Bacon Makes Everything Better

Is This Bacon Overload?

Bag Lunch: Flavored Lip Balm by Sarah Sparks

If you really know me, you know I dislike the holiday season. I only tolerate it because food and lots of drinks are involved. When I read the Facebook invite for the annual TT The Bears Rockin' Holiday Flea Market & Bloody Mary Bash, I was immediately interested. Anyone trying to sell the idea of a flea market with cocktails is a-okay in my book.

The words 'Flea Market' makes me think of Church Bazaars I used to go to as a kid. The ones where things like doll heads with dusty doily dresses and plastic soda bottle bodies, or stale cookies and punch were sold; however it was not at all what I had imagined. This was going to be a hip local affair with vintage clothes, homemade jewelry, comic book clothing accessories, art prints, vinyl records, and more. With all the cool stuff being sold at this event, I had my eyes set on one booth - Bag Lunch, flavored lip balm.  The Dill Pickle flavored lip balm especially.

How could a food lover not be interested in trying some locally made food flavored lip balm??? 

When I arrived at TTs, the place was packed with people browsing vendor tables and drinking the infamous Monster Bloody Mary's. It took a few minutes to locate my destination, but as soon as I arrived I was overwhelmed with choices. I wanted to buy one of each, sit on the curb outside, and test them all. I scanned the containers looking for pickle, pickle, pickle. No luck or maybe I overlooked it because I was so excited. I quickly grabbed four flavors trying to not second guess myself - Chocolate Covered Cherry, Caramel Sundae, Juicy Pear, and Pistachio Ice Cream. I paid and ran to the bar. Not only did I want to start trying each flavor, I wanted a Bloody Mary bad.

I ordered from the bartender and saw a sign stating the Bloody Mary's were made with Ketel One. Sweet. As I was waiting, I opened the Juicy Pear and applied it to my lips. It reminded me of Jelly Belly Jelly Beans. My favorite brand! My mom used to stuff my stocking with them every year when I was a child.

My drink arrived with one large celery stick (no blue cheese stuffed olives, must of came too late). I took a large sip and was not disappointed. The bartender was generous with the Ketel One. I ordered a second one and went back to testing my new lip balms. Next was the Caramel Sundae. This one reminded me of Werther's Originals. Although I thought the caramel was a fun flavor, the pear was still on the top. I felt the same about the Chocolate Covered Cherries.  It was fun, but...

Then I got to the final one - Pistachio Ice Cream - and fell in love.

It has been almost two weeks since the bazaar, and I still carry the pistachio one with me. Something about that sweet pistachio smell gets to me with each use. Curious about ordering more, I went to the Bag Lunch etsy page, found Pistachio Ice Cream, and saw the Dill Pickle flavor was available as well as some mouth watering flavors like Meatball Sandwich, Buttery French Toast, Pancake and Syrup, and CRISPY BACON (!!!!!!).

Check it out and support local: Bag Lunch Store
TT the Bears: http://www.ttthebears.com/

Turkey and Bacon Meatballs, aka MassBytes kryptonite

How do I know this recipe will be a hit with you guys, my MassByting friends?  Because a) it's balls, and b) it's got bacon.  If I know you, you might have a tough time turning down something that hits the bullseye like that.

It's Turkey and Bacon Meatballs, which means they are made out of ground turkey (duh) and ground bacon.  GROUND BACON YOU GUYS.  Now I don't know about you, but that isn't something that ever crossed my mind as a foodstuff... but it's real, and, much like that woman's boobs on Seinfeld, it's spectacular.  And it's easy! All you need is a food processor (and some bacon, obviously).

Then all you need to do is mix together the ground bacon and all the other ingredients and make them into balls, and bake them.  Then simmer them in some sauce for extra excellence.  Easy - and versatile too, since you can eat them by themselves, in a meatball sub, on pasta... whatever floats your boat.

