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Food I Make

2013-04-09T10:18:00.004-04:00

Blackberry Peach Cobbler

Fried Tacos with Chicken

Velveeta Ultimate Cheeseburger Macaroni

2013-03-15T10:33:00.001-04:00

Skip it. That's right you're better off with the old standby, Hamburger Helper. This new addition to the Velveeta line of shelf stable products is not good. Prep starts out like Hamburger Helper, brown a pound of ground beef, drain, add pasta, seasoning packet and water. The difference is that you let the water virtually cook off and then you add the Velveeta cheese sauce. While it looked ok, the taste was oddly metallic. The taste of the cheese sauce was almost non-existent and it also effected the taste of the salad I served alongside of it. I definitely will be sticking to the tried and true in this case. Better taste and less money.

Easy Chicken Cacciatore

2013-03-13T18:33:00.001-04:00

Busy weeknights call for recipes that get dinner on the table quick! Here's one for a super simple, yet super delicious Chicken Cacciatore.

Easy Chicken Cacciatore

4 bone in skinless or skin on chicken thighs (I used skin on since the fat adds more flavor)
1 package of whole mushrooms, washed and rough chopped
2-3 carrots, peeled and diced
1 medium sized onion, chopped
3 garlic cloves, minced
1 jar of spaghetti sauce (I used Prego)
1 tablespoon of olive oil
1/2 cup of red wine

Prepare the vegetables, while heating a tablespoon of olive oil dutch oven on the stove top. After rinsing the chicken and patting it dry, season it with salt and pepper and add to the hot oil. Brown chicken and then remove from pot. Add the vegetables and saute until they soften. Deglaze the pot with the red wine and reduce for 5 minutes. Place the chicken and any juices back into pot and then add the spaghetti sauce. Mix well and simmer for 30 minutes or until chicken is done. Serve with spaghetti, your favorite pasta or rice and enjoy!

Grandma's Magic Pork Roast

2013-03-12T13:49:00.000-04:00

This post is dedicated to my Grandmother, Bernice Mizell Peek (December 21, 1920-February13, 2013) After suffering a heart attack in January 2013, she spent the next month shuffling between hospitals and finally hospice. It was during this time my family and I shared memories and laughs about our wonderfully frank, nurturing Grandmother.

A common theme was her love of cooking with each of us remembering a special meal or dish that she prepared. She always opted for the freshest ingredients, weekly grocery shopping was unheard of. She "went to market" everyday! Savory collards, incredible tasting neck bones and rice, homemade cornbread, fried fish, grits, country fried steak, all hallmarks of her take on southern cooking.

I remember my Mother telling me about this pork roast my Grandmother made on the stove top, with nothing but sliced onions and garlic. She added no liquid and instead by cooking low and slow, allowed the meat to cook in it's own juices, yielding a delicious, fork tender roast. It's been years since I first tested this recipe, just to prove to myself it could be done and it's still as good now as it was then. I love making this on a slow Sunday, just hanging around the house. I did so this past Sunday, fondly thinking about my Grandmother and how she infused "magic" into every meal.

Grandma's Magic Pork Roast

1 3-4lb Pork Butt
1 Large Sweet Onion, sliced
6 Cloves of Garlic, smashed

In a large dutch oven, prepare pan by coating with non-stick spray. Add sliced onions and garlic and arrange evenly on the bottom of the pot. Season pork roast with your favorite seasonings, I used Lawry's seasoning salt and black pepper. Place roast on top of onions and garlic and cover with pot lid. Cook on low-medium low heat for approximately 3 hours. Cooking times will vary according to cooking source. Roast is done when it is fork tender.

Tassili's Raw Reality

2013-03-10T18:06:00.000-04:00

Tassili's Raw Reality is a dining experience located in the historic West End of Atlanta, that raw enthusiasts and those curious about raw eating should try. Spurred on by an expiring Scout Mob offer, my vegan friend Sara and ventured there this past Friday for a memorable meal.

