Pass The Dish Gluten-Free Pasta Veggie Salad

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This recipe is a great one for a crowd. It is made with gluten-free pasta and is loaded with veggies. Make this one for your Labor Day crowd or bring it along. It has staying power outside because there is no dairy in it.

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Pass The Dish Gluten-Free Veggie Pasta Salad

Makes 30-1/2 Cup Servings

Ingredients

1 14 oz Bag Gluten-Free Pasta

1 Red Bell Pepper

1 Orange Bell Pepper

1 15.5 oz Can Black Beans

1 15 oz Can Whole Kernel Corn

1 16 oz Bag Frozen Peas

1/2 Cup D’Avolio Blood Orange Olive Oil (Divided)

1/2 Cup Cranberry-Pear white balsamic vinegar

1 Cup Italian Parsley

Salt and Pepper to taste

Instructions

Put a large pot of water on high and cook pasta according to package instructions.

Rinse and dry parsley. Chop.

Meanwhile, dice red and orange bell pepper.

Drain and rinse black beans and drain corn.

Drain pasta in colander. Put 1/4 cup of oil in empty pan. Put pasta back into the pan and lightly toss.

Add bag of frozen peas and stir gently. Add beans, corn and both peppers. Stir gently.

Add remaining 1/4 cup oil and 1/2 cup vinegar. Stir gently. Add parsley. Stir Gently.

Have a yummy day!

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Social Media and Ginger Cake

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Let me open this by saying were it not for social media, you would not be reading my food and life blog on WNYPapers.com. Here’s why:

When I decided to spin my blog away from an online news source in 2012 the first follower I had on my WordPress.com site was WNYPapers. It was not immediate but it got me thinking about the folks who were interested in reading my work. Who are they?

It’s relatively easy to figure out with social media.

Primarily I use Facebook and Twitter. My foodie persona on Facebook is JudeTheFoodie and can be found here. Here people can chat with me directly and I find this to be the easiest way to have direct interaction with other foodie friends. By “liking” this page you can also become part of the conversation.

Twitter is still a mysterious social media to many with lots and lots of rules attached that to someone with little experience would view as mishmash. @JudeTheFoodie is the “handle” I use on Twitter to Tweet my foodie experiences including travel.

Here are just a few things to know about Twitter to help you understand the puzzling world of Tweeting.

When you “follow” someone you can read their Tweets (messages 140 characters or less). Unless they follow you, they cannot read your Tweets. The idea is that we follow folks with whom we are interested without regard to their wanting to know anything about us.

For example, I follow Martha Stewart. I can see all of her Tweets. She, however, (sadly) does not follow me. If I want a Tweet to get to her, even though she does not follow me, I can begin my Tweet with @MarthaStewart and it will show up on her feed. The feed is the list of Tweets from all of the people you follow.

Once you follow a large number of people the feed is very congested. You could spend the entire day reading your feed. I say that a Tweet is a lot like standing on the 50 yard of a stadium and speaking to a packed house without a microphone. In order for your Tweets to have any impact (and for most people to see them) you need to mention someone (using the “@” symbol and their Twitter handle like @MarthaStewart) or use a “#” called a hashtag.

The hashtag is a way to group Tweets. If you Tweet “I love watching #Chopped. The ingredients in the basket are crazy!” anyone else who enters #Chopped in the search area can see your Tweet. It’s pretty cool and you can chat with folks from around the world.

I also post my columns on Pinterest. It is a cool way to group my recipes and travel articles in one place for people who do not follow me on WordPress.com. WordPress is the blogging platform I use and what runs my website. I am slowly gaining followers on my website. If you follow my blog at JudeTheFoodie.com you can click on follow. Whenever I post anything on my website you can read it on your WordPress.com reader.

Now, what does a ginger cake have to do with social media? The recipe I used the other day to make a very moist ginger cake can be found here: http://theworldinourkitchen.com/2011/03/08/ginger-cake/

I have never met Chef and Jen but due to social media I can say they are friends. We started following each other on Twitter which led to Facebook which led to Words With Friends which led to the realization we are only 50 miles apart. We hope to meet this summer.