By the way, I wanted to be sure to call them "Turkey AND Bacon Meatballs," rather than "Turkey-Bacon Meatballs," because I didn't want people to confuse them for meatballs made out of turkey bacon.  Turkey bacon is a travesty.

Is your interest piqued?  Is your mouth watering?  Go forth and make them for yourself!

Farm to Post and the Pig Farmers (by Nina Quirk)

As my husband and I drove home from our 5^th monthly Farm to Post dinner, we discussed how our favorite part of each meal (besides the amazing food) is getting to meet the farmers.  While most Americans celebrate people on T.V. screens, I am utterly dumbfounded when I meet a nice wholesome farmer. I find something so righteous about busting your hump to provide our nation with honest food.

This month at Post 390 you can sample a fine array of pigs from Brambly Farms in Norfolk, MA. (A (B) will appear next to their product throughout this article.) These include heritage pigs like Tamworths, Large Blacks, Red Wattle, and Gloucestershire Old Spots; breeds that are a minority in our nation and offer some of the finest pork products around. Each of the 100 or so pigs on Brambly Farms is spoken for at birth. Every good restaurateur in Boston is vying to get their hands on these hogs due to their exquisite quality.  Some breeds are picked because they are fattier and more flavorful, while others are picked for their leaner co-parts. Whichever breed you’re eating, you can bet your (pork) butt that it’s going to be ridiculously good.

My husband and I walked into the room and it was filled with the largest group we'd seen at Farm to Post. We ran right over to a man and woman standing together, "Are you the featured farmers?" We were dying to meet the two people who were providing food for our group that evening, only this time, we asked the wrong couple. "No, I'm a writer (for a very important magazine!)

The farmers were standing at the opposite side of the table, looking around while sipping their Pig N’ Peach cocktails. I went over and introduced myself to Ted and Sandra O’Harte a.k.a. the animal farmers. These off the boat Irish folk spoke with pride about their family farming operation, explaining to me the ins and outs of raising animals for a living. Like the nursing and weaning process that their pigs partake in. You probably never thought you’d discuss pig breastfeeding before dinner. Well I did and it was quite interesting.  For instance, pigs would suckle throughout their whole lives but are stopped after a certain amount of time so that the mother hog can heal for her next litter. It made me think of how connected all of us animals are when I could relate to the pigs’ issues.

Ted also talked about how he raised a group of rare birds that had been eaten by fisher cat’s right before they reached their peak. He told me about raising hens, ducks, pheasants, turkeys, and  how superior the product was when they were pasture fed and happy throughout their lives. While all farming is hard work, there is something to be said about a family that raises animals for a living. They breed them and nourish them, fall in love with them and then have to send them off to the meat “processor.” (On a side note- did you know there are only 2 meat processors in the whole state of Massachusetts? The farmers have to book months in advance and compete with each other for slots, many of them going out of state to process their meat. That’s beyond absurd considering the amount of meat that is probably consumed in our state.) Sad but true, this family will endure heart ache, losses, and some successes (like Farm to Post!), but they are doing work that we can all be proud of. These animals were raised solely for the purpose of food; food that I’m likely to rave about for decades.

Ecstatic to be serving such a superior product, Chef Eric Brennan explained to us his methodologies for extracting the goodness from this farm. His excitement was set down before us in the form of a decadent fried Lobster (B)LT’s that everyone could not stop eating. Then a creamy, thick slab of Pate arrived with some mustard and cornichon on toast. Egg (B) Drop Soup with Crab, accompanied by a Pork (B) and Florida Shrimp Potsticker served over an aged mushroom soy sauce and a Swiss chard/scallion aioli. This dish was spectacular; it was very unique but not over the top. Just plain tasty.

Next up was Roast Thai Cured Pork Belly (B) that was juicy, succulent and melded wonderfully with the Mango, Jicama and Scituate Lobster Salad it sat next to. Layers of Thai basil, cilantro and mint danced with the pickled Thai chili.