After doing my research and reading all the praise for Tassili's spicy kale "wrawp", I was pretty much sold on it. I also wanted to try a Nori Roll, a concoction of sunflower and pumpkin seed, wakame seaweed and scotch bonnet peppers which sounded most intriguing. The restaurant is located in an old yellow two story duplex on Ralph David Abernathy Road, which you might pass by if you were not looking for it, since Tassili's signage is very subtle. A small dining room leads to an even smaller room with a display case, cooler and counter where you place your order. Service is dine in or take out.

We were good to go on the Spicy Kale Wrawps but I was informed that Nori Rolls had not been prepared yet, so I opted for the Sweet Coconut Corn, instead. Sara went with the edemame medley as her side.
Settling in the small dining area, me nursing a bottle of spring water, we waited for our meals to be prepared. Let me just warn you to be prepared for a wait. The staff is small and the restaurant gets crowded. On a Friday at noon we waited approximately 35 minutes for our lunch. When our order was finally up we dug in.

Sara and I decided to each get half of a Wrawp and the woman taking our order was gracious enough to inform us that it would be cheaper to order a whole Wrawp and split it which we did. Our whole wheat Wrawps were stuffed with kale, red onion, sun dried tomatoes, all dressed in a soy mayo. Fresh tomatoes and avocado rounded everything out. I was truly impressed with the flavors that Tassili coxes out of plain, old, ordinary kale and that bright burst of heat at the end of every bite was mesmerizing. I also enjoyed my Sweet Coconut Corn which was bathed in sweet coconut milk and dotted with scallions and peppers. It was like a sweet dessert soup. The corn was amazingly plump, fresh and sweet. Sara enjoyed her edemame, which included carrots, spinach, snow peas and broccoli in a soy sauce with her only complaint being that it was a bit too salty.

All in all we were very pleased and the bountiful menu had a few selections we mentally made note of for our next visit. I will note for all the omnivores out there myself included, raw "cooking" takes some getting use to. Within a few hours of consuming the Kale Wrawp, I experienced some rather painful gas which was relived by an OTC remedy, however I did some sleuthing on the Internet and read that my reaction is not unusual. It seems humans do not have the enzyme needed to digest raw foods like Kale which is a brassica- a genus of plants in the mustard family. The members of the genus are collectively known as cruciferous vegetables, cabbages, or mustards. So buyer beware or opt for some of the other yummy options that Tassili makes available.

Italian Sausage Subs

2013-02-08T09:49:00.000-05:00

These are simple and so delish. You need some good quality Italian sausages, any flavor, but I used the hot and these came from Publix. They make their own Italian sausages in house and they are always perfect. I sliced up some green and red peppers and sweet onions (I used Vidalias) and scattered them on a cookie sheet around the sausages and drizzled everything with olive oil. Although next time, I think I'll start roasting the sausages first and then add the veggies during the last 15 minutes of cooking since they roast up extra fast and you have to remove them in the middle of roasting if you start them together. Alternatively you could saute them with some olive oil but I love the way roasting caramelizes the vegetables. The flavor is amazing!

While roasting the sausages and veggies at 375 degrees, prepare the bread and marinara sauce. I used hoagie rolls which I split and lightly toasted. The marinara sauce just needs a quick heat up. I added a splash of red wine, a pinch of red pepper flakes and a little sugar.

When everything is done, assemble the sandwiches by adding the sausage to the roll, topping with the peppers and onions, I also added some pickled cherry peppers and topped everything with the marinara sauce and mozerella cheese. 5 minutes under the broiler and this is what you get. Definitely a keeper.

Easy Guacamole

2013-02-05T13:57:00.001-05:00

Here's a quick and easy guacamole recipe....

1 ripe avocado
1/2 of a lime
2 tablespoons of your favorite salsa (red or green)
2 dashes (or more according to taste) of Tabasco's green jalapeno sauce
Salt and pepper to taste

Mash the avocado to desired consistency. Mix in salsa, Tabasco sauce and juice of 1/2 a lime. Salt and pepper to taste and enjoy!

Salad Additions from Lean Cuisine

2013-01-16T18:38:00.001-05:00

Have you noticed the new Lean Cuisine Salad Additions in your grocer's frozen section? I did and armed with a coupon for a dollar off, I scooped one up this past weekend. Today I sat down to a fresh and tasty salad. There are 4 versions, Asian, Bistro, Cranberry and Southwest. Each kit comes with grilled white meat chicken, various accoutrements and a dressing packet. All you need to do is add your own lettuce.

