May 23
This dessert is a mix between a flourless cake and a soufflé, but, with sorcery on the inside. When you fork hits the middle, a flow of warm, silky chocolate flows out. This dessert is a chocolate lovers dream. Seduction.
I head down Shady Lane to 617 Shady Lane. Every fun story should have a shady Lane, right?
If you too are a BBQ connoisseur, you likely can not count the number of times, on your sauce-licked fingers, that you visited a place called a “shack.”
Smoky and Saucy, Just The Way I Love My Chicken.
Plus, I got the chickenpox. Quite possibly this was the beginning of my cynical view of Valentine’s Day. So to you, my readers, I dedicate this poem.
Chef Frank Stitt, his wife Paradis, and the entire crew are worthy of their many accolades and awards including James Beard. Bring your company to any one of the three Stitt establishments and you are sure to impress. Desserts by James Beard nominee Dolester Miles
This happened when I ate this cake “For what is to die but stand naked in the wind and melt into the sun” - Kahlil Gibran
Twas the night before Christmas...Meg was nestled all snug in her bed, while visions of BBQ danced in her head....
Local…Funky…. Healthy…Supports Local Farms and Farmers…Top-Quality Produce…. A great contrast to the high fat, high sodium, high cholesterol Mexican, Tex-Mex counterparts, this is food that I am comfortable eating.
Slow-smoked tender pork, sweet vinegar-based BBQ sauce, served over creamy grits, and tangy greens, topped off with killer crispy onion rings. The portion size was ginormous.
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