Inspired by their farm movement, Post hired a new beer guy who is in the know on the latest nano-brews. This new type of beer comes from tiny home distillers throughout the region. The meal was paired with a variety of beers including; Pretty Things, High and Mighty, Jack’s Abby, and many more I highly recommend you go and sample. I was impressed by this fine movement to keeping it local.

But now it’s back to bacon.  Maple-Rosemary Bacon (B) that is with wrapped Scituate scallops served over liquid corn on the cob and a succotash of red kidney beans, Tasso (B) ham, and fried corn. This was a creamy, smoky heaven topped by crispy fried sweet potato strings which added a new textural element. Grilled spice rubbed Pork Loin (B) served next to an outstanding Pulled Pork (B) and Pear Fritter, sautéed Swiss chard and a Prune Plum-Ginger Pork Jus was delightfully succulent.

I was stuffed but knew that the feast was not over. I was delighted by another Molly Hanson design, Old Fashion Apple Pie with a lard (B) crust. It had a crumb topping and was simply an apple pie done right, which in all honesty, is rare. No pie is complete without vanilla ice cream, but a dried apple wafer sat delicately on top and had the most intense apple flavor I’ve ever eaten.  All in all, I’d say this chef/farm combo is a winner worth stopping in Post 390 for. If you think there’s a bacon shortage out there, run into this contemporary tavern and get your fix of not only bacon, but rare homegrown bacon that’s been kissed by Maple and Rosemary.

Gluten-Free: The Friendly Toast

What is this amazing dish?
Keep reading & find out!

I had been wanting to go to The Friendly Toast since they opened in Portsmouth, NH with their 24 hour weekend hours, gluten-free options long before it was trendy and rave reviews from the increasing number of my friends who made the trek from greater Boston to eat there.  When they opened a second location at Technology Square in Cambridge, right around the corner from where I used to stay and a regular haunt of mine when I would be visiting the area from overseas for the better part of a decade, I was salivatingly desperate to go.

It took me three years to get there... but it was worth it.  I knew the night before where Bill, his mother Donna, Liberty and I would be going for lunch after an appointment in Kendall Square this past Monday.  Walking distance, reasonably priced, gluten-free?  No question.  Plus, Liberty had been asking over a week to go to a restaurant.  While Bill and Donna's food looked and I was told their meals were delicious, they went for glutenous options.  So this is all about the toddler and myself.

Bad news first: despite the incredible lists of bread that The Friendly Toast offers, they no longer have any that is gluten-free.  Fine, I was in the mood for and wanted to try some of their all-day breakfasts anyway.  Additionally, the pumpkin pancakes I had heard so much about were not safe for us to eat.  Not so fine.  Being a big fan of pumpkin anything, I had very much wanted to try those and I'm still unclear why only the batter for those pancakes requires wheat.  Still, there was a lot of choice for Liberty and I.  Regular pancakes with only a dollar surcharge for being gluten-free sounded good as did several of the egg dishes about which we were told there would be a discount for not being able to eat the toast that normally comes with it as a side.  See, I ended with good news; I know of nowhere else that takes money off a check for not being able to eat the toast especially when the hash browns are also gluten-free.

Mason, our very friendly (natch) & helpful server, continued to explain using his hands -- as I later discovered, with near-pinpoint accuracy -- the size of the establishment's very large servings.  A single pancake would take up the size of a standard dinner dish up to the edges and although their egg dishes were supposed to be three eggs they usually ended up being more like four to five.  I had a tough time choosing between the Flying Fish Scramble of eggs with smoked salmon, fresh dill and cheddar versus the New Hampshire's Finest containing a scramble with locally-made goat cheese, asparagus, scallions and bacon.  Mason recommended I select the latter.