Every day I post a “JudeTheFoodie.com Question of the Day.” Late last week it was Cake or Pie? Over 600 people viewed that post (and I only have 159 followers on this Facebook page). Chef waxed poetic about his wife Jen’s ginger cake. I asked for the recipe and through the power of social media I baked this cake a few days later.20130422-082849.jpgThis cake is moist and dense. I little piece has a big impact. The recipe calls for ¾ or a cup of ginger and I used the whole piece which turned out to be a little over a cup. I think I will use the recommended amount next time because the ginger was very powerful (not unpleasant but strong).

Also, I recommend using a medium saucepan to heat the one cup of water. When you add the soda you have a bit of a chemistry experiment as it will bubble up. Add the chopped ginger to the pan, stir then add to the batter. Caution: this batter is much thinner than you would expect so don’t worry, its fine.

The recipe does not call for any topping and while it does not need anything to taste wonderful I am going to make a sweet whipped cream to serve on the side the next time I make this great cake.

Please “Like” JudetheFoodie on Facebook and follow me on Twitter @JudeTheFoodie. Begin a Tweet with @JudeTheFoodie to let me know you read this column.

Have a yummy day!

Corned Beef and Cabbage Bowl

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First this…

20130320-114242.jpgCorn Beef and Cabbage from Bandana’s Bar and Grill

It was the very best corned beef and cabbage I have ever had. All they would tell me is that it was beer, sugar and pickling spices. There was a decided clove/cinnamon/nutmeg flavor…so delicious! Made me forget it was Monday and I didn’t order their famous mac and cheese.

Then this…

20130320-114346.jpgChopped up all the leftover corned beef, cabbage, carrots and red skinned potatoes. Added some of the spicy mustard and mayonnaise.

And ended up with…

20130320-114545.jpgCorned Beef and Cabbage Salad Bowl.

 

Have a yummy day!!!

Our 1st Quick Bite Quick Sip Contest

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Win $25 from the

Lewiston Village Pub!publogonew-01-125

‘Quick Bites and Quick Sips!’

Here’s how it works: At the beginning of every month, we will announce the theme of the month. You drink and dine around town and nominate your favorite sip or bite. You must describe why you like it in 140 characters or less.

Feel free to take a picture. Send the “Quick Bite” or “Quick Sip,” picture (including the name of the restaurant or tavern) to us by Wednesday March 27.

Include your first and last name. You will be notified via email if you are the winner of a $25 gift certificate to the Lewiston Village Pub.

There are lots of ways to submit your entry:

You can go to the exclusive Jude The Foodie page on WNYPapers.com and contact us there.

You can submit your entry on the Jude The Foodie Facebook page. Don’t forget to “Like” us on Facebook so you can get all of the announcements and win prizes.

And you can e-mail JudeTheFoodie@gmail.com with all of the information.

Restaurants are welcome to invite their patrons to participate.

On Monday, April 1, we will announce a winner and publish their “Quick Bite” or “Quick Sip” along with the next month’s theme.

 March theme: “Grandma’s Kitchen”

I’ll start: When I think of Grandma’s kitchen, I think of the biscotti at the Village Bake Shoppe in Lewiston. It’s a memory of Grandma’s house!

 Now you get out there and give it a try. Have a yummy week!

Sautéed Bananas With Grilled Angel Food Cake

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Servings: 12
Prep time: 0:30
Total time: 0:30
Categories: Dessert, Fruit
Source: JudeTheFoodie.com

Ingredients

• 1 c Walnuts or Pecans

• 1Tbsp Blood Orange Extra Virgin Olive Oil
• 6 Bananas

• 1Tbsp Blood Orange Extra Virgin Olive Oil
• 1 Angel Food Cake

Directions

Toast nuts, set aside.

In large heavy skilled add 1 tablespoon oil on medium heat. Slice bananas and add to pan, stirring often until they get soft and creamy on the outside. Remove from heat.

Slice angel food cake, brush with a little olive oil and grill on each side until grill marks appear, being sure not to burn the cake.

In a pretty stemmed glass or bowl, layer a piece of cake, bananas then chopped nuts.