I tried the Southwest-Style Chicken Salad. The first step is to thaw the dressing packet in room temperature water. I set aside the tortilla strips and then microwaved a package of grilled white meat chicken, roasted peppers, black beans and corn for 2 1/2 minutes. I let it sit an additional 1 minute as I arranged a lettuce mix of iceberg lettuce, shredded carrots and red cabbage in a waiting bowl. Carefully removing and then opening the chicken package, I spread it out over the salad greens, topped it with the dressing from the dressing packet and sprinkled the tortilla strips over the top.

Verdict? Surprisingly fresh and very, very good. The chicken was even better than the chicken I had not too long ago in the Taco Bell Cantina Bowl, which I enjoyed also except for the pressed chicken which lacked taste, texture and freshness. I especially enjoyed the creamy chipolte ranch dressing which rivals the best of them. The sweet heat was just enough to keep things interesting. The veggies were fresh and crisp and the tortilla chips provided a nice crunch.

I definitely will be trying other varieties with a leaning towards the Asian Style Chicken Salad which included, pineapple, broccoli and yellow and orange carrots with sesame ginger vinaigrette and crispy noodles. It's nice to have options and Lean Cuisine has given you 4 more.

Mexican Mornings

2012-12-30T17:57:00.005-05:00

Need an idea on what to do with leftover taco filling? Behold the taco omelet!

Vittles

2012-12-21T21:24:00.002-05:00

Have I said lately how much I love ScoutMob? In the past year it has allowed my family and I to explore some really good ATL restaurants, many I would not of tried otherwise. Trust me, 50% off can make your cheap self drive across town and today was no exception. We paid a long over due visit to what should be a Cobb County institution- Vittles Restaurant.

Surprisingly when my hubby and I lived in Smyrna, we never noticed this 30 year old restaurant tucked away on South Cobb Drive between, a tattoo parlor and a mattress store. The owner explained that due to county ordinances, she wasn't able to get a street sign due to the close proximity of the tattoo parlor sign and the mattress store sign. But the regulars don't need a sign, they know just where this little gem is and they come in droves everyday.

Vittles has been referred to as a Cracker Barrel knockoff with all the kitschy clutter, signs with funny sayings, elephant statues, ladybug lamps, purses and greeting cards (all for sale) surround the dining room. Not to mention there is a smoking side and a non-smoking side. Space is tight but the atmosphere is genuine and the food is down home. Waitresses flit from table to table recognizing regulars and welcoming newcomers, with "baby" or "sweetheart".

The menu is purely Southern, think meat and two, breakfast all day (at least on Fridays) and endless pours of sweet tea. I ordered the lunch special, your choice of meat, 2 vegetables and your choice of biscuit, cornbread or Texas toast for $5.79. I chose fried chicken, macaroni and cheese, fried green tomatoes and cornbread. First let me say the portions are phenomenal especially for the price. I was told by the waitress it would be about 15 minutes for my meal because the chicken is fried to order. It arrived hot, crispy and juicy. I would of liked a saltier crust but other than that it was fried to perfection. The mac and cheese was good but not spectacular - firm elbows coated in a nice cheesy sauce. The fried green tomatoes were good, coated in a crisp batter. I would of again appreciated a saltier crust but they were firm and not greasy, a feat few have mastered. And the corn bread was a moist tower of southern, buttery goodness.

Perhaps what impressed me most was as we were leaving and paying our bill, the owner told us how many seniors patronize her spot daily and how she refuses to scrimp on food quality or raise her insanely low prices. Indeed she told us that she feels its her purpose to serve these often over looked members of society. And luckily she allows the rest us along for the ride.

Bone Lick BBQ

2012-11-07T18:00:00.001-05:00

Sadly, my lunch today at Bone Lick BBQ was sooooo good that I attacked it immediately and forgot to take pictures. That's where the sadness ends though. This little hole in the wall is an excellent edition to the neighborhood where another favorite of mine, Urban Pl8 is also located.

