My Christmas present arrived early this year. The twins are home! Lucky for me Jamie is in a baking mood and immediately tackled one of our favorite cookie books, Dorie’s Cookies. So, without further ado…
Heeeeeere’s Jamie with Day 3, 4, and 5 of our 12 Days of Cookies
Hey everyone! Jamie here. Home for the holidays! I got home Thursday night, so naturally, I have already baked three different kinds of cookies. I decided that mom needed some help with completing her “12 Days of Cookies” blog posts. Between you and me, she gets MAJORLY stressed when she bakes during the holidays, so knocking out three different cookies for her is really just me trying to make my holidays a lot more pleasant. But don’t tell her I said that.
To be honest, I’m really not a cookie person. I’d much rather eat a slice of super dense chocolate cake than a gooey chocolate chip cookie. Call me crazy, I know. I will say that baking cookies is a little more enjoyable than baking cakes. It’s SO easy! They take a 3rd of the time to bake, and once you bake them you don’t have to spend extra time making more frosting or fillings which really means I only have to do dishes once. (HUGE).
I picked these three cookies because they looked pretty easy to me, and their pictures in the cookbook looked pretty good. The Swedish Visiting Cake Bars are better cold and almost have a custard-like taste to them. My dad wasn’t super thrilled about all the almonds on top, but I think they add a nice crunch. They are more cake-like than you would expect, but they have an awesome almond flavor that I am a huge sucker for. These cookie-cake bars definitely grew on me. The Snowy Topped Brownie Drops are basically small lumps of brownies with a ton of powdered sugar on them–what’s not to like??? Unless you don’t like chocolate. My least favorite part of these cookies is that the dough must be chilled for at least 3 hours. I tend to get impatient and want to finish baking all in one fell swoop. But my dad did say that they are his favorite of the three, so maybe it’s worth it. Last but not least, the Coffee Malteds cookies. I made a tiny mistake (or a huge mistake if you talk to my mom) when I didn’t sift the malted milk powder before mixing it into the wet ingredients, so my cookies have some weird lumps of malted milk powder in them. But other than that, they taste pretty good (ps. you can’t even taste the weird lumps so w/e). I dipped them in chocolate, which in my opinion makes them 10000000 times better. We are taking the cookies to our annual pre-school cookie exchange tomorrow, so we’ll see which one is everyone’s favorite!
HI CLAIRE
Attention Java Junkies! Coffee Malteds: Day 5 of 12 Days of Cookies
Coffee Malteds from Dorie’s Cookies a great cookie for all Java Junkies and even those that aren’t coffee lovers. The addition of malted milk powder adds a nutty, vanilla, earthy flavor-a touch of Ovaltine in your cookie. To take them over the top, Jamie dipped them in chocolate, genius!
8tablespoonsunsalted buttercut into chunks, at room temperature
1/2cup100gms sugar
1/4cup50gms packed light brown sugar
1tablespoonground coffeepreferably from espresso beans (or use instant or powdered coffee or espresso)
1/2teaspoonfine sea salt
1large eggat room temperature
1large egg yolkat room temperature
1teaspoonpure vanilla extract
Instructions
Preheat it to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Whisk the flour, malt powder, and baking powder together.
In a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter, both sugars, espresso, and salt together on medium speed until well blended, about 3 minutes. Scrape down the bowl, return to medium speed and, one by one, beat in the egg, yolk, and vanilla, beating for 1 minute after each goes in.
Turn off the mixer, add the dry ingredients all at once and pulse, just to begin incorporating the flour and malt powder. When the risk of flying flour is passed, mix on low speed only until the dry ingredients disappear into the dough. You'll have a rather crumbly dough, but that's fine. Give the dough a few last turns with a sturdy flexible spatula and then reach in, knead if necessary and gather the dough into a ball.
Using a small cookie scoop, scoop out level portions of dough, or use a teaspoon to get rounded spoonfuls. Roll the dough into balls and place them an inch apart on the lined baking sheets.
Bake the cookies for 14 minutes, rotating the baking sheets top to bottom and front to back after 8 minutes. The cookies will be soft and golden only around the edges; they won't look done, and they're not—they'll firm as they cool. Transfer the sheets to racks and then, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.
Do Ahead
Packed in a tightly covered container, the cookies will keep for up to 3 days (after that, they get firmer and are perfect for dunking...in coffee, of course). Wrapped airtight, they can be frozen for up to 2 months.
