Skip to main content

A Little Tip...

On Monday we went out to a little French place here in San Marcos for Alex's birthday. We got scallops, fillet minion, mahi mahi, creme brulee...It was actually pretty good which is saying quite a lot from me! I am, uh, how you say...picky. Way too picky about dining out because honestly we eat very well at home, and spend a lot of money on food to do so. So anyway, the tip is that during Christmas I bought a $25 gift certificate to this place for only $2 at I think they usually charge $10, but sometimes $5...anyway, you can go to restaurants all over the country, which is great for traveling. Most of the places are pretty high quality too, so the food should be pretty decent. 


Trish Wallace said…
What a great tip...I'm going to check it out. I'm a lot like you...I feel like I know good food and for the prices you pay at nice places you expect it's taste to match the price...I HATE paying for something that is mediocre. I'm glad to know I'm not the only one! HA
lindsay said…
We really are a lot a like! I couldn't have said it better :)
Anonymous said…
Totally agree! I like to shoot for ambiance and a nice beverage to make up for what can sometimes be a disappointing meal. It does make me that much more appreciative and impressed when things are excellent though!

Your photo of granola in the last post totally inspired me and I made some this week. Sooo good, homemade granola.

Popular posts from this blog

Beware of Trader Joe's Imported Penne Pasta - Stow-Aways on Board

Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.

A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.

The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light).
I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring…

321 Dough - Multi-Purpose Recipe, Repost of Recipe

For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 

• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed.
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area.
3. You can use the dough at this point, or …

Biscotti and Marcella

Things have, well...pretty busy lately, but I have been cooking some here and there. My favorite of the week were the almond biscotti for Alex. They are really the perfect biscotti - light and dense at the same time, blanched slivered almonds, almond extract...yeah, he likes him some almonds. 
I have been reading the memoir of Marcella Hazan, the Italian lady who brought "real" Italian food to America in the seventies and eighties. It is amazing that she never intended to be anything more than a science teacher in Italy, and she became this foodie idol. She never even cooked anything until after she was married! It is funny in her books to, she gives off this vibe like, well, they wanted me to write a cookbook, so here it is, but hey, don't ask me to do another one!  She really tells it like it is. I saw her on Martha Stewart and she even treated Martha like "whatever, you are just like everyone else". Gotta love that old Italian gal. Just truly hersel…