Order at the counter, grab a number and a big mason jar of whatever you're drinking, find a table and wait for some of the BEST BBQ in Atlanta. I had "The Legendary Pull Pork Sammy" and a side of collard greens. Let's start with this super sized pulled pork beauty on two buttery slabs of Texas toast, piled high with the house cider slaw and home made pickles. Top that with one of the homemade BBQ sauces from Kansas City style to Carolina style and dig in.

If you're like me you'll just start pulling the sandwich apart and scrape up all the goodies that tend to fall out as you're devouring this beast. I love the tender meat that is smoked but not too smokey. Just a hint of 'cue I call it. The tangy slaw and briny pickles bring it all together into a cacophony of BBQ greatness. But my epic lunch didn't end there. The collard greens are some of the best I have EVER had. Cooked with pork (yes!) and oh so spicy and with the addition of pepper vinegar I found on my table, truly out of this stratosphere. I could make a meal out of those alone!

When I go back the fried pickles are definitely on my list as is the smoked pecan chicken and the brunswick stew. Oh and the "Big Ole Totties", tater tots drowned in BBQ goodness and cheese are also a must do. Vegans and Vegetarians, you have not been overlooked. A nice local tomato salad and a sandwich of smoked mushrooms are all decent and innovative choices. I mean how many BBQ joints even offer a meatless option? If you haven't been to Bone Lick BBQ, go! And if you have been, go back. I'll be the one with the plate of freshly made, hot and spicy pork rinds on the table.

Dinner Tonight- Chicken Adobo

2012-10-11T09:40:00.001-04:00

Chicken Adobo is a nod to my Philippine heritage. This simple dish calls for one to two pounds of chicken thighs because they absorb the flavors of the sauce so well, 6 cloves of crushed garlic, a bay leaf, a teaspoon of black peppercorns, a half cup of white vinegar and a half cup of soy sauce. Bring everything to a boil and then simmer for 30 minutes or until the chicken is cooked through. Serve with steamed white rice.

The "Best" Mac and Cheese in Atlanta?

2012-08-07T10:59:00.000-04:00

In my quest for all things tasty, I took on this recipe for mac and cheese from David Poe's BBQ which showed up in last week's Food Section of the AJC. A customer wrote in for the recipe, claiming this was the best mac and cheese he had since moving here a few years ago. Super simple to prepare and creamy beyond belief, I'm inclined to agree. The only changes to the recipe I made, were an addition of garlic salt, pepper and paparika sprinkled on top (sorry, it's just not mac an cheese with out it). This would also be good with some toasted bread crumbs sprinkled on top. I've included a snapshot of the recipe so you can give it a whirl. Love to know what you think.

Daddy Dz

2012-08-05T14:16:00.000-04:00

A Saturday lunch of BBQ chicken, collard greens and mac and cheese at the iconic Atlanta restaurant- Daddy Dz

Skillet Lasagna

2012-03-03T20:54:00.002-05:00

1 lb of Ground Beef or Turkey
1 Jar of Spaghetti sauce (16oz)
1 8oz package of lasagna noodles
1 8oz package of shredded or grated parmesan cheese
1 8oz package of shredded cheddar cheese
1 16oz package of mozzarella cheese

Brown ground meat and drain. Add spaghetti sauce and adjust seasoning. I like to add sugar, hot sauce, a little ketchup and soy sauce to my spaghetti sauce. Let simmer for about 10-15 minutes. Preheat broiler to 500 degrees. Add 1 1/2 cups of water and break up about 8 lasagna noodles and add to the sauce. Let cook until noodles are tender. Add more water as needed. When noodles are done, remove from heat, sprinkle with parmesan cheese, shredded mozzarella and cheddar and put under the broiler for 5 minutes or until cheese begins to brown and bubble. Let rest for 10 minutes and serve.

Blueberry Compote

2012-01-29T17:32:00.001-05:00

Skip the syrup with this blueberry compote made with fresh blueberries, orange juice, a little sugar and cornstarch as a thickener.