Day 2 of 12 days of Cookies. I am off to a slow start having posted the first cookie days ago. But I promise, this cookie will make up for the wait. Once again I found a delicious treat in Ottolenghi’s dessert book, Sweet. Yep, my new fav. I am a sucker for shortbread and their Yo-Yos are just that, buttery, melt in your mouth shortbread cookies. They didn’t stop there, the cookies are then paired with a luscious buttercream to make an absolutely delicious sandwich cookie. Perfect for a holiday cookie platter.
The cookies are made with custard powder, an English invention. A thickening agent like cornstarch, the custard powder gives the cookies their sandy texture. The addition of annatto to the powder creates that lovely yellow-orange hue. I found Bird’s Custard Powder at a local Indian supermarket, cornstarch can be used instead but I love the color from the Bird’s Custard.
The dough comes together quickly. Dry ingredients are sifted into a bowl and butter cut into it. The mixture starts out very dry and crumbly but after adding the vanilla and increasing the speed of the mixer the dough comes together nicely.
Use a tablespoon ice cream scoop to measure out portions of dough. Roll each scoop into a smooth round ball and then smoosh each with a fork.
I have a confession to make. I couldn’t find rhubarb so I substituted strawberries instead to make the buttercream. The berries give the buttercream both flavor and color and make very striking sandwich cookies. No wonder they call these cookies Yo-Yos. Can’t wait until rhubarb is in season.
and to get you into the holiday baking mood….Mariah
When the holidays roll around and the feasting begins, you can find me eyeing the array of side dishes on the table. Yep, scoop me some sweet potatoes, pour on the creamed spinach, and pile high the mashed potatoes. While everyone oohs and ahs over the turkey, I’ll be laser focused on the sides, like the STUFFING. I adore stuffing, especially my mom’s bread stuffing, but my second favorite is a Chinese rice dish. It’s called Gnaw Mai Fan. Sounds delicious right? No? Also known as Sticky Rice Dressing, it is the Asian contribution to the Thanksgiving table.
You start with sweet (glutinous) rice, add fragrant shiitake mushrooms, sweet & salty Chinese sausage aka Lop Cheung, dried shrimp, and finish with a generous amount of green onions. Sounds easy right? It is, but the hurdle is getting the ingredients, unless you have an Asian market nearby.
Primer for Sweet Rice Dressing
Moving from left to right; long-grain rice, green onions, dried shrimp, Chinese sausage, and dried shiitake or black mushrooms. Behind the mushrooms is the short grain sweet rice (or glutinous rice) and in the back are bottles of oyster sauce and soy sauce used to season the rice. Yep, two kinds of rice. I mix the glutinous rice with regular long-grain rice to lighten the rice mixture. All of these ingredients can be found in most Asian markets. The dried shrimp and sausage can be found in the refrigerator case. Sauces to use? the following two are key. I swear by Lee Kum Kee Oyster Sauce and Lee Kum Kee’s Premium Soy Sauce are my go-tos, but Pearl Ridge and the Korean brand Sempio 501 are good too.
Soak, Soak, Baby
Soak the dried mushrooms and shrimp in warm water for approximately 15 minutes or until soft. Drain and reserve the soaking water from the mushrooms and shrimp. Wash your long grain rice and drain. Add the glutinous rice and long grain to your rice cooker. Yes, your rice cooker. I have absolutely no idea how to cook rice in anything else but a rice cooker (use the measuring cups that come with your rice cooker). Strain and add reserved liquid from mushrooms and shrimp to the pot, add chicken broth to make up the difference. Place Chinese sausage on top of the rice and turn on the rice cooker.
Prep the other ingredients while the rice is cooking. Optional additions include ground seasoned pork, char siu(bbq pork), bacon, and roasted chestnuts. It’s your rice dish, go crazy. I usually add seasoned ground pork or chicken.
In a pickle, I have used Japanese short-grain or sushi rice in place of the glutinous and long grain rice combination. Shhh, don’t tell my Mom! My kid has made this for his Friendsgivingcelebration to rave reviews.
This dressing works well as stuffing for turkey or chicken, use it just like any bread stuffing. If served on the side, add the pan drippings to the rice for a flavor boost.
A traditional Cantonese Rice dish to use in place of stuffing during Thanksgiving!
