A bracket I can get behind

When it comes to sweet sixteen brackets, I don't have the best of luck. For me, March Madness begins with as much naive excitement as the locker room of your favorite Cinderella team ... and ends with crushed dreams and a $50 deficit in my bank account. Here's to hoping that the Solo Foods Sweetest 16 recipe contest---the focus of this post---brings happier results. Fortunately (I think), my fate rests in the ...

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Chilaquiles

It's been a while since I've had a good mexican breakfast. A local eatery that shall remain nameless was my go-to spot for out-of-this-world chilaquiles, but all of a sudden, the dish that arrived at my table wasn't the same one I knew and loved. Convinced these new mediocre-at-best chilaquiles were a fluke, I persistently returned for a second, third and fourth taste test. No dice. Change in kitchen staff or ...

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Chocolate babka … just like Nana used to make (or buy at Publix)

For some reason, lots of my childhood memories with my Nana revolve around food---the good, the bad and the Jewish. The good: delicious, sweet and savory meatballs. The bad: Rice Dream (sorry Nana, but that stuff is just awful). The Jewish: Chocolate babka. Mmmmmm, delicious babka. Come to find out, its origins are debatable (some say it's Polish, some Eastern European, but from what I can tell it is largely ...

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Fried Egg Perfection

Anything with the word "fried" in it is good in my book. Anything fried in freshly rendered bacon fat is even better. Our new weekend obsession is a heart blockage waiting to happen, but I'll risk a triple bypass later in life for this baby. What makes this recipe special are the individual ingredients---so don't skimp on quality. Fried Egg and Bacon Sandwich You'll need: good, thick-sliced bread (I've used sourdough, ciabatta, and the ...

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French Toast Boast Post

Dear readers, I would never steer you towards bad food. I will admit, however, that some of my recipes happen to be a little better than others. The difference between "great" and "fan-freakin-tastic!" if you will. This recipe is FAN-FREAKIN-TASTIC. I had some leftover challah and I wanted to create a jazzed-up french toast recipe. After a little bit of thought, I decided to incorporate raspberries, strawberries, cinnamon, brown sugar, almond extract ...

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Southport Grocery and Cafe

This week, our Bad Economy Brunch (which now has it's own official Facebook group, courtesy of Liz) was at Southport Grocery and Cafe, a place I've had on my list for a while now. It was everything I expected and more. Although my bottomless-diet-coke habit didn't exactly fly there: I ordered the waiter-recommended, albeit odd-sounding, Brisket & Gravy---biscuits and gravy with tender smokey brisket and fried eggs. The brisket was house-smoked, the ...

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This bread is bananas. B-A-N-A-N-A-S

Sometimes we buy bananas to let them sit on top of the fridge over-ripening. Because then we get to make banana bread! I adapted this recipe from Elise's banana bread recipe at Simply Recipes. Here are the poor over-ripe bananas. You know they're ready when the entire stem breaks off when you pluck them from the fridge/fruit bowl/counter top: I decided to try something new with this batch: Spiced Banana Bread You’ll need: 4 medium-sized ripe ...

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