Curried Sweet Potato Soup with a Curried Caramelized Onion Garnish

2012-01-27T20:25:00.001-05:00

This is the perfect melding of savory and sweet. Spicy curry, pungent cayenne and a little brown sugar transform sweet potatoes and carrots into a wonderfully creamy and filling soup.

Curried Sweet Potato Soup with a Curried Caramelized Onion Garnish

1 large sweet potato peeled and chopped
1 large carrot peeled and chopped
1/2 cup of chopped onion
1 Knorr vegetable bouillon cube
1 teaspoon of curry powder
1/8 teaspoon of cayenne pepper or more to taste
1 Tablespoon of butter
1 teaspoon of brown sugar (optional)- I actually found this detracted from the natural flavors of the soup, so use sparingly

Melt butter in a deep saucepan, add curry powder, cayenne and chopped onions. Stir until onions become translucent. Add sweet potato and carrot and sauté for about 5 minutes more. Next, add 2 cups of water and bouillon cube, bring to a boil. Lower heat and simmer until vegetables are soft, approximately 15-20 minutes. Remove saucepan from heat, and using an immersion blender, puree until mixture is creamy. Add brown sugar if using. Use water to thin the soup if it ends up being too thick.

For Onion Garnish

1 Small Onion, thinly sliced
1 teaspoon of flour
1 teaspoon of curry powder

In a small saucepan, heat about an inch of vegetable oil. While oil heats, toss onion, flour and curry powder together. When oil is sizzling, drop onions in 2-3 batches into the hot oil. Cook until onions begin to crisp and brown. Remove onions from oil and drain on paper towels. Use onions to garnish soup. You can also add a dollop of sour cream to kick it up a notch.

Social Media Train Wreck

2012-01-11T10:23:00.004-05:00

As someone who runs a rather successful Facebook and Twitter account for a local restaurant, I can't but comment on the story I found in the local news about a restaurant owner, blasting a customer over a negative review on Yelp!

First of all I read the review and honestly it was not a bad review. In fact, the customer earnestly tried to find positive aspects of her overall experience several times. I troll the review sites such as Urban Spoon and Yelp and I have found several not so stellar reviews for my restaurant but on the flip slide there are also a lot of good reviews, which I found to be the case for the restaurant in question here.

What is troubling is the restaurant owner's response to the review and I quote "If you see this woman in your restaurant, tell her to go outside and (expletive) herself. Yelp that, (expletive)." I mean geez that's a little harsh for criticism over your watery baked beans isn't it? I would of thought an intelligent, responsible and conscientious business owner would of taken note of the criticisms and analyzed if (a) they were legitimate concerns and (b) if so, the action or actions that could be taken to improve upon the service, food, etc. At least that's what we do but then we have been in business for over 50 years and experience is one hell of a teacher.

I mean the cornerstone of social media is free expression right? I don't have to like what you say but I should be respectful of your right to say it and not attack you for it.

Of course this could boil down to the caveats of ScoutMob since the media is reporting that this customer used a ScoutMob deal during her visit. All you restaurant owners out there repeat after me: " Don't offer a ScoutMob deal if you're going to resent your customers for using it!!" Take it or leave it but please don't lambast those of us who choose to take advantage of it either!

Ok so, that's my 2 cents on the situation and remember you can agree or disagree that's the beauty of this great country we live in, just don't hate on me cause I choose to express myself.

Chinese Dahba

2011-11-07T13:29:00.003-05:00

I found this place in the recently renovated Patel Plaza on Church Street in Decatur. Chinese-Indian food sounded intriguing, so we gave it a try. Inside this modest space, you place your order at the counter, choose a table and wait.

Up first, Vegetable Spring Samosas. Spring roll wrappers, in a triangular shape filled with peas, and spring roll filling. I was a tad bit disappointed because I was expecting a least the crispy traditional samosa crust. The only thing I could attribute to a traditional samosa was the addition of the peas to the spring roll mix. Ah but I then remembered that this is "Chinese food with an Indian twist." After creating my own dipping sauce of ketchup and a pepper condiment mixture on the table, they were actually quite tasty. Next, Chicken 65 which was a garlicky and spicy hot salute to this Indian street food. The vegetables (onions and green bell peppers) were crisp and the chicken, chunks of white meat chicken with that wonderful tandoori coloring were very nicely done. I did though have a yearning for some naan which unfortunately does not appear on the menu in any incarnation.

