Pie Five Deserves a High Five...

Pizza is an art form I am unable to master, as it would seem.  Try as I might, the doughy consistency just will not coincide with my excessively large topping requirements.  My love affair with pizza continues outside my own kitchen, in the comfort of restaurants. Novelty pizzas concern me but I make it a rule to never say I don’t like it, unless I have tried it once. A new pizza place opened up in Las Colinas recently called Pie Five. One of my pledge sisters from college and I have a standing lunch date for Thursdays and we usually end up going to the same place, but today she suggested this new pizza place which sounded amazing. The concept is much like Quizno’s or Potbelly, the product is made in front of you and passed through an oven to heat it completely before arriving at the table. I appreciate the open viewing idea; I can see my food as at is prepared so there are no surprises when it arrives at my table.

The variety of pizzas offered are all the same price, which I appreciate as cost often clouds my decision-making ability. All of the 9” personal pizzas are $7.03, including tax.  I struggled with my choice but decided upon the Spin Art pizza which included spinach, mozzarella, Roma tomatoes and roasted artichokes, layered on top of a thin crust with alfredo sauce. The pizza was delicious and oh so satisfying – I even took two slices home for lunch tomorrow (or perhaps a midnight snack tonight). Kelli ordered the Pie Five High Five which boasted pepperoni, sausage, bacon, ham, and beef covered with cheddar cheese and mozzarella.  I sampled hers as well and found it hearty but not heavy enough to leave me feeling uncomfortably full.  

For a fresh signature pizza made before my eyes, I would say that Pie Five will gain immense popularity with the business people in the area. By the time my weekly lunch buddy and I were leaving at 11:45, the line was almost out the door with patrons eager to grab a pie before racing back to the office. After our experience today, Pie Five will definitely become a new favorite place to meet.

Happy Un-Turkey Day!

As Thanksgiving fast approaches and Christmas begins to peek its head around the corner, turkey, stuffing and the traditional green bean casserole come to mind. Built into all Americans is a sense of obligation when it comes to tradition. Following traditions helps us feel safe and part of something bigger then ourselves, we feel a connection to those past and future; by continuing a tradition you are carrying something important on to the next generation. However, there are traditions to hold sacred because they mean something special and there are traditions we blindly repeat because it seems like the thing to do. Take Thanksgiving dinner for example; talk to co-workers, friends, neighbors and most of them will tell you that they plan to feast on turkey, dressing and very likely, green bean casserole. But upon closer examination, I have found that many of the people I have interviewed on this topic have admitted... they don’t even like turkey!

Why else would there be so many recipes for how to use up Thanksgiving leftovers? If people really liked turkey, there would be none to dispose of the day after.. you don’t here of leftover cheeseburger recipes or leftover fajita recipes, and that’s because people actually enjoy eating those foods. Until a few years ago, my family would buy the turkey because it was tradition and eat it for days on end, wishing for a bottom to the seemingly endless platter of turkey. That is until we had an epiphany.

What if -gasp- we didn’t make turkey just because?? What a revelation! Free from the poultry chains we flew and into enchiladas, fajitas, and cheeseburgers- as our own way of celebrating “Turkey Day”. We eat something that we actually enjoy and no longer have to figure out what to do with all of the leftovers (which are only leftover because no one wanted to eat them in the first place). So this year, I command you to take a stand against doing something just because. If you like turkey, by all means, continue your tradition of enjoying it on Thanksgiving, for the rest of you-- break free! Eat something delicious, you won’t regret it!

10 Week Challenge-A Valiant Effort to Lose 10 Pounds

Chili's Margarita Grilled Chicken
(it actually looks like this)

My personal 10 week challenge is making a decided effort to alter my eating habits for the better. Dumping the deep fried goodness I so love will be easier said than done, but I have faith that this goal remains well within my reach. Now I refuse to commit myself to some crazy fad diet that will only leave me starving, moody and ready to fall off the wagon, and into a bucket of chicken wings, at any moment. Fad diets work, when you starve yourself, your body has no choice but to begin subsiding on fat cells, but in the long run you will more end up gaining the weight back, in addition to ten more pounds.  In college I lived on nothing but raw vegetables for a month because I had to perform in a play in only a slip that showed all of my legs. The diet was a success, I looked great for the show, however after the curtain dropped for the last time I ate like a pig, which led to my ten pound weight gain. Last night I had dinner with a friend who specifically requested Chili’s. Now Chili’s isn’t my favorite restaurant to eat at but I knew that I could get an incredibly delicious low fat dinner there. No, contrary to popular belief (and the author of “Eat This, Not That”) everything at Chili’s is not covered in fat and deep fried in a vat of bubbling grease. There are several options on the menu that keep the calorie count under 600, yet still satisfy even the largest of appetites. One such dish is the margarita grilled chicken dinner; weighing in at 550 calories and 14 grams of fat the margarita grilled chicken is served on a bed of black beans and Mexican rice, topped off with fresh pico de gallo and lime. Honestly, it is the most filling, delicious low fat dish I have ever tasted. It is one of the few dishes I haven’t even felt the urge to douse in cheese... and that is a bold statement for me. I consider cheese it’s own food group. I realize that most of the clientele Chili’s attracts are not interested in improving their health, but this is one healthy option I would take over a burger there any day of the week. Let’s hope the rest of the weeks are just as easy!