Have a yummy day!

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Sautéed Sea Scallops

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Sautéed Sea Scallops

Servings: 4
Categories: Fish & Seafood
Source: JudeTheFoodie.com

Ingredients

• 1 lb Sea Scallops (about 15)

• ¼ Flour
• 1½ tsp Old Bay
• 1 tsp Garlic Seasoning
• ½ tsp Sea Salt
• 5-6 Cranks Fresh Ground Pepper

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter
• 1 c White Wine

1 bag of Arugula and Baby Spinach
1 Bunch Flat Italian Parsley
1/4 cup D’Avolio Gremolata Olive Oil
1/4 cup D’Avolio Lemon Balsamic Vinegar
Salt and pepper to taste

Directions

In a gallon zip bag add flour and seasonings. Seal and shake.

Heat a heavy skillet and add oil.

Add sea scallops to bag and shake to coat. Remove from bag and shake off excess.

Add to pan in a single layer. Sauté for about three minutes and turn over. If they are sticking to the pan cook another minute. Flip. Cook about a minute then add butter. When butter is melted add wine. Stir lightly for a minute until wine sauce is bubbly.

Dress greens with oil and vinegar, herb seasoning and salt and pepper.

Pile greens on plate and top with scallops and sauce.

Have a yummy day!

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Another IHF Cooking Class In The Books

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Once again this evening I had the opportunity to spend a few hours with some new friends from Independent Health teaching a Healthy Options Cooking Class at D’Avolio Kitchen in Williamsville. It was great fun and I’m so glad folks laughed along with me as I over toasted the bread.

A special shout out to Dan and Karen from D’Avolio who made sure everything went smoothly and to my sister who unexpectedly popped in from out of town to assist me, photograph the event and made me an original JudeTheFoodie.com apron.

Here are the links to our evenings menu.

Balsamic Fig Bruschetta With Goat Cheese

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Grilled Zucchini Caprese Sandwich

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Sautéed Sea Scallops over Arugula, Baby Spinach and Parsley

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Fusilli With Tuna Tomato Sauce

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Sautéed Bananas With Toasted Pecans and Grilled Angel Food Cake
Camera shy!

Have a yummy day!!

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Knead The Dough Is A Happy Place To Eat

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I have a rule. If three separate people suggest something to me, I think of it as a divine message. I didn’t read Pride and Prejudice until seven years ago because it was referenced by three different people in a short time span. It’s now easily my favorite book.

The first time I heard about Knead The Dough in Ransomville, New York my friend Dorothy mentioned their cinnamon raisin bread. The second time is fuzzy and the third time was by my friend Mary who told me that my love for restaurant tables being set differently was common practice at this breakfast and lunch place just seven miles from our home.

I confess, I love breakfast. I always have. I loved nights when my mom would make us breakfast for dinner. She had the touch with everything and a perfectly seasoned cast iron skillet to make crisp on the outside, soft on the inside home fries. By the way, home fries or hash browns? Home fries everyday of the week for me…and twice on Sunday!

20130128-070711.jpgJody, our server, recommended the Ransom Scramble when I asked what her most popular breakfast was. The home fries and scrambled eggs come with cheddar cheese and I chose to add sausage and roasted red peppers. It was a bite that brought me back to mom’s cast iron skillet dinner. It comes with toast and there were many varieties with wheat, white and cinnamon raisin baked in house. I chose the fresh butter slathered cinnamon raisin bread.

Oh wait, now I remember the third person who suggested Knead The Dough…it was my friend Kim, pictured here with Savannah, the antique pig decked out with more bling than a three year old playing dress up.

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She used to teach down the road and loved to come in for the egg salad.

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She had it on untoasted Italian bread and the chucks of egg squished out at every bite, just like good egg salad should. I’ve always loved eating the rest of my sandwich with a fork.

Kim and I enjoyed our food so much we barely spoke. If you know us you may think you witnessed another miracle at Lourdes.

The staff and owner are the nicest folks you will ever meet. Patty, the owner and Jody are pictured here with their delicious plates.