Course Main Course, One dish meals
Cuisine Asian
Keyword gnaw mai fan, Sweet Rice Stuffing
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Equipment
Rice Cooker
Ingredients
2cupslong grain riceusing the rice cooker mesuring cup
2cupssweet riceusing the rice cooker measuring cup
4lop cheungsteamed with rice, removed and diced
1/2 cupchar siu (bbq pork)Reduce lop cheung to 3 and substitute diced barbecue pork
4dried black mushrooms (shitake mushrooms)soaked in warm water until soft, diced, reserve soaking liquid (use 1-1.5 cups of water)
1/4cupsmall dried shrimpsoaked in warm water with black mushrooms
2slicesfresh gingersize of a quarter
3-4cupschicken stockyou can use commercial low sodium chicken broth
3green onionschopped
Ground pork and marinade
1/3cupground pork or chicken
1tspeach sherry, oyster sauce, soy sauce
1/4tspsugar
dash of salt
1pinchwhite pepper
1sliceginger
Seasonings
1-2TbspSoy SaucePremium LKK Chinese Soy Sauce or Korean Soy Sauce (Sempio)
1-2TbspOyster sauceLee Kum Kee brand-Lady, boy in boat label
Garnish
Cilantro
Green onion
Instructions
Cook rice in rice cooker with reserved soaking liquid from mushrooms and shrimp and chicken broth.
Marinade ground pork for 10-15 minutes.
Heat pan, add 1 T oil, when hot, add ginger and fry 30 seconds, add drained dried shrimp and 1 t water, sauté 30 seconds then add ground pork, saute just until pork is no longer pink.
Add mushrooms and lop cheung. Sauté additional minute or two.
Add green onions, saute' another 30 seconds and remove from heat.
Pour rice into large mixing bowl. Fold in sautéed ingredients, mix soy sauce and oyster sauce together and add to rice. You will probably need more, just use a 1:1 ratio of soy sauce to oyster sauce.
Mix thoroughly.
Notes
Leftovers can be pressed and shaped into rice balls for a tasty portable snack-thumbs up from my kids!
Do Not Laugh. Yes, this is a recipe for jello, not the boxed Jello you made with your mom when you were a kid (your job-pour the contents into a big bowl), oh no. The Asian version of Jello, Almond Jello. So good, it brings a whole new dimension to Jello. It’s delicious, light and refreshing.
If you have ever had a meal in a Chinese restaurant which served dessert other than fortune cookies, it might have been Almond Jello. Unfortunately, much of the Almond Jello served in restaurants isn’t very good. I have a theory, LOTS of Asians are lactose intolerant so milk is used sparingly. Well, that’s what makes Almond Jello YUMMY, the addition of milk-like the white layers of finger jello or the cream cheese in that funky but delicious Lime and Pineapple Jello Ring that everyone’s aunt (who couldn’t cook) brought to every potluck. Jello with Moo-magic.
When I was a kid the fanciest restaurant in Chinatown was The Empress of China. In its heyday celebrities and politicians clamored there. My folks would take us there for very special occasions-birthday dinners for grandparents, wedding banquets and Chinese New Year. High on the 6th floor, it had the most breathtaking views of the City and the East Bay. I loved the Green Jade Mist Almond Delight, their version of Almond Jello. Served in a goblet with a touch of Creme de Menthe it was the glitzy ending to a fancy meal.
Typically Almond Jello is topped with fruit, not creme de menthe. You can use mandarin oranges or fruit cocktail (when is the last time you had fruit cocktail out of a can, strictly nostalgic choice) or Lychees. Use fruit packed in light syrup or its own juice. I add the syrup or juice to the jello so it just slides down your throat, like having jello soup. Confession, I loved pouring milk on my jello, same effect. Canned fruit makes it a great winter dessert when fresh fruit can be hard to find. You could jazz it up seasonally by adding fresh strawberries or blueberries. This recipe makes soft jello which I happen to like. If you like jello that has the consistency of finger jello, reduce the amount of the water in the recipe to 3/4 cup of each and the milk to 2 cups.
When I was pregnant with my oldest, my craving was Almond Jello. I made vats of it, doubling, tripling, even quadrupling the recipe. Seriously, it was like gestational crack.
These days I make Almond Jello when my oldest kid comes home. He loves it. If I don’t steal a couple of scoops before I let him know there is a bowl in the fridge, I will have lost my window of opportunity to have some.
It’s stupid easy, so delicious. Try it, who doesn’t like jello?
This holiday season I am determined to post a Twelve Days of Cookies list and I will only stand a chance if I start now. This month Food 52 Baking Club is featuring Ottolenghi’s book Sweet authored with Helen Goh, his dessert partner in crime. As with all Ottolenghi books, this one is beautiful, worthy of your coffee table, but more importantly, worthy of use in your kitchen.