Perhaps what I really craved that day was straight Indian food, we were after all next door to my absolute favorite Indian restaurant, Mirch Masala. But Chinese Dahba's epic menu deserves a second, third and fourth chance. Next time those Crispy Chili Potatoes sound divine. And what about Chili Garlic Noodles? Or the chef's favorite Chicken Bullet Dry, a name that suggests all kinds of tasty possibilities? Old Chinese standbys such as Pepper Steak and Garlic Chicken round out the menu.

The owner circulated the room surveying customer satisfaction and was curious to how we had heard about them. If you have a thing about plastic utensils, drinking out of cans and styrofoam plates, steer clear but if you are looking for a new food adventure, come on in!

Clean Up Aisle 7

2011-11-01T09:29:00.001-04:00

It's a day late but I had to share this photo I snapped at my local Publix on Halloween night.

Murphy's

2011-10-26T20:36:00.001-04:00

WARNING! Saturday brunch at Murphy’s is absolute pandemonium. I found this out this past weekend when I met some family members for lunch. Thank God they offer valet parking and kudos to those guys who figured out how to fit a million cars in the adjacent itty bitty Wells Fargo parking lot. Inside the restaurant, space was tight and I marveled how the wait staff seemed to effortlessly glide between densely packed tables.

Ok, onto the food. Like I always do, I studied the menu ahead of time, and had already decided on the Crab Cake Benedict with jalapeno hollandaise. The hash brown potatoes were my side item. After plying us with sweet orange corn muffins and fresh biscuits, the food arrived relatively quickly for such a crowd. I was presented with 2 miniature crab cakes, a poached egg perched atop each and the entire thing drizzled with hollandaise sauce. The hash browns were disappointingly shredded and topped with a mix of raw onions and peppers. I say disappointingly because I was thinking more of crispy home fries with COOKED peppers and onions when I ordered the hash browns. Caramelizing the vegetables would of definitely amped up the potatoes’ flavor. Nonetheless anything drenched in ketchup is edible, so I poured it on. The crab cakes were fresh but indistinct; the flavor was for the most part bland. I do have to compliment the perfectly poached eggs, they were absolutely heavenly. However, I was disappointed with the hollandaise, I was expecting great things and again I was presented with bland, indistinct flavors. I was so sure that the jalapeno hollandaise would have some punch or bite to it, but it was almost unnoticeable. Such a shame because this dish has such potential! A little Old Bay and some diced jalapenos could begin to turn around what is sadly just an average dish. The fresh pan fried trout that my dining companions had was tasty though and what I wished I had ordered along with a side of grits.

Anyhow, Murphy’s is definitely worth a second visit. The Chilaquiles and the Fried Green Tomato sandwich are next on my radar.

Curry Chicken

2011-10-22T09:41:00.000-04:00

This smelled and looked so yummy, that I forgot to get an "after" shot. This was taken right before the addition of the water.

Curry Chicken

6 chicken wings

1 tablespoon of vegetable oil

½ teaspoon of flour

2 cups of water

2 chicken bouillon cubes

½ onion rough chopped

2 garlic cloves chopped

3 carrots peeled and chopped

4 red skinned potatoes, peeled and sliced

½ teaspoon of celery seed

½ teaspoon of red pepper

½ teaspoon of red pepper flakes

½ teaspoon of turmeric

1 palm full (about a tablespoon) of curry powder

½ teaspoon of garlic salt

½ teaspoon of black pepper

Brown chicken wings in 1 tablespoon of vegetable oil in a Dutch oven or other oven proof deep pan. Add spices and stir to coat chicken. Add chopped vegetables and stir to coat, allow onions to soften. Sprinkle flour over chicken and stir to combine, cook an additional five minutes. Add 2 cups of water and the chicken bouillon cubes. Bring to a boil, allow bouillon cubes to dissolve, and then transfer to a pre-heated 400 degree oven for about 25-30 minutes to allow gravy to thicken, stirring once halfway through cooking. Serve over basmati rice and alongside naan bread. Feeds 2-3 people.