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Patty chat with us for a while, explaining their history and evoking a friendly feeling. They have been around for 10 years

20130128-074307.jpg I think this is Jessica but I was so enraptured when she spoke I stopped being a food writer and began being a fan without a pad of paper.

The people that work there are either great actors or really love the place. The people that eat there were either coincidental props or happy patrons.

As for me, I was able to spend some time with a dear friend with whom I share a love for singing and writing and meet some new people who wanted to feed me. That combo plate was as good as it gets.

Bonus…while paying my bill I saw some unsliced cinnamon raisin bread and purchased a loaf. I sliced it the next morning and here is what I saw

20130128-070821.jpgIs it me or is that bread smiling at me? Yes or no does not matter because I could only smile back.

Have a yummy day!

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Get to Know Jude The Foodie

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Transcript of an interview between Jude The Foodie and Jey Case

Interviewer: Jey Case (JC)

IntervieweeJude The Foodie (JTF)

Interview Setting: A rich imagination

Affiliation with Interviewee: They have so much in common they could be the same person

(Start of Interview)

JC: Hey Jude, it’s very nice to meet you. Do people ever do that…say “Hey Jude?”

JTF: Quite often, Jey.

JC: You have a great name. How did that come about?

JTF: Well, my maiden name is Judith Anne Russo and my family called me Judianne when I was a girl. We all had mashed up names back then. It was the ‘60’s. My father actually starting calling me Jude and that name stuck when I got older. Funny though, I still introduce myself as Judi Caserta (married my college sweetheart in 1980) so there is constant confusion what to call me.

JC: Not exactly the answer I was looking for but interesting, I guess. To be more specific, how did the name Jude The Foodie come about?

JTF: A few years ago a friend of mine was starting an online newspaper to serve our small community which was always under represented by the city newspaper. He asked me to give him some ideas as he posted content and eventually asked me to be a food and wine columnist. I think I used to refer to myself as a foodie so one day he changed the title to Jude The Foodie. I guess you could say “the rest is history.”

JC: You must have quite a resume in the cooking world. Did you go to culinary school?

JTF: No Jey, I did not. I went to Canisius College and studied accounting.

JC: Oh. Did you do graduate work in the cooking field?

JTF: No again, Jey. I work at Canisius in the athletic department. My title is Assistant Athletic Director for Business Affairs. I did my graduate work in Sports Administration.

JC: You’re not giving me much, Jude The Foodie. With your completely unrelated background in Accounting, how did you end up a foodie?

JTF: To begin Jey, accounting and baking are actually intimately related. Baking is very exact where even a teaspoon of something can change the chemical outcome. In accounting we always have to balance. It is the same type of person who spends two hours looking for $1.97 or starts measuring the dry ingredients all over again when they lose count because their phone rang.

And cooking? Well, cooking is not nearly as exacting but is a fantastic creative outlet for me much like music and singing.

JC: You sing?

JTF: I do. I used to sing in church primarily but sadly don’t have the time these days. My singing niche is unique. I sing the National Anthem before sporting events. A few highlights include singing for all of the major teams in Buffalo including the Bill’s, Sabre’s and Bison’s. I’ve sung at Shea Stadium for the New York Mets, in Toronto for the Blue Jays and Raptors, the Cleveland Indians and the Ducks at the Pond in Anaheim.

JC: What does singing the national anthem at sporting events have to do with being a foodie?

JTF: Not a thing. I just thought it would be cool to tell you.

JC: Thank you. But let’s get back on track, shall we? With your analytical background, how is it you began to identify yourself as a foodie.

JTF: I’ve always been a foodie but didn’t know there was a word for it until the last number of years. There’s a name for everything now, you know that? I laughed so hard the other day when I heard someone talking about “home gating” and after listening for a few minutes realized they were talking about having a party at your house during a football game. Seriously? We’ve been doing that for years. Who knew? Oh, and the Weather Channel now names winter storms. Can you believe that? It’s all kind of silly if you ask me. What was your question again?

JC: You are easily distracted, aren’t you?

JTF: Me? No…well, maybe.

JC: When did you first realize food held a fascination for you?

