted inside of French Toast and so.. it happened! 🙂
*I used 1/4 cup of Butter Pecan Flavored Coffee Creamer instead of milk and fresh Wheat Bread instead of Stale Bread.
Start with making your French toast. I like to flip after 1 minute then add my Cheese and Bacon. I added 1 slice of American to one side and about 1/4 of a cup of shredded Sharp Cheddar & A Shredded Mexican Blend to the opposite side. I broke 3 strips of Bacon in half and added the strips over the slice of American Cheese and let cook for about 2 minutes.
Flip the two halves together. Let cook for about another 2 minutes.
Until next time…
Earlier this week, I decided to stop by the Deli Counter at my local Grocery Store and bought a 1/2 lb of Fresh Water Scallops. I’m learning slowly that I am a huge fan of Oysters, Clams, Mussels, and now Scallops. I’m really excited to have learned all about Mollusks and just how extremely delicious they are. It’s an acquired taste.. I’m assuming that Shrimp and Lobster were too once upon a time when you had your first experience. 🙂
Anywhoo, this afternoon I wanted something different for Brunch and decided to Google Scallop Brunch Recipes and came across a recipe from MarthaStewart.com
Seared Scallops and Bacon (YUM!)
I wasn’t really feeling the Pasta today so, I made my scallops on the side of bacon and eggs.
My first thought is that they sort of taste like Imitation Crab Meat just meatier if that makes sense. Ultimately, they weren’t that bad. They were however, a bad choice for brunch 😦 Initially, I had planned to make them alongside Asparagus and Angel Hair Pasta with a delicious white wine sauce. Welp, I guess that’s what happens when you crave something different for Brunch. I am planning to buy them again and this time actually stick to the plan.
Until Next Time…
After a complete year of searching for lunch spots, calling for deliveries, online orders, and Food Trucks. Our building has finally opened an official Cafe that’s not only open to us (employees) but, open to the Public. I can honestly say that I’m super excited to have a new hang-out/lunch spot downtown.
It has a Starbucks feel… with a cozy lounge and a cafe style kitchen that serves really delicious Sandwiches, Pizza, and More…
Today, I stopped in to try the Malt Vinegar Steak Fries:
There’s only one word that comes to mind when I think of these fries and that’s YUM!!!!
They were hot (right out of the oven), the seasoning was perfect and they were very fulfilling so much so.. that I didn’t need a sandwich or anything. I was quite full off of the fries alone!
I guess with this being a new addition to our building. I will have time to try everything on the menu and I can give revues of the food, staff, and service as I go along.
With that being said if you live in Detroit or are visiting if you find yourself near the old Detroit Free Press Building stop in for a cup of Coffee or Tea or maybe even sit down and grab a bite! (Hours of Operation are 7am-7pm Monday-Friday for sure.. Not sure about the weekends. I’ll update).
Until next time!
I learned at the age of 13 that I have an Allergy to Shellfish meaning that I can no longer eat Shrimp or Crab Cakes. I’ve NEVER experienced Lobster and my entire adult life I’ve always wanted to eat a Lobster Tail but, couldn’t due to my allergy.
Since my 40th Birthday which was exactly 1 week ago.. I’ve been on a Journey of Self Discovery. I’m learning who I really am, what I enjoy, what I no longer enjoy, and ultimately working on the person that I want to be from here on out. I’m trying new things like Meditating Everyday (10 minutes a day).. Reading New Books.. Blogging ;).. and Cooking.. trying recipes of foods that I’ve never eaten or would’ve never thought of experiencing. Which brings me to my recent experience… Mussels.
I did a little research online learning that I’m not allergic to all Shellfish. I’m allergic to Crustaceans (Shrimp, Lobster, and Crab) however, am not allergic to Oysters which are Shellfish but, fall under the Mollusk Family (Oysters, Scallops, Mussels, and Clams).
I told my dear friend and co-worker Jazzmin (aka Ms. Carrie Snaxshaw) that I wanted to try Mussels and Scallops for my birthday, and because she’s such an awesome friend… she told me that I should… not because she’s a bad influence and wants to sit in the ER with me (I know that she totally would) but, because “She loves them” and they’re so good! 🙂
Last night.. I felt brave enough to try them.
I found a recipe online:
gave it a try…
I didn’t do anything fancy.. I simply added the garlic, butter, black pepper, and wine . Made a mess of my stove as you can see in the pic. I put them on a plate and poured a glass of wine.
End result… they were absolutely Fabu’ licious! Simply Amazing!!!
Best part… No Emergency Room Visit for Me.
This was overall a great experience and makes me look forward to trying new food. Please come back to see what new thing I’m doing. 🙂
Until next time…