Pulled Pork Hoagie With Mary being a travel nurse now, and the two of us moving around the country on a regular basis, we have plenty of opportunity to feed other people. We occasionally feed not only the people we stay with, but more often we feed the staff she’s working with in a given […]
The overstuffed fresh lobster roll at Five Islands Lobster Co., Georgetown, Maine, on July 5, 2018. I had first attempted to eat lobster in May of 1991 at a popular seafood restaurant on the east coast. I won’t say which restaurant, as it’s still open at the time of this writing and they’re still serving […]
Click this image for a larger version. What do you do when someone you seriously love, like a daughter, asks for six-foot subs for an event? How do you handle what seems a request with all kinds of possible logistical problems? Well, lemme tell ya’ … It’s a simple concept: Guys aren’t supposed to attend […]
Inspired by the sirloin steak sandwich I had at Quaker Steak & Lube a few weeks ago in Charleston, WV, this evening’s dinner was just a bit on the filling side. I’d slow-cooked a pork loin (seasoned with Kosher salt, pepper and granulated garlic) in a crock pot in its own juices for the entire day. […]
The Smoked Salmon Omelet with cream cheese, capers and dill at Jeanne’s Café in Grand Haven, Michigan I didn’t eat this omelet. Neither did Mary. Oddly enough, some biker we met at a rest area ate this particular Smoked Salmon Omelet. Already, you’re definitely getting the wrong image of the guy. Believe you me, we had […]
Update, September 29, 2014 – Here is a link to the current restaurant that’s at One Island on the bridge: www.virginia-originals.com Update, June 6, 2009 – This post … well, it’s garnered a bit of attention since I posted it about a week ago. I don’t really know how people are finding it, but they’re […]
Reader Erik pinged me this morning about my not covering the Chateau Louise here in Luna Pier. Doode, half the current kitchen staff was hired out of our living room … And then he wrote: Erik: Now you need to write up Red Wells. 🙂 me: ‘Red Wells’? Sound like a skin condition … Erik: […]
Macaroni. Cheese. Lunchmeat. It doesn’t get much better than this. Something pinged in my brain earlier today when I read part of the comment Grit Magazine Editor In Chief K.C. Compton left on the post prior to this one. She had written in-part: I’m trying to foment a Great Mac & Cheese Debate now as […]