We did a trip around Great Britain back in the fall of 2018, and my British friends all told me that if I wanted a proper cream tea, I needed to go to Devon or Cornwall. Cornwall was a little too far to go with the skeleton of our trip, but Exeter made a nice pit stop.

I literally *snort*ed. Touché.

I noted on someone else’s thread that York in the UK is where they were invented.  You can find KitKats in a million awesome flavors and styles there...and we get “Birthday Cake”?  It’s so lame.

It’s totally gross.

We went to New Orleans a few weeks ago, and I was so giddy to have two things:

On the last part I’d agree...except they did an autopsy because she had been in the hospital because she had pneumonia. Her respiratory doc wanted her monitored solely because of her age (and the fact she was HORRIBLE at following medical directions). While there, she was feisty as hell because she was bored, and at…

My late grandmother chain smoked from 18-64 - until the onset of COPD cut that short - was a maintenance alcoholic with a fondness for “double martinis” - that’s in quotes because it was actually a huge-ass glass of vodka - and never missed eating a deeply saturated fat at any meal, washed down with soda (when it…

Yep. My Registered Dietitian is married to a Cordon Bleu chef. She notes that with enough butter, cream, and salt, professional chefs can make cardboard taste fucking fantastic.

For me, the time to read a book is part of the pleasure of eating alone, and always has been. My Kindle definitely makes that a lot easier.  Staff doesn’t care at all, as long as I am willing to put it down to answer their questions and make room for the plate.

One of the restaurant critics here in the Twin Cities has been on a mission: to try as many soups as possible. His IG has been nearly nothing but soup (I think a few bowls of stew and chili snuck in there) since November.

My husband and I hoarded AmEx points for 10+ years in anticipation of taking a flight to the UK to celebrate the completion of his PhD. (He worked on it while working full time, including a lot of business travel. It took him about 7 years, and then every time we were scheduled to go, family events kept getting in the…

This show isn’t what I’d hoped, but there are bits and pieces that keep me watching. We only got to watch this episode tonight after being on the road for a week, and this line during Captain Ryan’s/Hugh Laurie’s rant just killed me.

Yep, there was a very successful restaurant here in St. Paul - one of the first “Farm to Table” places around. The chef has multiple Beard-finalist nominations, and the restaurant was huge. A great space in what used to be a very sleepy corner of the city...and it was a space he owned.

Totally.  Food TV was airing one of his normal cooking shows once, and I was like, “Damn, he’s patient, he’s smart, and he knows what the hell he’s doing.  I’d watch this Gordon Ramsay all day, instead of the screamy version.”

The rent thing has killed several long-time successful restaurants in the past year in the Twin Cities. I do not get the logic on that one, because those spaces almost always remain empty for at least a year or two in the aftermath of the restaurant departing. What’s really stupid is that these were in established…

There used to be a video I haven’t been able to find of Busta and Missy in their portrait costumes watching and discussing the final ad. I seem to remember Busta being really impressed with how hard Peter Dinklage worked on his part - it was really fun to watch.

Shit man, I don’t know. I lived in Western Wisconsin before I lived in the Twin Cities, and all I know is people there considered certain types of ketchup spicy. It used to drive me crazy - the same state that birthed Penzeys is also filled with people who thought 1/8 tsp of cayenne in this recipe made the stew “too…

omg - the world is burning from so many different catastrophes...& you’ve decided to read a food blog instead of a news site. It’s like you - and others - almost are trying to take a break from reading about the shitshow that is national and international news today or something.

I use turkey wings to make the stuffing/dressing (whatever you call it) - it’s a Cook’s Illustrated tip. Basically you make the bread mixture and pour it into a big rectangular dish. And then you top it with browned turkey wings that have been poked to holy hell (and you do that first so you can saute all the…

*snort* Well there’s the inner geologist in me kinda glossing over that pun. Duh. I think it’s because to me, not only is it a throw-back to Historical Geology and Petrology classes, it’s also pronounced “TACK-uh-nite.” So it’s more of a visual pun.