JTF: Ever since I was a little girl most of my memories with my mom involve either cooking or reading. She used to take me to the library every Saturday. I loved that. I used to sit in a leather wing back chair by the fireplace in the historic building in my small town and read. When we went home she would usually bake something.

She often made pie. She baked typical round pies in the winter and created sheet pies in the summer to feed me and my cousins after getting out of the swimming pool. It seemed like it was every weekend but that’s my child like memory. She did everything by hand and had the “touch” with the pie crust. She could tell just how much ice water to add to get the dough into a ball. She rolled it out with the precision of a diamond cutter. It was flaky and tender at the same time. To this day I still cannot make a crust like my mother’s. I can bake cakes, cookies and other confections with ease but pie crust is still my nemesis.

JC: What is the first thing you remember making by yourself?

JTF: Up until I was 14 or so cooking was a spectator sport. I think it may have been that incident when I was 8 and ended up in the emergency room in anaphylactic shock that may have made my mother squeamish about letting me help. It was Christmas time and I begged her to let me help with the cookies. She handed me a bag of nuts, a nutcracker and a pick to remove the meat from the shell. How handy is it that nuts come shelled these days?

Anyway, one for me, one for the bowl until I could hardly breath and I was one big curly haired hive. My helping days were over.

As a pre-teen I subscribed to Seventeen MagazineIn January, 1972 this magazine began my path as a foodie. One of the cover articles was titled Bread: Bake Your Own. And I did. It came out pretty well, too. Prior to that baking experience my grandmother, who lived next door, was the primary bread baker in the family. She made everything from loaves of bread to English muffins. She made the best pizza in the world and even tried her hand at making bagels.

JC: That bread sounds so good. Did your grandmother have a big influence on your life as a foodie?

JTF: Both of my grandmothers did, actually. They both made different things that were family favorites. My paternal grandmother prepared a St. Joseph’s Day feast every year. I still have the actual table used for the meal in my garage. It’s huge and we use it outside for picnics and celebrations.

One of my favorite memories about my grandmothers was when my maternal grandmother (the bread maker next door) and my paternal grandmother collaborated to memorialize the Easter bread recipe.

Let’s just say my grandmothers were not the best of friends. One glorious day when the bickering mothers-in-law declared an unspoken ceasefire, my one grandmother went about baking while the other took the actual “hands full of this and hands full of that” and measured it with cups and spoons and recorded it so we can make the recipe today. I try to bake it every year and can still smell the house in my memory. Actually the smell of anise permeates our house for weeks after baking this bread.

JC: Do you still like to bake bread? Do you have a bread making machine?

JTF: I love baking bread but don’t have as much time as I used to. I do not have a bread making machine but have that handy dough hook attachment to my beloved Kitchen Aid Stand Mixer. I actually adapted my grandmothers Easter Bread recipe to my Kitchen Aid and it cuts the prep time in half. All I have to do it make it twice to get the same number of loaves as I used to.

Baking bread is, to me, the single thing that makes a house smell like a home.

JC: You talk about smell a lot. Why is that?

JTF: I have always been very sensory. I can remember as a little girl walking up my driveway when I got off of the school bus trying to guess what was for dinner. I would stand outside the door and smell and announce to my mother what was for dinner before asking her. It was like a game to me and those memories of finding my mother keeping our wonderful home still make me happy.

As I got older and would come home from college she would be sure to have something wonderful on the stove or in the oven for my homecoming. The smell is the first hug of food.

JC: But it’s said that “you eat with your eyes first.” Do you think that’s true?

JTF: Oh, I agree. Pretty food is important. But, it does not need to be fancy to be pretty. You could put a yummy beef stew into a pretty bowl and find that very appealing. I leave the towering entrees and sculpted garnishes for the pros.

JC: Are you sorry you never went to culinary school?

JTF: I am not the least bit sorry I did not go to culinary school. I’m a home cook. I went to the cooking school of mom, did my graduate work with my dozens of cookbooks and my post-graduate work with the Food Network and the internet.