Secret to a Moist Meatball

Dry breadcrumbs
that will in turn make your food dry.

Until a recent encounter with a Food Network Chef, I like many foodies, had always prescribed to the belief that adding dry breadcrumbs to dishes like meatballs, meat loaf and crab cakes would enhance flavor and keep the items from disintegrating during the cooking process. Because I have always used breadcrumbs in the typical dry fashion, it took me by complete surprise to learn that breadcrumbs actually take away moisture, leaving the dishes dry and crumbly. According to Michael Psilakis, the secret to keeping whatever you are cooking from falling apart while cooking is fairly simple. To achieve the sticky consistency, simply use the breadcrumbs recommended and mix with a lesser amount of milk, this combination will create a paste-like substance which both holds your meat mixture together and infuses it with moisture. As someone who has tasted this particular method of meatball preparation compared to a meatball which uses just dry breadcrumbs, I can say with confidence that the paste makes a difference. I was looking up recipe for black bean patties which called for dry breadcrumbs and I thought back to the delicious meatball and wondered why more recipes wouldn’t call for the paste. I will be experimenting with this hypothesis with regards to hamburger patties and reporting back to my many viewers on who follow this blog. Happy eating!

My Quest for a Low-Fat Spring Roll

In this world there are two different categories of food: healthy, good for you food and tasty, delicious, artery-clogging food. Like a venn diagram, a dish rarely ever falls into both categories. Staying health-conscious among a menagerie of incredible foods is a constant struggle, and typically the items tempting you most are the ones inevitably adding to your waistline. Everyone has at least one food that you order from every place that offers it-- you know what I’m talking about, whether it’s fried cheese or chocolate chip cookies, if it is on the menu, you have to order it. For me, that food is spring rolls, the fried crunchy outside protecting the savory contents inside, I just can’t get over it. It doesn’t even matter if I prefer another restaurant’s rolls, I will order one anyway simply because they are on the menu. Sadly, I become instantly overwhelmed with guilt after consumption because I know how the roll became so crunchy. Bubbling, hot, greasy, oil. Yet I keep coming back, knowing the guilt but not caring because I am addicted.

Delicious, 200 calorie snacks

Because of this weakness, I began a quest, looking high and low for an alternative to satiate my need for crispy, fried spring rolls. I sought refuge in the grocery store, perhaps frozen foods were the way to go, of course there are so many varieties of frozen egg roll from which to choose. Sadly, these options contained just as much fat as their restaurant counterparts, what’s the point of eating frozen food if it isn’t going to be any healthier than take out? But all that changed when Lean Cuisine started cooking up what they call “casual cuisine”, basically they took all of the best junk foods and turned them into 200 calorie snacks. I don’t know what they took out (or put in) to make these guilty pleasures not-so-guilty but I am thoroughly impressed.

My favorite item is the Garlic Chicken Spring Rolls (pictured here), they heat up in the microwave with the same crunchy coating and warm insides that come from something straight out of the fryer. Chocked full of white meat chicken, spinach, parmesan cheese and caramelized onions, these rolls will satisfy your junk food craving in a guilt-free manner. There are dips and other rolls which I am intrigued to sample, the broccoli cheese dip received excellent reviews and the personal portion helps fulfill your craving without making you feel like a fatty after you finish eating. I give these Lean Cuisines five stars because not only do they taste amazing, they let you feel like you are indulging without the consequences. Try them, if you hate them, at least you didn’t waste 600 calories figuring it out.

Life Changing Marshmellow Soup

According to Campbells ®, tomato soup is in the top three best selling soups in America. In Spain, Gazpacho, a cold, tomato-based soup is often served at every gathering. Poland also favors tomato flavored soups, according to Wikipedia, sadly, my taste buds never quite developed a fondness for soup with tomatoes of any kind. For me, tomatoes are best in salsa and ketchup, constricting tomatoes to the “garnish” category.

One of my best friends loves tomato soup and orders it whenever offered on the menu, I have tasted probably about 30 different variations on tomato soup with her and never really enjoyed it... until now. The soup I am referring to comes from a restaurant called “Rise No. 1” off Lovers in Dallas. This soup changed my life, literally. On the menu it is referred to as “Marshmellow soup”, no, it does not contain any marshmellows whatsoever. Why is it called that? I’m glad you asked. The “marshmellow” part refers to these mini Gruyere cheese souffles which adorn the top, deceiving the mind and dazzling the taste buds. Not only do these souffles look exactly like their sugary namesake, but the consistency is remarkably identical; both fluffy, soft, white and need I elaborate, unbelieveably delicious. Eating a spoonful of this soup will make you forget that it is tomato, the flavors transport you to another place entirely-- a place where the worst imaginable scenario is running out of this creamy delicacy. Famous for the French souffles of every type, “Rise No. 1” boasts a unique experience, from the atmosphere to the staff, my meal was memorable to say the least. I say with confidence that I will be returning, if for nothing but a bowl of this incredible soup.

