Truffle Honey Parmesan Fries
This post is about a dish I affectionately call “Magic Sweet Taters.” They’re a riff on the truffle honey fries I just blogged about at Avalon restaurant. I decided to make my version with sweet potatoes instead of white potatoes because they’re a more Paleo-friendly starch in that they’re more nutrient dense and that they … Continue reading
Dinner at Avalon in Richmond
The first weekend of my spring break, I attended a Matchbox 20 concert in Richmond. I made two earth-shattering discoveries on the night of the concert: the first was that the lead singer, Rob Thomas, of Matchbox 20 is the same person as Rob Thomas, solo artist. I know it seems like a trivial discovery, … Continue reading
Paleo Plate at Black Market Moto Saloon
One of my favorite lunch joints in Charlottesville recently updated their menu to include specific, Paleo-friendly options! I blogged recently about how the Black Market Moto Saloon will make their hamburgers without a bun and with a side salad, but they’ve recently added what they call their “Paleo Plate” to the menu. It consists of … Continue reading
Twice-Baked Sweet Potatoes
The Thanksgiving recipe series is finished, and I want to share a few more fall-themed recipes before the next holiday arrives. Christmas is so close, but it really doesn’t feel like it yet in Charlottesville. It’s gorgeously sunny and 60 degrees today, hardly the typical weather for mid-December. It keeps me in the fall spirit … Continue reading
Easter Brunch
This post is about Easter brunch, an iconic meal, and about what you can do with the leftovers. My mom made her famous frittata with bacon, potato, and Gouda cheese. We had a bright and beautiful fruit salad along side. I was the lucky one who got the frittata leftovers which made for quick, protein-rich meals when … Continue reading
Double Dipping
One weekend last fall after visiting the Charlottesville Farmer’s Market, I made this wonderful lunch for myself with a piece of focaccia. I wanted to be silly and call this post “Double Dipping” because I made a different dipping sauce for each of the components of my lunch: a seasoned olive oil and a homemade … Continue reading
Mayonnaise Update – Chicken and Potato Salad
Just last week, I made a new batch of homemade mayo, using a combination of canola oil, coconut oil, bacon fat, and olive oil. I also used Pinot Grigio wine vinegar in addition to lemon juice to cut a bit of the tartness, and I added a bunch of herbs. Needless to say, it is … Continue reading
SlowFoodieBear 