Cooking is a wonderful creative outlet that has gotten me through some very difficult times in my life including the deaths of my first son, my father and my brother. I have had a lifelong struggle with my weight and cooking has actually helped.

JC: How has cooking helped you with your weight issues?

JTF: Nearly two years ago I had lap-band surgery to help me lose weight. It took me about two years to make that decision because the unknown life after surgery was scary. I had no idea what would happen. The result for me, since I went into it with my whole heart, was I learned to put food into its place in my life. It was no longer an obsession (I would wake up in the morning and plan my day based on what I was going to eat and where I was going to eat it. When fast food restaurants started accepting credit cards I gained 20 pounds almost immediately.)

I learned that the first few tastes are all you really remember. And I can taste almost anything. I now regularly order appetizers for my main meal and enjoy everything I eat. If I taste it and do not like it, I stop eating it.

The clean plate club is dangerous. We really must stop thinking that if you don’t eat all of your food someone else will not be hungry. That’s just silly.

Food brings me joy and I love sharing the joy!

JC: Do you think your lack of formal training diminishes your message?

JTF: Not being a trained chef does not diminish my message. Actually, I think it supports it. When I write, it’s just you and me talking to each other. I encourage folks to interact with me because I think monologues are boring. When you walked into a classroom and you knew your teacher was going to talk at you for 50 minutes didn’t you sort of turn off? I know I did. Boring!

Everything I write can be discussed. Every recipe I create is ready to jump in your pot. I want people to make good food.

JC: I understand you have big news: is it true your column will be picked up by WNYPapers.com?

JTF: Yes, for the next 13 weeks Skip and Josh and their crew will be posting my Jude The Foodie column every Monday. I am so excited to expand my audience and express my food and life perspective.

My tagline is “Living a “Glass Half Full” Life!” and having the opportunity to share this with the Grand Island, Niagara Wheatfield and Lewiston Porter communities is a wish fulfilled.

JC: What makes your writing in WNYPapers.com different from JudeTheFoodie.com?

JTF: Good question, Jey! Nothing about my writing really changes. I will continue to post columns about good food, good drink and living a glass half full life. What is different is that the original column will run on WNYPapers.com for one week and then be archived on my JudeTheFoodie.com website.

I’m really excited about the exclusive contest we will have on WNYPapers.com. Often on my website, JudeTheFoodie.com I post Quick Bites or Quick Sips to briefly describe something I either prepared or had at a restaurant. Each month we will award a prize to someone who submits their favorite Quick Bite or Quick Sip based on the monthly theme. Only readers of WNYPapers.com will be able to enter. I think it would be fun to get restaurant patrons involved and get more than one foodie perspective.

And there are prizes! Who doesn’t love prizes?

JC: Why WNYPapers.com? Why now?

JTF: You would never know by reading city newspapers that most people do not live in cities. Don’t get me wrong, life without city newspapers would be a life I would not like to know.

But local publications like the Lewiston-Porter Sentinel, the Island Dispatch and the Niagara-Wheatfield Tribune add life and connection to my writing. This happens to be my hometown but you don’t have to be from here to understand my writing and my message.

My goal is to bring you back to the great memories food can provide, make good food with you and help you make those same memories for your loved ones.

JC: Well Jude, we will see you online.

JTF: Thanks Jey. This interview was fun.

Savannah Georgia On My Mind

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20130118-111620.jpgI was driving from Western New York down to South Florida the other day when I spontaneously got off Interstate 95 (once saw a tee-shirt that said “I drove I95 and I survived”)onto I16 for Savannah Georgia. My intention was to drive in and walk around. The folks at Old Town Trolley Tours had their own idea when they waved their paddles wildly at my car and my friend Loretta’s advise to take a trolley rang in my head. Great call, Loretta!

Whenever I visit a town new to me I pose the same question: what is the one bite I should get if I never get back? She said shrimp and grits at the Cotton Exchange (trolley stop 11) and a lady on the tour also said Leopold’s for ice cream (trolley stop 8).

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Our first stop was City Market. It was a fun combo of food, pub and retail.City Market

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It was here I met Zach at Savannah’s Candy Kitchen.20130118-112032.jpg

He was my first tasting buddy of the day.