Free, Fun Events in Dallas! (and how to get the invite)

As a fairly recent college graduate living in a major metropolitan area, finding (cheap) fun things to do can be a bit, shall we say, challenging. While having your own place, driving a new car and cashing a paycheck are fun, writing rent checks, making car payments and paying taxes are not. Venturing out to try new restaurants or going to events not only provide a night away from take out, but also allow you the chance to try dishes you wouldn’t attempt at home (for fear of contracting salmonella or burning down your apartment complex).  Attending events in the city allow you the chance to network, meet new people and potentially land you the dream job.  Yes, clearly all of these suggestions are obvious, but managing them on a budget seems impossible. When it’s between saving money that you will need for your rent or going out on the town, the responsible thing to do is stay in and eat ramen. Good for you, you know you have reached adulthood when you settle for the less fun option despite having a credit card. Go you! Now that you have made this very adult summation, I am here to be your money-saving, adventure-having fairy godmother.

Thanks to the invention of the internet and the emersion of online coupons, there is a way to have it all. Because I have signed up various sites like thrillist.com, I am now in the loop for free things to do (involving food and sometimes alcohol) in Dallas. But sites like this aren’t just for Dallas, you can select the city you live in and the site will send you invites to free events. Not only is this site great for inside events information, but they will also tell you about restaurant deals and when to go for the cheapest fare. From Thrilllist I found out about the free events happening this weekend like the vegan food fair at White Rock Lake, the “Tequilla with Models” party and the Buick Food and Wine event featuring Food Network star Michael Psilakis. Because I don’t particularly care for food that doesn’t involve cheese and I particularly dislike both tequilla and models, I registered for the food and wine event at the Ritz.  We showed up a couple hours late so we missed all of the obligatory Buick car demonstrations and made it just in time for free cheese, a wine tasting class and a presentation by Chef Michael Psilakis, whose Greek style is both fairly easy to replicate and tasty to boot!

Meatball made with pork and veal and incredibly delicious

During the wine tasting, I learned several things about the proper way to taste, as well as how to tell what a bottle will taste like before you order it. Apparently warmer climates like Argentina and Australia will create more full bodied wines versus more mild climates like France will produce milder, lighter wines. Chef Michael demonstrated how to make the perfect meatball, and we were given one of our own to eat, along with a copy of his new cookbook, “How to Roast A Lamb”, autographed by the chef himself. So you see, if you keep your eyes peeled and know where to look, there are plenty of free, fun events to attend in your area. Sign up and see what adventures might be in store!

Grapes, Tours and the Death Burger

After our the distillery had warmed up our taste buds, we decided to venture down the road and get to a winery or two before lunch. (Yes we did drink bourbon before 11, don’t judge.) We stopped at Becker Winery, a few miles down from the distillery, to pick up a bottle of wine, get a tour of the winery and maybe do a tasting. And tasting we did aplenty, we paid to do 6 tastes each so that we could try 12 different wines and pick one that we both really liked. Sample after sample and we decided upon the first one I tasted, it was the Claret 2009, a red from several different kinds of grapes. The tour was nothing too exciting, although we did learn that one wine vat costs $350,000, I was not expecting that at all. Basically if you are going to start your own winery, you better have lots of money to invest. All of these tours and tastings had worked up our appetites so we ventured back to town to test the strength of our tongues against the death burger….


Hondo's in Fredericksburg, TX

Spicy food is the best type of food. Spices and flavors turn ordinary dishes into memorable, extraordinary meals. So, when I saw “Death Burger” on the menu at Hondo’s on Main Street, I knew it would be a place worth eating. Topped with jalapenos and Hondo’s specialty “Death Sauce”, this enormous burger is not meant for the faint of heart. The crunchy jalapenos mixed with the melted cheddar cheese and really made the burger pop. We also ordered the fried crunchies sampler, which was exactly as deliciously fattening as it sounds. It came with curly q fries, parmesan potato chips and jalapeno matchsticks. Before this experience, I had never tasted jalapenos that were friend with their seeds and stems, the ranch dressing side did little to cool down the fire. If I lived in Fredericksburg, this would definitely be a regular spot on my restaurant rotation.

Down to the Distillery!

While researching attractions in and around the Fredericksburg area, Garrison Brothers Distillery came up on multiple sites, so naturally we decided to check it out. Located in Hye, Texas (about 20 miles East of Fredericksburg), the distillery can be found hidden amongst the wilderness off of a dirt road.  Because I forgot to bring appropriate rain attire, naturally the floodgates opened and I was completely unprepared for the walking portion of the tour. But nonetheless,  we continued toward the distillery --and our complimentary samples. There we learned that Bourbon is legally protected by the U.S., like tequila is to Mexico or champagne is to France; to put the name of “Bourbon” on the label of the bottle, there are specific regulations required by law.