A long long time ago in a kitchen somewhere far away, I tried to make madeleines. I flopped, and since then my madeleines pans have been relegated to the back of a kitchen cabinet. Looking for a recipe to try for National Cookie Day (yesterday, hope you made a batch) I came across Ottolenghi’s Saffron, Orange and Honey Madeleines. They looked and sounded so delicious I decided to pull out my forgotten pans and give it the old college try.
I’m glad I did. The madeleines are buttery, cakey, tender, everything a madeleine should be and more.
The batter is made in a food processor (oh snap). Eggs and sugar are whirled in the processor, flour and leavening added, pulse a couple more times and then add the saffron infused melted butter. The batter is poured into a WELL BUTTERED AND FLOURED pan (trust me on this) and baked for 7-9 minutes. In those short minutes, your entire kitchen will be blanketed by the aroma of vanilla, butter, and orange, heavenly.
The cooled madeleines are popped out of their shells (haha, get it?) painted with heated honey (watch your fingers, the honey is hot) and one end rolled in ground pistachios.
So good. If you don’t have a madeleine pan you could probably use a mini-muffin tin…they’ll still be delicious but they just won’t be the same (sigh).
You can find the recipe on Bon Apetit but without weight measurements (boohoo). If I were you I’d splurge and get the book, totally worth it!
I recently received Top Chef Winner Kristen Kish’s beautiful book, Kristen Kish Cooking: Recipes and Techniques from Blogging for Books. Right off the bat I am going to say I am torn. It is a DROP DEAD GORGEOUS book and I am in love with it…but from afar. This is like that “out of my league” guy I was never going to get and if he ever spoke to me, I would have sounded like a babbling idiot…intimidated by his awesomeness.
My first run through of the book, I literally drooled over every dish. All I could think was has she opened a restaurant yet? If so, where is it? I’m making reservations. Actually making one of her creations seemed daunting.
Each plate is a work of art, each plate reminds why she is a chef and I am a home cook with kids, a dog and a job that will pay for a visit to wherever she ends up creating her beautiful food. Her presentation is stunning simplicity that belies the complexity and thought she puts into each dish. Each recipe is accompanied by a story from her life or how the recipe came about. I loved reading these little vignettes. Her description and use of a variety of techniques in each recipe will no doubt make anyone a better cook.
The second time I picked up the book I knew I had to gather up the guts to pick a couple of things to try, after all I needed to review the book. The book is divided first by snacks, salads, sweets and by protein-meat or from the sea. Each recipe contains liners on what techniques are used in the recipe and ingredients in one column and directions in the inner column. Very well organized.
Confession, I looked for the easiest recipe I could try. A dish that didn’t require special ingredients or a multi-step process to make.
I decided on her Sour Cream Cake, Pecan, Malted Milk Creme Fraiche, baking is in my comfort zone. The batter was fairly straight forward, I have a 8-inch round cake pan and amazingly I also had the malted milk powder.
Things were going smoothly…right up until I put the batter in the pan. Hmm, it’s a lot of batter, it’s pretty dense, maybe it doesn’t rise that much.
WRONG. Though I knew better I wanted to follow the directions explicitly. Halfway through baking the batter oozed over the sides of the pan like the BLOB and dropped onto the floor of my oven. I quickly shoved some foil underneath, a little smoke but at least the smoke alarm didn’t go off, catastrophe partially averted.
I e-mailed Kristen and she was great. She recommended a springform pan or extending the walls of my pan with a parchment collar. Mine took well over an hour and was still undercooked in the center. The edge was delicious, the cake was buttery and tender. She texted me again after making the cake for her family. Hers took 49 minutes to bake and she used a deep 8 inch springform. Definitely going to try this again.
I tried a second time using a 9 inch springform and to prove you can teach an old dog new tricks I extended the sides with parchment. In my haste I used butter that was still cold, I thought I could get by. WRONG AGAIN. Mea culpa. Ugh, the cake came out a little dense. It required around 50 minutes to bake despite the larger pan.
Note to self and everyone, use a pan with at least 3 inch sides or taller and room temp butter! No shortcuts.
I will try again as the third time is always a charm. I think I would use light brown sugar instead of dark for a milder flavor. I love the nuttiness and the crunch of the pecans and the hit of salt in the topping.
Whew.