Lentil and Bacon Soup: love means making an extra slice of bacon

You know what?  Nearly every post I've written for MassBytes I've been exhausted or hung over or both.  This is because my posts show up on Monday mornings, so I'm usually writing them on Sunday mornings, and this summer has been a busy one in terms of having lots of shows to go to.  Last night, for instance, my husband's band Hookerclops played their second show in 3 days, this one being a benefit show in New Bedford (about an hour's drive away from Boston, if you're not familiar with New Bedford... but it has a vibrant music and art scene so you really should be!).  Even if they hadn't played last, we would probably have stayed until the end, but playing last guaranteed that we didn't get home until about 3, and were in bed half an hour after that.  It is now, for the record, 8:19am; I got up at about 7:30.  All this is to say that if I don't have a lot of inspired things to say about a recipe, it's not because it isn't fantastic - I'm just half dead.

This particular recipe is for Lentil and Bacon Soup.  I know the weather right now might not make you think about soup, but maybe you have (and can afford to use) air-conditioning.  If you're like me instead, this is still a great recipe, but maybe save it until the heat breaks a bit?  I don't know.  Maybe you're down with soup in the hot weather.  I'm not really against it myself.  At least you don't have to stand over the hot stove stirring very much - and it's not a heavy soup, it's just lentils and veggies and, of course, MassBytes, bacon.  I know you love it!  So don't let me prejudice you against it just because it's a hot bowl of soup.  After all, sweating cools the body down!

Some other reasons you may be interested in going to check out the recipe: I utter the phrase "white wine just isn't my jam," and I meditate on the connection between bacon and love (specifically, that love means always making an extra slice of bacon).

Gluten-Free: Five Guys Burgers and Fries

I'd heard a lot about Five Guys Burgers and Fries before I had the opportunity to try them on the way home from my partner's mother's wedding rehearsal dinner recently, having watched everyone else chow down on a selection of gluteneous homemade Italian foods at her soon-to-be husband's home. Don't get me wrong -- it was very sweet of them to provide Liberty and I with gluten-free pasta & separate sauce, especially given they ran out to buy a second package on the day when they believed they overcooked the first, but the kid & I were starving. So it was a relief to see a quick & inexpensive restaurant about which I had heard so many good gluten-free things on the "Find Me Gluten Free" app I have on my smartphone (which I highly recommend and will be covered separately in a later post).

We stopped at the Randolph location with only 10 minutes to spare before closing and a napping baby in the car; the staff didn't grumble about my partner's need to run in, ask the gluten-free question, run out to get my order, and run back to place it. Makes sense, though -- with a one-page menu, everything being gluten-free sans the buns & unlimited free toppings it was simple. Even the fries are gluten-free! My partner & I both ordered a gluten-free bacon cheeseburger (which is actually a double), large (obviously) Five Guys style fries & a fountain soda. For Liberty we purchased a "little" cheeseburger (which is actually a single) & her own regular fries; as you'll know from previous posts, my child has quite an appetite.

My partner returned to the car quite quickly, conveniently at about the time Liberty awoke, with two paper bags stuffed full of yummy-smelling American food.

Give Me Sugar, Baby by Sarah Sparks

It's Mother's Day, and you do not want to cook. Take your special lady out to The Sugar Baking Co. & Restaurant, located at 4172 Washington Street, Roslindale, MA.

I recently went to this adorable place with a friend. My friend wanted breakfast. I wanted lunch. Perfect.

As I scanned the menu and drooled just a bit on the plastic covering, my eyes kept landing on the el Camino Burger - Seared Pancetta, Cheddar, and Over-medium Egg.

The description of the burger brought me back to the day an old flame made me a homemade burger layered with Taylor Ham (brought from NJ to my dinner plate in MA), Bacon, Over-easy Egg, and American Cheese. Man, the guy knew how to whip up some tasty, unhealthy foods.

My friend opted to get a simple breakfast of Over-easy Eggs, Bacon, Home Fries, and Toast. I stuck with the el Camino Burger. We both ordered an orange juice.

Once the food arrived, I couldn't resist taking pictures. First off, from the restaurant itself to the plating presentation, everything was clean and spotless. The plates of food looked amazing, huge, bright, and the sunlight came in through the window and shined its rays on the table.