No pain, No gain- Orgain That Is

2011-10-20T12:08:00.000-04:00

I am not a breakfast person. Especially on mornings when I am rushing to get my son to school and myself to work. I could also stand to loose a few pounds. So lately I have taken to consuming protein shakes in the morning as an alternate to breakfast and hopefully a conduit to weight loss since protein is more filling and will stave off hunger longer than a carb laden meal.

I've tried SlimFast, Chocolate Royale is my favorite and evidently everyone else's since it seems to never be in stock when I go shopping. I've tried the Special K protein shakes, finding both milk and dark chocolate to be palatable. These seemed to keep me satiated for an hour or two but nowhere near the 4 hours Special K claims. And by lunch I was so hungry it was unbelievable.

Not too long ago, flipping through Women's Health magazine, I came across Orgain. Orgain is a totally organic protein shake developed by a doctor while he was undergoing cancer treatment. It seems his appetite was poor and he was looking for something to consume that was easy, tasted good, was healthy and provided sustenance. Thus, the birth of Orgain. Boasting 16 grams of protein, natural sweetener (cane juice) and green tea extracts, which have been known to be conducive to weight loss, I was sold and promptly ordered a case of the Creamy Chocolate Fudge flavor (12 drinks) from the Vitamin Shoppe.

First, let me say Orgain is not cheap. A case was $33. Way more than Slimfast or Special K. Next, the taste was not the best, even though folks had raved over the Internet about the chocolate flavor. Granted none of the protein shakes I have drank were particularly yummy, but Orgain left a peculiar after taste in my mouth that I'm still trying to figure out. Now the BIG question? Did it keep me hunger free? I have to admit it does prove to be more filling than either Slimfast or Special K. One weird side effect though was I had to pee noticeable more, which may be a good thing. Perhaps all that organic goodness is removing toxins from my system, who knows?

And the verdict? I will definitely finish my case and will probably continuing drinking it although the price may be a deterrent. Visit their website and try one for yourself. I would love to know what other folks think, so please leave your comments.

Sky Burger, Reaching New Culinary Heights

2011-10-19T11:08:00.002-04:00

Meet my new favorite game for the iTouch/iPhone/iPad. In this game, you build a burger to soaring heights while avoiding toppings you don't need as they rain down from the sky. The more burgers you build successfully the higher your score. You can even compete with other players. Just don't play this when you're hungry!

Jagger's Pizza

2011-10-14T21:40:00.003-04:00

I was lured here by devotees of this restaurant which briefly closed and is now reopened in the Sage Hills shopping center in the Emory/Briarcliff area of Atlanta. Boasting Atlanta style pizza, my curiousity and hunger got the best of me.

First let me say, Jagger's is literally a hole in the wall. There's a counter, a few tables and chairs and a flat screen TV perched atop a refrigerator loaded with soft drinks. But as we all know some of the best food can be found in joints like this. However, it gave me great pause to be greeted by gentleman who looked as if he had rolled himself in the flour they use to make the pizza, highlighted by the fact he was wearing a black shirt. Ok, I thought these guys must really love what they do to the point of becoming one with their product.

On to the pizza. So Atlanta style must be square, deep dish, cheesy and well, a tad greasy. I had a small, pepperoni and mushroom pizza, the toppings hidden under a mountain of cheese. Really I tasted nothing but the cheese and I suppose if you like cheese that's a good thing but for me I like to taste it all- the toppings, a tangy tomato sauce and cheese as an accent atop a nice crispy crust. Now the crust wasn't bad it was thick, garlicky and absorbed the grease pretty well (ha, ha) but over all I'd have to rate this average pizza at best and not meriting a return visit anytime soon.

P.S. In case you're wondering what my favorite pizza is, it's a tie between Mellow Mushroom's Mega Veggie and Domino's Pacific Vegetable, with Domino's in the lead solely due to their fabulous pizza tracker, which let's neurotic people like me check on their pizzas all during the process- from prep to delivery.