Guys. I fell in love in Hiroshima. Naturally, it was with a food. Hiroshima style okonomiyaki. And yes, when you eat it, sweet love music plays just like in this video.
Acadiana, Louisiana (by SaveurMagazine)
Pumpkin patches are a common sight along the roads of Pennsylvania’s Amish country in fall. // Photograph by Joelle Morris, My Shot
To enjoy artisanal cheeses year-round, follow U.S. 7, within the “Vermont Cheese Trail,” north from Bennington, through to Middlebury (with seven cheesemakers in the vicinity), then to Burlington. Aside from the famously aged Vermont cheddar, choices now include feta, goat cheese, and ewe’s milk cheese. Planning: The Vermont Cheesemaker’s Festival is held every July.www.vtcheese.com
Blueberries, Rhode Island
As you journey along R.I. 77 from historic Tiverton Four Corners to Sakonnet Point, watch as the landscape changes from stone-fenced pastures and woodlands to vineyards. After a wine tasting at Sakonnet Vineyards in Little Compton, enjoy the cooling breezes at Sakonnet Point, then return to Tiverton for blueberry ice cream at Gray’s Ice Cream Shop. Planning: Visit in August when the produce at Rhode Island roadside stalls runs from blueberries to sweet corn.www.gonewport.com
Pumpkins and Chocolate, Pennsylvania
From Philadelphia, head west on U.S. 30 through Amish farm country to Lancaster, where the Landis Valley Museum hosts “Harvest Days with the Pumpkin Patch” in October. The same weekend (this year on October 9), a “Chocolate Walk” in nearby Lititz invites you to visit over 20 chocolate-tasting sites. Take the slow lane on an Amish buggy ride in Bird-in-Hand or Ronks, down roads lined with amber autumn color. Planning: For all things chocolate, and a theme park, spa, and zoo visit Hershey, 25 miles northwest of Lititz.www.padutchcountry.com
Start a tour of the Peach State at Macon and head south to the town of Byron. In June’s warmth, peaches are at their peak, weighing down the farm stalls and starring at the Fort Valley Georgia Peach Festival. This is a chance to see—and taste—the world’s largest (11 feet wide) peach cobbler. It’s so big that its sweet biscuit topping has to be stirred with canoe paddles. Planning: Ga. 49 south of Byron is known as Peach Parkway. www.gapeachfestival.com
Throughout Michigan, May is the time for cherry blossoms. In mid-July, just as the cherries ripen and are ready for picking, Traverse City hosts the National Cherry Festival, first held in 1926. Here cherries are used in everything from vodka to cheesecake. Take Rte. 22 outlining the Leelanau Peninsula—stopping to sample cherry wine en route—through orchards and vineyards to Glen Arbor, where cherry-themed goodies can be found at the Cherry Republic Shop.Planning: You will need to buy tickets in advance for many events during the popular National Cherry Festival. www.absolutemichigan.com
Add to this list my dreams of wine touring in California, the Cranberry Highway, Apple Picking in New York, and my already fave of strawberry/blueberry/blackberry picking in Louisiana. Represent.
If you like travel food porn, you will like this website. They also have a tumblr.
I want everything.
Foreplay: Food Porn Just Before the Lunch Hour
Fried chicken, Husk, Charleston, SC
This chicken is a perfect example of Brock’s breadth: For the purists, there is a buttermilk bath and a cast-iron pan filled with fat for frying, but Brock has a few tricks up his sleave to blast this bird into another stratosphere. To ensure the chicken is moist and seasoned to the bone, there is an overnight soak in sweet tea. To provide a more formidable crust, there is a blend of soft biscuit flour and crunchy cornmeal. And to ensure you pledge your undying loyalty to Brock and his legions of bad-ass line cooks, there is a heart-thumping convergence of four fats used to crisp up the chicken: lard, rendered chicken fat, melted Benton’s bacon fat, and rendered country ham scraps. At the last minute, Brock floats in an island of butter, which melts into the mix and gives this chicken a brilliant sheen.
Oh. My. God.
OH MY WORD.
Saw this this morning and knew I had to make it for dinner. I did. It was f**king delicious.
Pasta Carbonara by Pioneer Woman
I also made her Spaghetti with Artichoke Hearts and Tomatoes earlier this week. Also fabulous. I think I love her.
I made the best cookies!
and I mean, THE BEST.
I am usually absolutely awful at making cookies (even place n’ bakes). But gosh darnit I missed chocolate chip cookies so I decided to make some. I more or less used Smitten Kitchen’s crispy chewy chocolate chip cookie recipe, using european measuring devices and a lot of guessing. Then - here’s where I went crazy - I grabbed cocoa powder and added about enough to cover the lump of dough I had made, and also added a heaping spoonful of peanut butter. My heaping spoonful = the kind where really, you know it’s actually two spoonfuls.
I know it’s not a “real” recipe but I really suggest you try it. They are so moist on the inside, crispy on the outside, and have just the slightest hint of peanut butter. In a word, perfect.
This post is dedicated to Sarah Samuel.
Some things I consumed while in the USofA - Part II: NYC
cheap Chinese - CHICKEN & BROCCOLI
dank burger from Burger It Up
too much Brooklyn Brewery beer
Some things I consumed while I was in the USofA - Part I: Louisiana
bbq pork sandwich
many many cookies
gallons of sweet tea
red beans and rice
Louie’s banana pancakes
avocado + burger
plenty of Abita and Blue Moon
Cane’s chicken fingers
Counter Culture frozen yogurt
SO MUCH NOMMING THIS WEEK! Baked a Not-so-Gooey Butter Cake and a Mars Bar Cake (originally Milky Way Cake) for a cake party this weekend and also made macaroni and cheese with caramelized onions and cherry tomatoes for my second Thanksgiving dinner! I will probably be in a food coma for the next few days.
I’ve made my first Thanksgiving dinner on my own! Fried turkey fingers, green bean casserole, smashed potatoes, dressing, and then apple pie with dessert! (Plus Breton cider, yummmm). The lighting in our apt is awful, especially for food. But it definitely was delicious.