After I snapped a few shots, I dug my teeth in to this monster of a burger. I was kind of disappointed, not because the burger was bad, but because I wanted the same burger I had so many years ago. Although, this didn't stop me from eating every last morsel.

I definitely would come back here again, and after reviewing their website, I like them even more.

"You’ll see us at local farms and purveyors and generally eating our way throughout New England in search of “the best” and a place for those select ingredients on our menu. Our eggs are cage free, all of our meats are certified humane, from the Vermont maple syrup to the fresh squeezed orange juice - everything here is real. We make every effort to use local suppliers and take advantage of what our seasons provide.

Of course it doesn’t get any more local than our own big bakery right out back. Many of the baked items on our menu were being taken out of the oven just as you walked through our door. This makes us very happy and we know you will be too." - http://www.sugarbakingcompany.com/about
 

The Sugar Baking Co. & Restaurant
4172 Washington St., Roslindale, MA 617-327-4174

It’s obvious we’re a bit obsessed with food. It’s also no secret that the food that wows you always begins with the best and freshest ingredients. Welcome to The Sugar Baking Co. & Restaurant. Around here we’re pretty big on composing and creating our own food, not merely assembling it.

 

Submitted by Sarah Sparks 

 

Close-up of the yummy el Camino Burger with Home Fries

Burger King Testing Out Bacon Sundaes in Nashville

Burger King tweeted "We hate keeping secrets from you, but something big is about to happen at BURGER KING®! What do you think is coming?"

Well, I think the cat is out of the bag now. 

Burger King is trying new menu items including Bacon Sundaes, Sweet Potato Fries and BBQ Sandwiches at a Nashville location.

Food Love with Vargas Leon: Dutch Babies

Dutch Babies! Made with Eggs and Flour. Very Airy and Tasty! Add Jam, Side of Bacon. Tea with Cinnamon

Tasty Burger Challenge!!!!!

I was drooling over Tasty Burger's special burger today, and I noticed that they have a Tasty Burger Challenge. OH! MY! CHEESE!

Tasty Burger Challenge:

Eat Three Colossal All-The-Way Dogs faster than the current champion and we will name the challenge after you, put your photo on the “Wall of Fame”, buy your meal, give you a T-shirt and you will command bragging rights with friend and foe alike. If you think you have what it takes, bring your appetite and desire to compete!


All-The-Way Dog = 1/2 lb. Hot Dog, Cheeseburger cut in half and placed on the bun, Chili, Cheese Sauce and Bacon. All Served on a Sub Roll.

The current champion is Albert Pedriali with the time of 9 minutes and 47 seconds. I think I need to take his crown.

Today's Tasty Burger Special: Black & Blue
A blackened charboriled patty topped with crumbled blue cheese and bacon.
BEER PAIRING: 21St Amendment "Back in Black IPA" Brewed like an IPA, with the addition of rich, dark malts. All the hop flavor but with a smooth mellow finish.

Tasty Burger | 1301 BOYLSTON STREET, BOSTON, MA - BEHIND FENWAY PARK | 617.425.4444

FOOD MENU

ALL BEEF BURGERS - GROUND FRESH DAILY

single | double

HAMBURGER green leaf, tomato, sesame seed bun

$4 | $5.5

CHEESEBURGER green leaf, tomato, sesame seed bun

$4.5 | $6

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Sack of 5 burgers take away only
hamburgers $18 / cheeseburgers $21

---

single | double

Bacon Cheeseburger green leaf, tomato

$5.5 | $7

Spicy Jalapeño cheddar cheese sauce, roast jalapeño

$5.5 | $7

BLUE COLLAR batter fried patty, honey mustard

$5.5 | $7

Hubba Burger homemade chili, cheese, chop onion

$5.5 | $7

BIG KAHUNA pineapple, grilled red onion, teriyaki sauce

$5.5 | $7

GORGONZOLA melted blue cheese

$5.5 | $7

MUSHROOM sautéed mushroom, swiss, A-1 steak sauce

$5.5 | $7

ONION BURGER cheese, caramelized & crispy fried onions

$5.5 | $7

BUTTA BURGER creamy vermont onion butter

$5.5 | $7

TURKEY BURGER chipotle mayo, lettuce, tomato

$5.5 | $7

VEGGIE BURGER lettuce, tomato, onion, pickle

$5.5 | $7

Burgers cooked to medium. Please order yours “well”
if you want it cooked through.

