After majoring in English and Journalism in college it always annoys me when companies misspell words to be catchy. Tasti D-Lite? Yikes! Grammatical errors are the same. Toys R Us? Come on!
I put that aside and eat their ice cream none the less (Tasti’s ice cream, not Toys’). Boston got it’s first Tasti D-Lite a while ago, but I hadn’t been other than in NYC. When I saw one in Florida I knew it had my name written allll over it.
I scooped ice cream, for a living, as a summer job in high school so I sympathize when ordering ice cream especially if they have to sing, dance, or wear funky uniforms. Their staff don’t have to lean head-first into freezers so I only felt so-bad for them. Luckily my ice cream was just ice cream so there was very little explaining to do whereas they have to teach customers what it means.
I got mud pie…which wasn’t the best ever. I felt guilty asking for a sample but I probably should have gone with the Cinnamon Crunch or Toffee Crunch which I just assume I’d prefer.
Mr. J got cake batter with fudge and vanilla crumbles. I thought his was super sweet but he liked it enough even though soft serve is more my thing than his. He leans towards regular ice cream but as Mum would say he could “choke it down”.
Mr. J and I LOVE diners and it was always surprising to me that we hadn’t been to the famous A1 Diner in his hometown in Maine! Their website calls themselves “Maine’s Most Unique Restaurant”. I recently went to “Boston’s Friendliest Pub” so this amused me greatly.
During a quick visit a few weeks ago we stopped in right at the cusp of breakfast and lunch. We decided on breakfast and I loved every minute of it.
I got an Orange Poppyseed Waffle. It was amazing. I never see orange and poppy seed as a combo but it was great! I liked the fluffyness of the waffle and the citrus flavor. It was a good deviation from my usual bfast choices since I tend to go savory rather than sweet.
Mr. J got an egg, bacon, toast, combo which is his standard. Use your imagination since I deemed it not quite picture worthy, much to his dismay.
Mrs. C got an Orange Pecan or Orange Walnut waffle and real maple syrup. I forget which nut but how cool to put nuts in there?!
They had some interesting dinner meals/specials that make me want to go back. I’m sure the grilled sandwiches and burgers are only as diners can make them.
Their website has some recipes so maybe I’ll have to whip one of those up sometime. I’d like the Hungarian Mushroom Soup, but I don’t have tons of mushroom eaters in my life. Or crabcakes, or pistachio lime salad, or lemon sauce for dessert.
Just as The Terminator would say: I’ll be back.
I grabbed a few ingredients to make pizza but when I got home, I realized it could easily be a rolled out pizza, or a deep dish pizza, or a calzone! Love love love how versatile Italian dishes can be!
1 head broccoli
2 chicken breasts
½ cup breadcrumbs
¼ cup Parmesan
2 cups shredded mozzarella
1 cup alfredo sauce
2 tbs cornmeal or wheat germ
Cut chicken breasts into thirds and roll in breadcrumbs and Parmesan before pan frying in olive oil.
When chicken is cooked, rough chop it into bite size pieces.
Rough chop yellow onion and caramelize onions in the same pan the chicken cooked in.
Steam broccoli florets.
Spread out dough onto a sheet pan sprayed with non-stick spray and sprinkled with wheatgerm. Leave half of dough hanging off the edge to become the top.
Layer cheese, chicken, broccoli, sauce and repeat. Pile it high!
Close the calzone by wrapping the hanging edge over the filled half. Press tightly to close.
Make a few air-vent slits across the top and brush with olive oil or egg wash.
Bake 35 minutes at 400.
Let stand 5 minutes before slicing.
I’ve said it before, and I’ll say it again. The key to the best calzones is filling with much more filling than seems appropriate. It settles and should be dense.
I liked this combo and thought it would be easy options from the freezer if you have them on hand. Mr. J didn’t think the broccoli was necessary, but it was OK. I always think a veggie and some color are necessary. Leftovers are also one of my favorite aspects to a calzone!
Enjoy cinco de mayo tomorrow! Have a margarita for me! I’ll be working super late but I’ll celebrate my favorite mexican later in May…
I was lacking on groceries (as well as energy, time, and creativity) but I really wanted to relax and whip up something for lunch for a few days. I found a zucchini that was nearing the end of it’s life in the fridge. I let that be my muse since I also wanted to put my new mandolin to use!
1 sheet puff pastry
4 tbs pesto
1 cup grated gruyere
1 zucchini, sliced thin
Lay puff pastry out on a cookie sheet.
Spread pesto to cover entire pastry sheet
Sprinkle cheese to cover entire pastry sheet
Carefully lay zucchini slices, overlapping slightly
Bake 15-20 minutes at 350
This was just what I wanted. It was easy, had some great flavors, and packed well for lunch! I was meticulous about the rows of zucchini but I should have pushed the rows closer together. Budget for the puff factor.
I cooked it for about 15 minutes, knowing that I would put it in the toaster oven at work so I aired on the under-cooked side.
Although I haven’t made interesting just-for-lunch recipes lately this reminded me how just a few high quality ingredients make for a tasty dish. Any cheese would have worked well. Even other prepared sauces would work too.
What else should be some quick lunch fixes?