Due to the poor weather conditions, we were the only two on tour which gave us the opportunity to interact with the craftsmen and ask questions along the way. The Garrison Brothers distillery is completely eco-friendly, they use collected rain water heat and cool the vats; after they have used the corn/wheat mixture, the rest is donated to feed local cattle. Our tour guides let us come down to the floor where the mixture was undergoing the fermentation process and were allowed to taste the pre-filtered mixture (which had a grainy consistency, smelled like yeast and contained a surprisingly alcoholic aftertaste). Next, we were able to see how the poisonous alcohol was filtered out and even tasted a moonshine-like substance called “white dog”--  the pure alcohol before it is put into barrels to age for two years. You might associate age with the quality, the longer the better, but actually the years have nothing to do with the aging. When the alcohol is put into barrels, the weather causes the vessels to expand and contract which actually helps it age. We visited a vineyard who said the same thing, even a bottle of the best red wine should be consumed no later than six years after bottling. Apparently this crazy Texas weather is good for something after all! At the conclusion of the tour we were given a taste of some of the “Reserve Garrison Bros.” which sold out in stores. I won’t pretend to note the hints of oak and light hue of almond, but I can tell you that it was tasty!

The best part about buying a bottle is not just the delicious contents but knowing that the product you are buying is made with love and care. From the beginning of the tour to the end, you could just tell that the people at the distillery not only care about the product but tread lightly on the earth around them, taking no more than they need and give back all that they can. If only all of us could put the same effort into our daily lives, the planet would be much different place. Tomorrow you will hear about our adventure to Becker Vineyards and our meeting with the burger of death... what will happen next? Come back to find out!

Adventures in Texas Hill Country

Auslander in Fredericksburg

This past weekend, my boyfriend and I hit the road to Fredericksburg, to see the beautiful Hill Country, eat delicious German food and of course, taste a little wine. The drive took about five hours, (it would have been much longer had I let Justin drive) and it was surprisingly scenic once we passed Waco. Lush green trees and vineyards dot hwy 290, giving passersby the feeling that they are no longer in Texas. We arrived at our Bed and Breakfast, called Inn on the Creek, only a short walk to Main Street; so that we would have access to shopping, dining and of course, wining.

Our first evening consisted of traditional German fare –basically an excessive amount of sausage, sauerkraut and potatoes. Now there are several establishment which claim to serve “authentic German food”, but we chose the Auslander because I specifically remember eating the best potato pancakes of my life at this place. My memory did not fail me, the crispy potatoes were exactly as I remember them tasting, full of herbs, soft on the inside with a crunchy fried outside. For an appetizer we selected Barvarian Potato Skins which were potato skins filled with German sausage, sauerkraut, red cabbage and covered in melted Swiss, served with a honey dijon dipping sauce. I felt very nervous about ordering this due to my unfounded hatred of cabbage, but the skins were surprisingly delicious—it is hard to make potatoes with cheese taste badly but it’s possible. We continued our meal with potato pancakes, two types of local spicy sausage and several beers from the biergarten.

Overall it was a fabulous welcome meal to the Hill Country, from the friendly service to the tasty cuisine, I couldn’t have planned a better first meal. Tomorrow I will tell describe our adventure to a bourbon distillery, a winery and a chocolate factory, also an encounter with the infamous “Death Burger” lies in the future… Come back to read more…

Cake Pops

How my cake pops did NOT turn out

For my birthday I decided to throw a “Taylortini” party to celebrate my birthday, I would serve various appetizers and feature a cocktail called the “Taylortini”.  For a light dessert, I thought Id’ try my hand at cake pops, which have taken the nation by storm recently. Everyone makes it look so easy and perfect. Let me tell you how it really is: not easy at all!  Not only does the cake stick to your hands so that it takes an hour to even form the cake balls. Once they are formed and put into the freezer to harden, the real fun begins.

My pledge sister Kate willingly helped me with this dessert experiment, and it’s not likely to be forgotten soon. I decided to use dark chocolate, and white chocolate as my coatings with coconut, cashews and purple sanding sugar as the decorations. The people on tv make dipping these and coating them look so simple, but trust me, not losing the ball in the coating took a skill that only Kate seemed to possess. Sadly, my cake pops kept getting stuck in the white chocolate. I tried different methods but I finally gave up and had to drizzle it onto the cake pops themselves, which inevitably made them look like a five year old had the task of decorating. The dark chocolate did not end up much better, I concluded that the heat of the chocolate combined with the coldness of the balls was the cause of the demise. In the end the cake pops tasted yummy but looked too amateur for display on my blog. Overall, I say leave the cake pops to the pros, they know how to do it, and they have the patience not to give up.

Caviar & Champagne

Nick and Sams, Uptown Dallas

On my actual birthday which was last Thursday, my fabulous boyfriend took me to Nick and Sam’s to celebrate my turning a year older and (hopefully) wiser. Once we sat down, two glasses of complimentary champagne were delivered to our table by the manager who personally wished me the happiest of birthdays.

After deciding on a Argentinian Malbec as our wine of choice, Korean-barbequed ribs were placed in front of us, also complimentary, for us to enjoy while we perused the menu. Justin and I both quickly devoured the ribs as we decided on the mushroom dumplings and ahi tuna deviled eggs topped with caviar. No sooner had we placed our order when our waiter appeared with a platter of complimentary caviar to nosh on before the appetizers arrived. We graciously accepted the free fish eggs, I thought this would be a golden opportunity to taste caviar without having to pay for it! And as it turns out, I am very glad it was free. I guess my tastes are not be refined enough to enjoy caviar (which tasted like mildly crunchy miniature couscous that had taken a salt bath).

