I don’t cook with apples enough.
With berry season still some weeks away, I might have jumped the gun here – but this is the sort of thing weekends are made for.
As someone who loves dining out (and a good deal), I’ve tried more than one reward program for dining out. Some have proven to be more lucrative than others – here’s a few I’ve tried. And while my experience with most have been confined to Chicago or Dallas, all these programs should be applicable across the US, at least continental (but I’m not sure if any include international locations):
If you’re looking for an upbeat restaurant in the Windy City with a fantastic brunch, look no further than Sola Restaurant. I went for the first time last weekend as part of a birthday restaurant trifecta and this place was a great experience! We met a friend there and enjoyed delicious food in a great, lively setting – perfect for chatting and catching up.
I’m always up for discovering new brunch places and this North-Center restaurant was a wise decision. And if you’re smart, you’ll head over as well!
Corned beef and fried egg with some cheddar jack and yellow mustard – all on homemade rye bread from Kauffman’s Deli in nearby Skokie.
Now, I just happened to have an artisanal loaf of lemon-white chocolate bread, purchased and brought back from my recent vacation. (Sounds a little snooty, right?) It was delicious on its own; but I didn’t want it to go to waste, so I thought I would see what it would it be like as French Toast. Holy Diet Buster – it was amazing. I’d been thinking about making it all weekend, and then I woke up this morning and realized I had no regular milk. Heavy cream? Sure (what piggy doesn’t?). Soy milk? Yep. Buttermilk? Of course. And of these alternate choices, I thought buttermilk would work the best – I also looked online and there’s a TON of buttermilk french toast recipes, so it’s not like I was inventing a new concept.
This was my late breakfast this past Sunday morning. What prompted me to make this in the first place is that I’m having a dinner party later this week and decided to make paella – some of the folks are Jewish, so I knew I couldn’t use pork sausage. So, I decided to make this on a dry run first and try making my own turkey sausage, before I make it later on this week.
So I bought a pound of ground turkey and added the following spices: