One of our favorite pizza places in town is Brixx Pizza. It’s a regional chain that features brick oven artisan pizzas that are quite tasty. Laura usually gets the “Mexican”, which has chicken and jalapenos. I usually get the “Rustica” which has prosciutto, artichokes, mushrooms, and garlic cloves.
The only problem is that Brixx Pizza is located in the Shops at Gridlock on Woodruff Road, a place one does not drive if one wishes to keep one’s sanity. So, we decided to see if we could replicate our favorite pizzas at home. Continue reading “Artisan Pizza Night”
This actually started several weeks ago. It was the weekend of the Super Bowl, and I was expected to bring my bacon-wrapped chicken jalapeno poppers. My usual routine is to go to the Augusta Road Flea Market on Saturday and get the peppers from one of the Mexican markets there.
This time things were…different.
First off, this place is always just a bit weird. This particular Saturday it seemed even more so. In addition to the occult stores, head shops, and other semi-legal endeavors, there seemed to be lots of “stripper wear.” There were lots of booths selling revealing clothing for women (or men, I guess). Some might call it club wear, but it looks like it belongs on a pole more than a dance floor. I guess I’m getting old. Not related, but I even found a mountain of bras.
I haven’t posted a recipe in ages. This one is more a simple concoction than recipe, but I like it. Laura and I have been going to the fitness center together on Tuesdays and Thursdays. If time allows, we immediately undo all of that exercise by stopping by Greenfield’s Bagels. Lately my favorite has been … Continue reading Vegetable Cream Cheese Spread
…or, the development of a theoretical cocktail… The Christmas party for Furman’s Chemistry Department was looming, and my friends Greg and Paul thought that a new drink was needed to celebrate the season. Both had agreed that Bombay Sapphire gin would be the base. Greg had lots of rosemary left over from Thanksgiving, and wanted … Continue reading O Tannenbaum
We first had this meal in Florida at Carl’s house. He is a great chef! He had caught fresh red snapper in the Intracoastal Waterway and used some of it to make this seafood bisque. I unfortunately do not have fresh red snapper so I get tilapia from Publix and make this imitation of Carl’s … Continue reading Carl’s Seafood Bisque
Last night Laura decided she wanted fondue for dinner. She wanted to try something other than the oil-based fondues we had done in the past, so she decided to try a bouillon-based one instead. It was a resounding success. Here’s what we did… Ingredients 2 14 oz cans of Swanson’s Beef Bouillon 2 bay leaves … Continue reading Beef Bouillon Fondue
We’ve got to come up with a better name for this. We tried recreating the rum punch from Riverside Grill in Vero Beach, and this is our own variation thereof… Ingredients: 1 oz coconut rum 1/2 oz banana rum or banana liqueur 1 oz light rum 3 oz pineapple juice 1 dash of Grenadine for … Continue reading Wright-Taylor Rum Punch