After eating most of the caviar, our appetizers arrived and to my delight the mushroom dumplings were phenomenal, no greasy fried aftertaste or overly salty eel sauce, just delicious light dumplings packed to the brim with sauteed mushrooms. The deviled eggs came in three varieties, guacamole, lobster and ahi tuna with caviar. Now I must point out that although Justin is not the biggest fan of deviled eggs he tasted all of them without complaint, for me. We decided the guacamole was just guacamole, nothing worth going back for. The lobster seemed to hide behind all of the regular deviled egg flavors, which is tragically disappointing considering lobster is easily the star of any dish. Our favorite deviled egg, by far, remained the ahi tuna adorned with the perfect dusting of caviar, I consider the execution of the dish perfect, if only all the eggs could have tasted like these.

My filet minon entree and Justin’s udon noodle dish arrived along with the lobster mac and cheese we ordered as the side dish. The filet was perfect, no need to elaborate on this (the steakhouse is excellent as are the steaks). As for the mac and cheese, the texture of the creamy cheese juxtaposed with the al dente pasta and crunchy bread crumb topping danced harmoniously on the tongue. My only criticism would be the lack of lobster flavor in the side, I don’t know if someone should give the lobster a compass, maybe that might help.

For dessert we selected peach bread pudding and a chocolate molten cake. Justin loves bread pudding and chocolate is my first love so naturally we would choose these two dishes. The chocolate molten cake embodied everything a respectable dessert should, heat, gooiness and sweetness. I could not have asked for a better birthday finale. The bread pudding left more than a little to be desired, but nothing compares to chocolate so I wasn’t too disappointed. Needless to say we left completely satisfied and even though the menu is rather pricey, the amazing service, high quality of food and freebies aplenty make it probably the best restaurant I have eaten in Dallas to date. Of all the choices of expensive restaurants, I will most assuredly return to Nick and Sam’s for a meal or two.

Birthday Week Adventures--Popeye Dip!

Now that my birthday week is over, I have to face the sad reality of more healthy meal choices, but it was completely worth every bite, even if I do feel five pounds heavier, ha ha~. I am documenting my birthday culinary adventures, some eating out and some attempts at foodie favorites. (You will discover why I say “attempts” in the coming days). On Tuesday, my boyfriend used his Pluckers card to get me free wings and spinach dip (oh yeah, he’s got the hookup). Nothing I love more than boneless wings, bleu cheese and waffle fries.. except a cheeseburger maybe.

The “Popeye Dip”--which is spinach dip with a cuter name--tasted disappointing. I had such high hopes for the dip, the menu said it went through 23 variations before deciding on this recipe. Well, whoever decided must have tried 23 beers throughout the tasting and his judgement was impaired. Popeye would have been ashamed at what the chefs did to this spinach. It could have been the physical pool of grease on top of the dip or maybe the shiny grease-laden tortilla chips which accompanied it that turned me off, but needless to say, it was an utter disappointment. Of all the appetizers I have tasted at Pluckers, the twinkie-sized cheese sticks are by far the best, and I mean probably the best I’ve ever eaten, but also the best app at Pluckers as well.

The wings and bleu cheese tasted just as crispy and delicious as ever, I debated venturing out to try something new but that day I felt like going with my favorite. Besides, I tried a new appetizer, and that didn’t work out so well; although I’m glad I tried it when it was free! Now this was only day one of my fattening birthday week.. tune in tomorrow to see what I ate next... and if it was free too! Oh, I love my birthday week-- best week of the year!~

Eat This, Not That!

Like many people, I try to remain conscious of the food I consume on a daily basis. I know that I can’t eat a Big Mac with large fries and a 32 ounce soft drink every day for lunch without gaining a few pounds. So, when I eat out, I try and select options that are lighter or that I can alter so that they will contain less calories. The problem with this theory is that seemingly light entrees often contain the highest calorie count, after checking out a few lists from the “Eat This, Not That” book, I am much more aware of what to look out for when ordering at restaurants.


Because of the connotation of foods like salad and turkey, people associate meals with those items in them to be healthier options, unfortunately by the time these items reach the table, chefs have somehow turned these originally healthy ingredients into fat monstrosities. Take the Grilled Chicken Avocado club sandwich, sounds innocent enough and yet somehow the chefs at Cheesecake Factory managed to stuff 1,752 calories and more than twice your daily allotted amount of saturated fat into the dish. On “Worst Foods in America 2011” list, starters like fried onion rings, cheese fries and chicken tenders are unsurprisingly on the top of the list. But the more startling meals like a Chipotle chicken burrito or a mushroom turkey burger from Ruby Tuesday also topped the charts as some of the fattiest, worst foods in America. These deceiving foods, along with the obviously supersized portions which have become the norm at eateries from coast to coast, are to blame for the steady weight gain of the average person. You don’t need to buy this book, but I would recommend going onto menshealth.com and taking the quiz to see if you know which option is the better one. Plus, they have a menu decoder which tells you different things to eat at each restaurant. (The sushi menu was particularly helpful for me) Let me know what you think!