20130118-112107.jpgI asked about a candy I had always known as Turtles and he politely corrected my by describing them as Gophers. You cannot know how happy I was the day I discovered I’m not allergic to pecans…I did not taste them in Savannah and chose to bring them with me for the ride. They are a treat to behold.

I walked around that square taking in the local color including Paula Deen‘s Lady and Sons restaurant but chose to take the recommendation of the locals. 20130118-125950.jpgWhat a woman, that Paula Deen! She has a retail space connected to the restaurant that reminds me of the are you enter after you get off an attraction at Disney World.

I hopped back onto the trolley and saw the home of Juliette Low, the founder of the Girl Scouts. I was only slightly disappointed the home was a creamy beige and not a soft green I imagined from my old uniform.
The trolley drivers are very informative, each with their own brand of shtick. I did get busted once for talking but, in my own defense, I was only answering someone’s question.

My next stop was number 6, to see the Cathedral of St. John the Baptist.20130118-131151.jpg

It is a very beautiful church and well worth the stop.

After visiting the church I walked across Lafayette Square to Clary’s, famous for its role in a movie called Midnight in The Garden of Good and Evil and for their eclairs as big as my head.20130118-112303.jpg

It was delicious (I had about a quarter of it this morning as breakfast-glad I had a cooler with me).

20130118-112437.jpgBack on for a few stops and jumped off at stop #8 for their famous soda bar called Leopold’s.
My tour guide said it was voted best ice cream in the south…the country…the world! Wow, I felt like Buddy in Elf and just wanted to go in and congratulate them. Worlds best? Fabulous!!

20130118-112523.jpg 20130118-112908.jpgI ordered the Lemon Custard and found it to be very smooth and almost buttery. There was a hint of lemon peel in it and  I ate a good deal of  my single scoop.

I originally set out to stay for three hours and get three good bites. By this time three hours had passed and I had already eaten or purchased for later enjoyment pecan pralines, peanut brittle, milk chocolate and dark chocolate gophers, a ginormous eclair and world famous ice cream.

But what the heck…the seven hour drive down to South Florida could wait a few more hours! I enjoyed meeting up with the same folks who began the tour with me. They were really nice and they expressed both shock and awe at the fact I was doing this alone, sandwiched into my 22 hour drive. If any of you are reading this, please let me know. Did you go back for the shrimp and grits?

Well, back on the trolley for me, this time getting off at stop number 11, Bay Street.

20130118-112746.jpg20130118-112714.jpg The end of this cobblestone street was the Cotton Exchange.

20130118-112352.jpgHere is my new best friend Brandon, as fine a mixologist as you will find, serving me a most beautiful Bloody Mary. And, it was as tasty as it looked. Even the salty seasoning on the glass rim was pretty. The Absolute Peppar gave it a kick without being too spicy.

I love eating at the bar. You learn so much about the local customs, dishes and folklore. Brandon did not disappoint. I explained I do not eat much but wanted to sample the local fare. We agreed that shrimp and grits was a must but he also recommended the Tybee Crab Chowder

20130118-134209.jpgI enjoyed the slight kick from this creamy chowder with corn and potatoes. He also brought over a tasting of German Potato Salad, different from the warm version I am used to. It is a red skin potato salad made with celery, mayonnaise and sour cream. Then it struck me…that’s my mother-in-law’s recipe…raised by a German couple…wow!

20130118-111943.jpgMy journey was almost over. It was only me and the shrimp and grits. The big taste was everything it was built up to be and more. The first surprise were the grits. I was expecting a creamy polenta like mixture. Instead they were more like a creamy biscuit shaped disk. The menu describes the dish as a bowl of organic stone ground grits lightly fried topped with roasted red peppers, onions, jumbo shrimp, andouille sausage (delicious all on their own) and smothered in a sherry cream sauce. I will remember this dish for a long time. It was the perfect balance of cream and heat.

This five and a half hour tasting was a most welcome diversion in a long and boring trip south. Best of all? I have some leftover shrimp and grits in my refrigerator right now!

Have a yummy day!