Dinner and a Blog

Dad went fishing this Father's day

Dinner and a Blog — Mon, 22 Jun 2009 04:45:00 GMT

That's not hubby holding that monster catfish and I'm not real sure which of the guys caught it. I can tell you we had fried catfish for dinner with french fries, coleslaw, and Vidalia onions. It was damn good!

Restaurant Review - Mellow Mushroom

Dinner and a Blog — Sun, 24 May 2009 21:52:00 GMT

We went to Sam's Club last weekend looking for dish rags. I know, you would think it would not require a 45 minute trip each way just to find dish rags but..... it does when you live in the middle of nowhere. Anyhow, I had never been to a Mellow Mushroom pizza joint and it was impressive. Ok, it i s definitely not New York or Chicago style pizza, but for here in south Georgia, it was damn good and fresh! Fresh was awesome. The decor was really interesting too. If you've never been to a Mellow Mushroom and I have to suggest you give them at least one of your lunch breaks! I have a feeling dinner might bring a different crowd, and you may like that too, but I decided to test the waters with lunch first

The list of beer on draft was AMAZING!!! So many kinds it will make your head spin and your taste buds cry for the sampler!

Great food, cold beer, and a fun atmosphere - what more could you want?

Has the economy had an effect on the percentage of gratuity you leave a server when dining out?

Dinner and a Blog — Sun, 19 Apr 2009 20:37:00 GMT

We went out to dinner a couple nights ago at Cypress Grill. When I got the bill, I found myself wondering should I leave 15% or 20%...

It was never a question in my mind until here lately and the downturn in the economy, higher priced groceries, and my miserably producing 401k. Everybody is hanging on to their dollars a little tighter in this economy. For the first time in over 15 years I pondered on what percent I should leave the server. Her service was excellent as always. She was just as friendly and courteous as she has ever been to us but, I thought of my checking account before i thought of whether or not my server had earned a difference in the gratuity i would leave her that night.

Our tab came to $24 and some change for dinner and a few beers. Usually, I round up and leave 20%, paying gratuity on the tax as well as the meal. I have friends who will just double the tax; which, here in Georgia, means they consistently leave 14% of the food and beverage only. (I never leave less than 15% unless my service was so horrible that I have to ask to speak to a manager. That has never happened at Cypress and only one other time at a well known chain restaurant whose name I will not reveal. I complained, they made the situation right, no hard feelings and I've been back many times with excellent service.)

I didn't spend hours debating the gratuity I would leave, but I have to say it crossed my mind to leave 15%, especially since it is still a socially acceptable amount (that topic deserves it's own blog post). I did signed the check, leaving a $5 tip for my server.

The kicker is, I find myself leaving 15% at other establishments where i am not familiar with the staff. My thoughts continually go to my check book balance and whether the service i received was "really" worth an extra 5%. Recently, at a Chinese buffet, I only left $2 on a tab that was $19.xx with the mindset that all the server did was pour us tea one time.

I'm not sure I feel good about this change in my habits and it made me want to ask you - "Have you changed the percentage of gratuity you leave your server/waitress due to the current economy?"

Spring is finally here! Sunday afternoon at Cypress Grill

Dinner and a Blog — Mon, 23 Mar 2009 17:46:00 GMT

Sunday afternoon, after work, we stopped in at Cypress Grill for a cold beer before heading home. The weather here is beautiful right now! It was bright and sunny out - those are my new Tifosi sunglasses

Perfect, No Fail, Spaghetti Sauce - without the Jar!

Dinner and a Blog — Fri, 30 Jan 2009 01:24:00 GMT

This recipe is simple and delicious! Cooks perfectly every time.

1 package Sweet Italian Sausage, sliced into 1/2" slices
2 lbs ground sirloin
2 large onions, diced
2 packages sliced mushrooms (12 oz each)
10 cloves garlic, peeled, chopped
14 oz can crushed tomatoes
14 oz can tomato puree
14 oz can diced tomatoes
3 small cans tomato paste
basil
italian seasoning
garlic salt

Brown italian sausage in a large pot. When cooked through and browned, slide to one side and add ground sirloin and cook until done. Add onion, garlic and mushrooms and cook until onions are tender. pour in crushed tomatoes, tomato puree, diced tomatoes and all three cans tomato paste. Add 3 tablespoons dried basil, 2 teaspoons italian seasoning, and garlic salt to taste. Simmer for 2 hours, stirring every 15 minutes. Pour over cooked spaghetti noodles and ENJOY!!!

No more sauce out of a jar, ever! It tastes so good your family will think you slaved over the stove all day long!!!

Wordless Wednesday

Dinner and a Blog — Wed, 28 Jan 2009 16:27:00 GMT

Wordless Wednesday

Dinner and a Blog — Wed, 21 Jan 2009 19:32:00 GMT

Can you guess whats inside this masterpiece?

Dinner and a Blog — Mon, 12 Jan 2009 23:23:00 GMT

Puff pastry is an amazing thing! You get one big sheet of it, half a side of salmon that's been in the fridge over night with sliced lemons and limes on top of it, lay the salmon on the puff pastry, add salt and pepper to taste, spread Philadelphia Garden Cream Cheese generously all over the fresh salmon, add fresh chopped spinach on top of that and fold puff pastry so it looks like the above picture. Bake at 350 until you get the lovely golden brown on your pastry as shown above. Remove from oven, let rest 15 minutes or so and enjoy!

I promise, you will not have any leftovers!

