http://www.redeaglespirits.com/spirits.html My current favorite “rum” isn’t technically one but it’s a really fun spirit that a local distillery has added to their menu. Instead of molasses it uses maple syrup and ages the spirit in whisky casks. The result is some really interesting whisky/rum/maple hybrid.

I made a pretty fantastic Jambalaya once cobbled together from recipes from the internet and cooked it using the rice cooker setting on my instant pot. Turned out wonderfully.

I absolutely love Marco’s! And I’ve been aware of this supposed “Ohio/Cleveland” style pizza for awhile. Honestly never had it much growing up in Cleveland, but when I moved to Columbus I started seeing that stuff everywhere.

Exactly this!

I thought we had all agreed that after St. Louis style Missouri didn’t get to make its own pizza anymore? Seriously though, I don’t think as one restaurant you get to make up a whole city’s style of food. I mean, Michael Symon has been trying to say he’s made “Cleveland Style” barbecue and none of us believe…

Happy Birthday Kate, reading your stuff should be even better now that you’re more full of wisdom.

I do wonder if the spike of White Russian orders in Louisville every year for Lebowski fest effects their top 5.

Three words: Mac and Cheese

This seems like marketing so he can charge you $17 for 8 ounces of chocolate. Apparently Matt Rubin didn’t have the internet

I know they’re not reusing the slices, but I want to know what the heck they’re doing that makes the slices look like that. Mainly because that is the shadiest sounding explanation to the dumbest conspiracy theory ever. I want to know what cutting tool your using the allows slices to be perfect wedges and not line up.…

We always topped ours with potato chips, you know, cause this isn’t salty enough already.

Most important thing I ever learned with making Ravioli, whether homemade or store bought is to back off the temperature on the boiling water a touch. You don’t want the witch cauldron rolling boil you use for dried spaghetti for fresh pasta, it’ll destroy it, and you’ll get flat ravioli. Gently boiling water gets…

My popcorn popper is my microwave and a brown paper bag that came in a pack of 50 for $1. :)

Honestly I think Italian-American is one of the better cuisines for chain restaurants. I mean, sometimes you just want a little red sauce and a pile of pasta, and when you do you don’t want it fooled around with too much. And while the meat dishes at Maggiano’s are definitely pricey, the two for one pasta dish thing…

I still remember the day I ate my best sandwich ever. I was working stage crew for a community theatre production of Annie in Chagrin Falls, Ohio. Given that I was only doing this because they were short a crew member and needed someone to cover I wanted to treat myself to a good lunch. So I walked into this place for…

Simple. Buy this knife block.

As soon as I get my order I’ll report back.

This is completely bonkers. I’m ordering some.

Drinks are really my go to thing when I’m sick, as I am at the moment. Every cold I get usually makes me want to chug as many hot beverages as I can because my theatre days made me hate laryngitis. As with all comfort food situations my tastes skew as nostalgic as possible. Which means I reach for this:

Don’t think the image loaded for some reason. This cider here.