Combos

Hamburger or Cheeseburger, fries, small soda

$7.5

The Junior Dog, fries, small soda

$7.5

Chicken Sandwiches

Crispy Chicken chipotle mayo, lettuce, tomato

$5.5

Buffalo Chicken blue cheese sauce, lettuce, tomato

$5.5

Chicken Club mayo, lettuce, tomato, bacon

$5.5

Shafts

HUGE 1/2 LB ALL BEEF OLD NEIGHBORHOOD DOG – MADE IN MA

ALL THE WAY burger, dog, bacon, chili, cheese
(not available in Junior)

$12

TASTY DOG caramelized onion, cheddar cheese

$8

CHILI CHEESE DOG homemade chili, jack cheese sauce, onion

$8

ZUM ZUM homemade sauerkraut & grain mustard

$8

NITRO DOG two hot sauces, homemade jalapeño relish

$8

The Junior 1/4 lb dog (any style except All The Way, add 50¢)

$4

Salads

GARDEN SALAD iceberg, tomato, cucumber

$4

Caesar romaine, croutons, homemade dressing

$4

HAMBURGER SALAD garden salad with grilled burger patty

$4

DRESSINGS: Italian, honey mustard, Caesar, ranch, blue cheese

Side Items

Nuggets

$6

fried chicken, ranch dip

NITRO NUGGETS

$6

buffalo chicken, ranch dip

BBQ Nuggets

$6

bbq chicken, ranch dip

HUMMUS,GUACAMOLE
& CHIPS

$5

warm chips, fresh dips

CHIPS WITH THE WORKS

$8

chili, cheese sauce, guacamole, salsa, scallions, jalapeño

PILE OF ONION RINGS*

$4

fried thinly sliced sweet onion

FRENCH FRIES*

$3

50/50 FRIES & RINGS*

$4

*ADD: cheese, sausage gravy, chili, or any combination $2

Drinks & Slushies

LIME-MINT SLUSHIE

$4

LEMONADE SLUSHIE

$4

Rootbeer Float

$3.5

Raspberry-Lime Rickey

$2.5

Shirley Temple

$2.5

small soda

$1.25

large soda

$1.75

coke, diet coke, sprite, gingerale,
dr. pepper, root beer, hi-c, nestea

20 OZ. BOTTLE

$2

coke, diet coke, sprite, gingerale

Shakes & Ice Cream

4 SCOOP SHAKE

$4

Black & White, Green Monster,
Neapolitan, Chocolate, Vanilla,
Strawberry, Coffee, Mocha

3 SCOOP SUNDAE

$4

whip, chocolate sauce, cherry

Twenty-Four Hours in Jamaica Plain

24 HOURS

I would write out more, but I am tired. Click the food link you feel so connected with. Happy Valentine's Day, you sorry pieces of love. :D

Valentine's Day Cookies: Who's your friend? Click.

Sandwich Time: Roast Beef was my friends choice. I usually get the Turkey.

Cool.

Soup of the Day: Potato Bacon Chowder

Avocado & Crab

Steak Mendoza

Packed Friday Nights

Dessert from the Corner Store

One word: Chorizo

Food on the Road - Tour Day 8 Fayetteville, NC to Jacksonville, FL

So, I was slated to make an epic breakfast this morning, but I was up waaaay too late and ended up sleeping a bit late, too. But our hosts had it covered! I awoke to the dreamy smells of bacon and ham steaks cooking. It was like the old cartoons where a ghostly hand of awesome aroma reaches in and grabs the sleeping bear by the nose and levitates him out to the source. Mmmmmmm, bacon! And griddle cooked, no less!