I then tried her recipe for Cavatelli, Corn, Roasted Tomato, Thai Basil.
Full disclosure. I CHEATED.
I bought pasta instead of making the cavatelli. The sauce was easy to prepare and delicious. I love the roasted tomatoes and charred corn and the creaminess of the sauce. Much like a carbonara, egg yolks and hard cheese (Romano) are stirred together and hot pasta is added to the mixture which creates a silky lovely sauce. I added a splash of the pasta water to thin it just a bit. Yummy. The Thai basil added color contrast to the dish but just a hint of flavor. I hope it’s not blasphemous but I think I would add a bit of bacon or pancetta next time..yummy
I was about to try her recipe for egg pudding but for 8 eggs (4 servings) it calls for 10 tablespoons of butter, some creme fraiche and a brown butter drizzle on top. Luckily, within the directions I could only account for 7 tablespoons of butter, I’m ok with not using the remaining 3 tablespoons. Decided to save this for a day when I work out first.
There are recipes I am definitely going to try. Even a couple that look pretty involved but sound deliciously worth making. Roasted chicken thighs and Labneh (but first gotta get those Calabrian chilis), Braised Potatoes with Pancetta and Comte, the Potato Puree with Chicken Skin Crisps and the Hamachi, Sweet Onion, Bacon, Miso and Potato are on my bucket list. Until then I will keep her book on my coffee table to salivate over and enjoy.
Steamed Pork Patty with Salted Duck Egg-This is My Soul Food
When my kids come home I get busy in the kitchen making EVERY SINGLE DISH they love. Their favorites, from soup to dessert/ I usually have a pot of chili or spaghetti sauce simmering on the stove while they’re home and I pull out my Dad’s recipes for down-home Chinese dishes. Wes makes short rib stew and carrot cake. It’s 24-7 cooking and eating. What can I say? The Asian language of love is food.
Like Father Like Son
My dad and grandfather were the cooks in my family. My grandfather cooked for a living. Before going off to work we would often have early dinner with him. Always Chinese food, I was surprised when I found out later he was a line chef at Original Joe’s on Broadway and also at the famed Tonga Room at the Fairmont Hotel. For my Dad cooking was his passion.
Both of them made down-home dishes like Steamed Pork Patty with Salted Duck Egg, Fuzzy Melon soup, Steamed Chicken with Lop Cheung (Chinese sausage) and Black Mushrooms, or whole fish (yes,that means the head too) with green onions and ginger. I loved watching them cook and savored eating these dishes even more. When I went off to school in Los Angeles, I would often call home to ask my Dad how to cook a favorite childhood dish. It was my connection with home and family and a way to keep them close.
A flurry of cooking this past week while the boys were home and the multiple “how do you make” calls from Jamie (who was stuck in Houston) prompted me to add a new section to 3Jamigos. I call it Soul Food. It’s down-home cooking, cherished recipes to share with family and friends. Take a peek, it might bring back some great memories. Or share a family favorite, I would love to post it on my blog.
My inaugural post for Soul Food is a down-home favorite, savory Steamed Pork Patty with Salted Duck Egg (咸蛋蒸肉饼). You can find it in hole-in-the-wall Cantonese (southern China) restaurants or if you get invited over for family dinner at any of your Cantonese friends’ homes. In Chinatown, the best place for this dish was Sun Tai Sam Yuen on Jackson Street in my humble opinion, lol.
The ground pork is seasoned with soy sauce, oyster sauce and topped with the salted duck egg. Think of this as a version of a sausage patty topped with a fried egg. See, not so strange after all. My kids scoop up chunks of the patty and egg and mix it into their rice. Yum.
Things They Don’t Tell You in Cookbooks
Although simple to make, there are pearls of kitchen wisdom on how to prepare this dish. First, the pork. My mom would tell me to buy pork butt or shoulder and hand-chop the pork at home, better texture. The pork itself should not be too lean as the fat adds flavor and keeps it from drying out. This primer on pork pretty much holds for any dish that requires ground pork-don’t buy pre-ground (ok, sometimes I cheat-there is a coarse ground version in Chinese markets), and ask for “bun fei sau-half fat, half lean” (半肥半瘦). This is not a health-conscious choice, lol.
Duck, Duck, Go…get Chicken, it’s Ok
Raw salted duck eggs are hard to find. I was really excited when I found local salted duck eggs at Marina Foods from Metzer Farms. Great quality. The eggs are brined in a salt solution for approximately a month. At the end of the month, the yolk has hardened, the white has a gelatin-like consistency, and the egg has a wonderful briny flavor that goes well with pork. You are more likely to find salted chicken eggs which are perfectly acceptable.