Crabby Mike's Restaurant in Myrtle Beach, SC

Dinner and a Blog — Wed, 31 Dec 2008 23:29:00 GMT

If you have never been to Crabby Mike's in Myrtle Beach, SC, you have to go! The food is fresh and plentiful. Our server was always there before we needed her. We went on a weeknight, during their off season, and the place filled up quickly. I can only guess that it is a favorite restaurant for all the locals too Each and every time I went back to the buffet there were plenty of crab legs and the other five people with me had no complaints either!

The restaurant is just plain fun to walk into! Check out the pics below.

http://www.crabbymikes.com/

The Sausage Recipe is Secret

Dinner and a Blog — Sun, 28 Dec 2008 19:47:00 GMT

I got pictures of the meat but never was allowed to get a pic of all the spices used in James' Sausage Recipe. I can tell you he started by grinding a Boston Butt with garlic and onion and beyond that i am clueless. The sausage is really lean and he made several kinds. I made biscuits! I also took the first bite

Temptations of Homemade Sausage

Dinner and a Blog — Fri, 19 Dec 2008 04:42:00 GMT

Tonight I started putting ornaments on my tree. While I was doing that the boys were in the kitchen making homemade sausage I took lots of pictures! I will upload tomorrow with the final recipe. I have to say it's been real tasty being the product tester this evening while they worked their way to the perfect combination of herbs and spices.

Oh yeah! We have to pick up casings tomorrow because the boys had so much fun they want to make cased sausages We wanted to give them a homemade gift to take home to their families to share for Christmas and it turned out to be so much more fun - at first it might as well have been a chore for the boys. Once they tasted the product of their endeavors there was nothing but smiles and wonders of what else they could do with a pork roast. Mission accomplished. Pictures to follow come tomorrow along with a recipe if I can get hubby to divulge his secrets I will tell you they made biscuits for tasting and mine was amazing!!!

Wordless Wednesday

Dinner and a Blog — Thu, 20 Nov 2008 03:11:00 GMT

The World's Best Easy Clam Chowder

Dinner and a Blog — Wed, 12 Nov 2008 17:00:00 GMT

My husband, James, makes the best clam chowder in the world and it is so very easy!

You start with some sliced shallots, sliced celery, prosciutto cut into 1/4" chunks, 2 cloves garlic, and sliced or chopped portabello mushrooms. Sautee in a skillet with 1/2 stick of butter. Season with a little salt, pepper, and a few dashes of Old Bay seasoning.

Now, here comes the really easy part! Cook til all the veggies are tender and the water has cooked out of the mushrooms. Add about 1 cup of wine (or clam juice if you don't do alcohol) and simmer on low. Add two cans of clams, with juice. Add two cans of diced potatoes, drained well. Add four cans of Campbell's Chunky or Progresso New England Clam Chowder. Add one pint of heavy whipping cream and another cup of wine. Bring to a boil and imediately turn down to lowest heat possible and simmer for 1-2 hours. You want the chowder to be thick but the potatoes still need to look like potatoes - you don't want your potatoes to be mush.

Serve with Oyster Crackers or bread fresh out of the oven. I buy the already baked bread and heat it up on 300 degrees, wrapped in foil, for about 30 minutes.

This can also be cooked in a crock pot - simmer your veggies as in the beginning and when you start adding canned items just dump it all into a crockpot and cook on low 4-6 hours!

$29 rate with breakfast included - Crown Reef Resort in Myrtle Beach

Dinner and a Blog — Tue, 11 Nov 2008 16:19:00 GMT

Scrambled Eggs, Fried Potatoes, Grits, Toast and Sausage or Bacon!

Margaritas Mexican Restaurant in Summerville, SC

Dinner and a Blog — Mon, 10 Nov 2008 12:22:00 GMT

On our way to Myrtle Beach we took some of the back roads. On alternate 17, while driving through Summerville, SC, we found a little place called Margaritas. The food was made fresh and tasted great. The cheese dip was thick and hot. The guacamole could've been a little chunkier and needed more garlic. We asked for really hot salsa and were not disappointed with the concoction they brought to the table. Happy hour is everyday from 4 pm until 8 pm and they have killer prices on lime margaritas, strawberry margaritas and draft beer. If you ever find yourself in Summerville, I suggest you stop by and peruse the menu!

Taco Salad

Chips & Dip

Lime Margarita

Pizza Shak Pastaria in Myrtle Beach, SC

Dinner and a Blog — Sun, 09 Nov 2008 04:33:00 GMT

We're in Myrtle Beach, SC for an entire week. Found a great deal on rooms and we arrived today! It was already dark when we go here and since it is off season most places close early, even though it is Saturday night. Most places except for the Pizza Shak Pastaria. We ordered a couple subs and guys, I have to say these were wonderful. Honestly, I think it's the bread that makes them so awesome!

Not exactly what I needed at 11:30 pm but it sure was good!

Wordless Wednesday

Dinner and a Blog — Wed, 29 Oct 2008 22:28:00 GMT

Wordless Wednesday

Dinner and a Blog — Wed, 15 Oct 2008 08:41:00 GMT

mmmmm...... cheap dinner

Dinner and a Blog — Wed, 08 Oct 2008 22:34:00 GMT

Beef Ramen Noodles

Gino's Pizza, Orange Street in Orlando, Florida

Dinner and a Blog — Thu, 25 Sep 2008 02:23:00 GMT

There is a trick to getting really good pizza from Gino's - you have to order an entire pie made fresh. You don't want one that's half baked and waiting to be reheated. You don't want a slice either. Order the whole pizza, made fresh for you and it is definitely worth the wait. Even at 2 am

http://www.ginospizza.com/