When I arrived in the kitchen, I found veggies being prepped for omelet and hash brown inclusion: onion, green peppers and mushrooms. Veggies are something we often don't get enough of on the road, so we are super fond of the times when we do. I have to say, I don't think I've ever met a vegetable that I didn't like. And they're so pretty, too!

Once the veggies were prepped and the potatoes chopped for the hash browns, the cooking started in ernest. Eggs were brought out....

Omelets were made with onions, peppers and mushrooms.....

Also on the menu was ham steak! Ooooh, how I love ham steaks!

The griddle was cleared of bacon so that hash browns could occur....

It all came together perfectly into a perfect breakfast, made all the better because we got to share it with friends. That's my favorite part of eating - having the chance to sit down over an amazing meal and share stories with friends. Thanks so much to Jess, Amanda and Steph for such a great time in Fayetteville, as well as Richie and the whole crew. Can't wait till the next time we're back!

Once we had recovered from our epic breakfast, we packed up our stuff and got back onto the road. We had some ground to cover. Our next show was 2 days and 738 miles away in Miami, FL. We drove from Fayetteville down to Jacksonville for the first leg of it. No major food stops here, just random road snack food - bugles and white cheddar popcorn. Once we arrived in Jacksonville, got two $1 double cheeseburgers from McDonald's, then checked into a cheap motel. You don't need pictures of these things. I ended the night with a strawberry flavored protein powder shake and a shot of whiskey, then got too little sleep, as usual, and we prepared for another drive.

**********

Chestnut Growlers plays drums for The Swaggerin' Growlers, a punk/folk band based in Boston, MA. He tours full time. This blog is about the food experienced on the road: the good, the bad, and homemade and the gas station sammiches. You can find the band here: The Swaggerin' Growlers

Food on the Road - Tour Day 7 Asheville, NC to Fayetteville, NC

Woke up today luxuriating in having been able to sleep in a real bed in a private room. After lingering there for a little while, trying to gather motivation to rise, my stomach began to grumble about its emptiness. Never one to ignore that, I got my feet on the floor, geared up and poked my head out the front door of the house to check the weather. 54 degrees and sunny! Perfect for a short walk to the music store and trusting to my luck to find a local diner for some good food.

My luck held as it often does, and I stumbled across the Happy Hill Restaurant. Today's specials are country fried steak and hamburger steak. I went for the hamburger steak with gravy and sauteed onions, 2 homemade biscuits, and sides of mashed potatoes with gravy, and one of my favorites - fried okra. it's difficult to find okra back home, so it's always a special treat to get some.

******

Nothing better than homemade chicken soup when you're sick

After hitting the music store and the diner, it was about time for us to make the journey from Asheville to Fayetteville, NC, where are show this night was. We have been lucky enough to play in Fayetteville several times in the past several months, so we've made some great friends. We knew that we were looking forward to staying with these friends and we were told that they were making incredible bacon-filled after show snacks for us, as well as some homemade chicken soup especially for our bass player who had been nursing a cold for several days.


The stew was ready when we got there a few of us chowed on some of it while the rest of the crew got to work on the aftershow treats! I have to see how much I can remember now of the treats - it was a veritable drunken whirlwind after 3 sets and things are a little blurry. Thank goodness I had the sense to take some photos!

There were two main parts to our snackies. The first was the sausage and cheese balls. Hand mixed with spices, the sausage was then formed into balls and popped into the oven until crispy as hell!

Love handmade food!

Making the balls

The finished product, so delicious that I had burns on the
inside of my mouth for 3 days because I couldn't stop
eating them even though they were still too hot.

At the same time that the balls were baking, another of our lovely hostesses was preparing an extremely tasty concoction that involved sour cream and wonderfully hand crumbled bacon.

I want to describe these goodies in way more detail, but there was another factor to the night ----- drunx0r!