When mixing the seasonings and egg into the pork, stir in ONE DIRECTION only. So pick, clockwise or counter-clockwise and stick with it. DON’T ASK ME WHY (ok, I googled it, supposedly it keeps the meat tender). My Dad told me to do it this way.
This is How We Do It
Place seasoned pork in a glass pie plate, smooshing it around the plate. Fill a Chinese rice bowl 1/3-1/2 full with HOT water. Slowly pour the hot water into the pork, stirring and breaking up the pork further. The final mixture will be loose and wet looking. Slice the yolk of the duck egg into quarters or 4 slices. A word of warning, it will be a little slimy feeling. Flatten the pieces of yolk with the side of the knife. Place the flattened pieces of yolk on top of the pork distributed evenly around the patty. Top with green onions. Place in steamer and steam over medium-high heat for about 15 minutes or until the juice runs clear when pierced with a knife or chopstick.
Just before serving, garnish with more green onions or cilantro and a drizzle of oyster sauce. Serve with a big ass bowl of rice!
Microwave Magic
You can also cook this dish in the microwave instead of steaming it! I have Cook Anyday microwave cookware now, but if you have a vented microwave dish use that. I have a teeny 600-watt microwave. Cook at full power for 8 minutes, done! Adjust for your microwave, for example, a 1000-watt microwave, I might just use 70% power and nuke it for the 7-8 minutes. For foods that are traditionally steamed, you don’t want to zap it quickly as much as gently cook it All in one bowl, no messing with a steamer contraption. Mind-blown microwave cookin’.
1/4-1/3Chinese rice bowl of hot waterapproximately 1/3 cup of water
1Egglarge
1Salted Duck EggFound in Chinese Groceries in refridgerator section or with egg, should be uncooked.
Seasonings
2tsp.Soy Sauce
1tspoyster sauce
2tsprice wine or sherry or sake
1/2Tsp.Sugar
1/4tspSalt
Dash of white pepper
Garnish
Green Onions And Cilantrochopped or sliced to look pretty
Instructions
Separate duck egg yolk from the egg white. Reserve the yolk.
Place pork in a shallow bowl or glass pie plate that you will end up using to steam/microwaving it in. Scramble the salted duck egg white with the whole egg, add to the pork.
Stir pork with egg mixture and seasonings, stir in one direction!
Slowly add hot water to the pork mixture, and scrambling the mixture as you add the water. This will make it will look soupy.
Garnish with reserved egg yolk that has been cut Into slices. This is a process. The egg yolk is sticky and ok, kind of slimy (like an egg-duh). Since it has been brined it will be solid. I cut it into quarters and then gently smash it with the side of a knife to flatten each piece. Sprinkle half of the sliced green onions on top.
Steam for approximately 15-20 minutes, when pierced with a chopstick or knife the juices should run clear not pink.
Drizzle with oyster sauce and top with cilantro and the rest of the green onions. If you want a nice sheen, hit it with a little hot oil. (This will also bring out the flavor of the cilantro and green onions when you pour the oil over it.
Serve with rice, lots of rice, copious amounts of rice. Really.
Oh, the places you’ll go, the places you’ll see, the places you’ll eat ….put Nashville on your bucket list of cities to visit! To add to my previous visit to Nashville!
Beautiful morning walking the bridge off of BroadwayBroadway during the day, at night this street comes alive..live music and people everywhere having a good timeMorning in Nashville I hit my fav, Crema for coffee and yes the quintessential hipster dish, avocado toast
SOME MIGHTY FINE BRISKET AT MARTINS in 12 South
Dinner with Vandy Family! Houston Deb and California Deb (me) had our serious doubts about going for Mexican food…but it was pretty darn tasty! Brisket tacos and corn on the cob with crema, chili, and lime.
Damn fine cuppa coffee. We walked to 12South and stopped for coffee at Frothy Monkey and cronuts at 5 Daughters-totally calorie worthy. Check out Urban Grub too!
Cronut Heaven
Vandy beats Kansas!
Yes, Kolaches in East Nashville..so good
Yes, Dorothy, there is ramen in Nashville. Otaku in The Gulch, close to Biscuit Love, another favorite!
Yes, Dorothy, there is ramen in Nashville. Otaku in The Gulch, close to Biscuit Love, another favorite!