Twice Baked Potatoes That Rock Your Socks Off

When I think of twice baked potatoes, the image of deliciously cheesy potatoes dressed nicely in cute little brown jackets comes to mind. To my knowledge, I thought this was the only way to prepare the southern-style starchy favorite---that is until I tasted D magazine’s pick for Best Twice Baked Potatoes 2011. Cowboy Chicken on Greenville is a Dallas institution, since 1981 they have served up roasted chicken, surprisingly tasty enchiladas and delectable fried sides including my favorite, twice baked potatoes. Instead of putting the stuffing back into the skin (which is incredibly tedious I might add) they mix all of the sour cream, butter and cheese into the baked potatoes and then put the mixture back into the oven for a few minutes, giving it that crunchy top without tasting burnt or browned. The chefs prepared the fried okra perfectly, I am a firm believer that you can’t claim to serve “Southern cuisine” if you don’t serve fried okra. The one complaint I have about Cowboy Chicken is the intense roasted chicken aroma that permeates your clothing for days after visiting. I want to remember the meal for the flavors not for the aroma residing in my clothing.

Note: I will also be trying this at home in the coming days. (When it isn’t so hot to turn on my oven... so maybe in the next couple months..)

Get Down & Dirty!

From tangy salt and vinegar to outrageous cheeseburger explosion, potato chips come in a variety of flavors and textures. Whether you fancy thick and crunchy or thin and crispy the options are endless, with so many different kinds, you might find yourself overwhelmed and just go with your usual brand to avoid branching out. But fear not! Finding a delicious chip to satisfy that salty craving lies within this article. For years, I turned to Lays to meet my potato chip needs: the mesquite barbeque flavor remained my go-to chip, but no longer. Tests have proven that artificial colorings and preservatives cause negative effects to those who consume them on a regular basis.
Unfortunately, the label “natural” has become synonymous with flavorless and unsatisfying, but Dirty potato chips defy that notion, proving that tasty and wholesome can live harmoniously! With these snacks you aren’t sacrificing flavor, they are by no means good for you because they are fried but they use peanut oil, not partially hydrogenated oil (which contains trans fats). Unlike most chips which contain a laundry list of chemically-based ingredients, Dirty chips contain only natural ingredients, that normal people can pronounce. Red 40 is no where to be found on these chips, paprika provides the scarlett coloring. I could go on and on comparing these chips to major brands but the most important element to these chips is flavor. Each thick chip looks and tastes the same, seasoning stays consistent throughout the bag; this is important when thinking of qualities of the best chip, you want all of your chips to taste the same. I have only as of yet tasted the “Mesquite BBQ” flavor, but I can tell you that I will not be going back to Lays. I have broken a new frontier, chancing the “all natural” products can be fun and I’m not consuming chemical-laden over-processed “reconstituted potato flakes”. The choice is yours, I say try it dirty!

Don't be a chicken! Try Pluckers!

Eat at Pluckers!

Chicken wings have taken the nation by storm: these dippable, saucy, deep fried treats elevate bland foul to tasty bar fare. When a phenomenon such as this gains popularity, multiple chains pop up to grab some dough before the fad disappears. The debate rages on as to whose wings are the best, as for me, my mind is made up. Of those places I frequent, Pluckers is by far my favorite wing joint, hands down. Not only are their wings absolutely incredible, the fried cheese is enormous and always hot and stringy.

In Texas, you can always categorize the quality of the restaurant by the iced tea, let me just say Pluckers’ tea will knock your socks off. Plus, when you ask for a To Go glass, they don’t give you a child’s sippy cup size, oh no, they fill a 32 ounce glass up to the brim. Little elements to this joint are what really make it worth your while, they let you try the wing sauces before you place your order so you can catch a preview before your food arrives. The bleu cheese and ranch dipping sauces are the perfect condiment for your wings, it’s just as important to have an excellent sauce to dip your wings in as it is to have a solid wing sauce foundation. Another fun thing about Pluckers versus places like say, Wing Stop, is the reward card program; each month they feature a different appetizer or dessert which comes complimentary (with the purchase of two entrees). Thanks to this program I have tasted fried macaroni and cheese, fried oreos, and loaded potato chips. While I would not recommend any of these specific dishes, I am glad that I tried them, and especially happy that they were free. Everything tastes better when it’s free! (Except for the fried oreos, nothing could make those taste better)

The waffle fries are crunchy and salty, an excellent side dish for the wings; you can also request the fries tossed in your favorite sauce if you like. I am never disappointed when I sit down at Pluckers for a fun, filling and fattening meal, (we can’t pretend they aren’t deep fried and covered in sauce). And for you vegetarians, Pluckers serves animals who once at vegetables!

Cranberry-Jalapeño Granita

Courtesy of Cooking Light

During these hot summer months, keeping cool is everyone’s number one priority. Particularly in Texas, we are in constant need of chilling refreshment to keep us from remembering the searing heat that surely awaits us outside. The fastest way to cool yourself down (besides sticking your head in the fridge) is to consume something icy. Nothing beats the heat quite the same as chowing down a delicious, crisp snow cone. But before you pump your blood full of high fructose corn syrup, consider an alternative, sophisticated enough to squelch the heat and dazzle your taste buds. As a new dessert, I decided to try a Cranberry-Jalapeño granita, which is basically a grown up snow cone. But the great thing about this recipe is that you can make it with any juice and add-ins that you choose, the combination possibilities are endless! I went with the Cooking Light magazine recipe and was overwhelmed by the unique combination of mint and jalepeno. Normally I am not the biggest fan of jalapeño, but in this dish it brings out the most powerful flavors in the mint and the cranberry juice, without the bitter kick. This frozen concoction takes you by surprise, but the ending is delightful! It is icy and refreshing without being syrupy and unhealthy; I will most assuredly be using different juices and herbs to see what I can create from this basic and simple recipe.

Ingredients
· 2 cups cranberry juice
· 1/3 cup sugar
· 4 (5-inch) mint sprigs (about 1/2 ounce)
· 1 jalapeño pepper, sliced
· 2 tablespoons fresh lime juice

Preparation
Combine first 4 ingredients in a small saucepan; bring to a boil. Cover and remove from heat; let stand 15 minutes. Strain cranberry mixture through a collander into an 11 x 7-inch baking dish; discard solids. Cool to room temperature; stir in lime juice. Cover and freeze for about 45 minutes. Stir cranberry mixture every 45 minutes until completely frozen (about 3 hours). Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Enjoy!

Head Over Heels for Love Dip

One of the best parts of a cocktail party, aside from the cocktails of course, are the delicious appetizers. Snacks, dips, and the occasional cheese board bring people together, create conversation starters and of course show off your skills as a host or hostess. For anyone who is a fan of Central Market’s Love Dip, you may think the recipe lies deep in a dark vault along alongside the formula for Coke and the Ark of the Covenant, but the truth is closer than you think. Instead of paying $5.99 a pound for this dip, make it yourself for much cheaper and everyone will be begging for the recipe! Most of the ingredients (if not all) are already in your kitchen; you may add or improvise if you favor certain flavors over the ones in the recipe. Salsa, Neufchâtel cheese, (it’s like the lower fat version of cream cheese), lemon juice, minced garlic, cayenne pepper and hot sauce are the base ingredients; obviously you do not have to add the spicy ingredients if you are wanting a milder dip. You could even blend the ingredients and then only put the spicy ingredients in half of it so that guests would be able to choose the dip more to their liking. As dipping sticks I recommend Stacey’s Pita Chips, if you prefer salty snacks, tortillas chips work well; for the healthier eaters I would say carrots, celery and cucumbers make ideal vessels for this dip. Once you dip in, you will fall head over heels for this tasty treat!
Recipe:

½ cup chunky salsa

1 block Neufchâtel (or cream cheese)

1 tbsp. lemon juice

1 tbsp. finely minced garlic

1 tsp. cayenne pepper

1 tbsp. hot sauce (Valentina or Tabasco)
Allow cheese to set out for 30 minutes before so it will be easier to mix. Combine all ingredients except block of cheese together. Gently fold combined ingredients into the softened cheese until dip becomes a creamy pink consistency. Enjoy!

Home, home on the range...

I had to go 560 feet in the air to learn that sometimes, the best food is right in your own backyard. The Ranch at Las Colinas was our second Restaurant Week menu selection; and with it’s western atmosphere and Texas hospitality, it blew Five Sixty out of the water. The Ranch is known for its unbelievably fresh food and inventive interpretation of classic southern fare. I began my meal with a “Texas Tea”, which was similar to a long island iced tea.... but with a significantly larger amount of tequilla. Despite the ambiance, the wine list offered a large selection from all over the world, with bottles costing up to $500.

The first course offered a choice of either fried oysters, chicken and waffles accompanied by whipped sweet potatoes or Gulf shrimp with “jacked” grits. I selected the fried oysters because I rarely have the opportunity to eat them and I dislike waffles. Justin opted for the shrimp and grits, (there is nothing he loves more than cheesy grits), to give me a bite of the grits he had to break the long string of cheese that just kept stretching! I don’t think I have seen that much cheese in grits before, it was so full of flavor and creamy, I almost wish I had ordered the same. The fried oysters were crispy and flavorful,with breading that held together in thick dipping sauce. For the main course we both ordered the garlic stuffed beef filet with creamed corn on the side. After the horrific ordeal the night before, I felt anxious about ordering steak so I made sure to specify “medium”. When the juicy steak arrived, it looked so appealing and not rare, I was excited to dive right in! The chef prepared the filet perfectly; inside, roasted garlic heightened the dish to a new level. In a cast iron dish came the creamy, creamy creamed corn that I could not get enough of; I would not let the waiter take my plate away until I scraped it clean. (It was almost embarrassing)
 
For the final course we had the choice of toffee cake or pecan pie with homemade ice cream. Justin chose the cake, which was fine, I am not a huge toffee fan so the pie rounded out my meal splendidly; the homemade vanilla bean ice cream topped off the pie perfectly. Needless to say, this was by far the best meal of Restaurant Week! I will be enthusiastically returning to The Ranch, and because of the overall experience during Restaurant Week, I plan on trying a variety of dishes.

Five Sixty Falls Short of Expectations

Note: Image a representation of food,
Courtesy of Google

As Restaurant Week marches along, we patrons have the opportunity to see which dishes fall short of victory, and which ones demolish the competition. This year Justin and I decided to go to Wolfgang Puck’s Five Sixty for dinner and drinks. The menu looked phenomenal, the buzz about the rotating room was overwhelming and Wolfgang Puck is supposed to be a culinary master, so naturally we chose his restaurant as one of our Restaurant Week choices. Well, let me just say, I am glad we picked two to dine at this week.

The first course offered choices of Chinese style ribs, Korean style ribs, crispy lobster and shrimp rolls or something called black bean clams. The waiter suggested the sweet Chinese ribs but I went with the crispy lobster and shrimp rolls (I never turn down lobster). When I ordered the rolls I fully expected mainly filler like cabbage or glass noodles with one lone shrimp thrown into the mix for name’s sake. But to my pleasant surprise, the rolls placed in front of me were stuffed to the brim with lobster and shrimp, there were no fillers at all! The combination of savory shellfish with the honey glaze dipping sauce started the meal off on the right foot. (I also got taste the Chinese ribs because Justin took the watier’s advice.) The Chinese ribs were ordinary, I would not order or recommend them to anyone.

The next course was optional, for $6 extra we could have the Chef’s Daily Maki Roll, we decided to do it because it sounded appealing and why not, right? The roll consisted of tempura fried shrimp, avocado and crab wrapped in a blanket of sticky rice. I very much enjoyed the roll, again, nothing unbelievable, but for it being a sushi roll, I felt it was an appropriate addition to the meal. Then, just as our appetites were ready to be satisfied, our entrees arrived...Going against the recommendation to order the spicy noodles with chicken, both Justin and I ordered the “Corriander crusted prime flat iron steak”... needless to say, we should have ordered the chicken.. Maybe my inexperience with ordering this type of steak is to blame for my expectations but our meat arrived completely rare. Now, I love a good medium piece of meat, but this was unbelievably raw, I think it might have been moving. Not to mention the long, impossibly hard to cut through fibers running throughout the pieces of meat. That being said, I should have known that flank steak was not the most high quality cut of meat, and would probably be served underdone so as not to make the meat more tough. For the future, I will know this information, remember it for future meals and plan accordingly so that I don’t end up with e coli poisoning.

 On another note, the bloody peppered chunk of meat came with an onion ring on top, and that was hands down the best onion ring of my entire life. I am not even exaggerating, I have never been able to cut an onion ring without the breading falling off or the onion collapsing under the weight of greasy sogginess. But this onion ring was something special! I would go back just for the onion rings, the most perfect combination of crunchy coating and thick onion creating absolute fried bliss that left me wanting more. Literally! I would have traded my entree and dessert for a bowl of those onion rings.

And that brings me to (usually) my favorite, and most depressing course, of the entire evening ---dessert. The options for the final course were between cheesecake, pineapple rugalach and a chocolate salted caramel tart. Obviously, I chose the tart, like lobster, I never turn down chocolate, unless the alternative is something with bleu cheese. Sadly, only the top of the tart was chocolate, the bottom was some sort of bitter fluffed cream-like substance. I kept eating it, hoping with all my might that the flavors would suddenly come together to create a magical explosion of happiness. But sadly, they never did... the chocolate remained bitter, not bittersweet, and the caramel tasted like the chef had forgotten this was a DESSERT course and used salt instead of sugar. Leaving the beautiful restaurant all I could think of was the lone onion ring and how I wanted more. As for the rotating room, it is very unique to experience sipping a cocktail and watching the city go by. My recommendation? Get dressed up, go to Five Sixty, have a drink, order onion rings as your appetizer, then pick up Chinese from a hole in the wall joint on your way home.

For the love of Bleu!

What’s blue, salty, crumbly and a bit stinky? Why bleu cheese of course! Now, for those of you afraid of eating something that looks like it has already gone bad before you even take it out of the package, all I have to say is don’t knock it ‘til you try it... That being said, it isn’t for everyone, the pungent aroma and startling taste makes it something that not everyone falls in love with instantly. But like many acquired tastes, with the right beverage pairing and mood, you too could begin to develop feelings for this moldy lump of decadence.

A block of Maytag bleu cheese,
Courtesy of google

My boyfriend, Justin, is a fantastic sport when it comes to tasting bleu cheese, he tries it every time I order it anywhere and he is just not a fan; my goal is to find one he will actually enjoy eating. But to his credit, he tries it over and over again, knowing that he will probably have to physically resist the urge to spit it out. He does it because he loves me, and that means more to me than I can say.. Sometimes you have to try things more than once or twice to really understand the complexity of the flavor. Take scotch for example, the first time you taste it, your reaction is probably to gag or ask for a packet of Splenda; you might wonder why anyone would choose to drink it, but over time you begin to appreciate the oakey aftertaste that lingers on your palette. Like so many foods, bleu cheese is simply misunderstood. All cheese is mold, bleu just dares to wear it proudly; this might be offputting to some, but the colors alone will make your cheese plate stand out from the crowd. So, go fearlessly forward, don’t let the odd scent or visible moldy appearance scare you away, under that textured outer shell lies a smooth creamy delight that you never knew existed!

Restaurant Week 2011

Restaurant Week is my favorite week of the year! (Excluding holidays and my birthday week of course) During this week, the creme de la creme of the restaurant world unite for a good cause by creating delicious dining opportunities. For $35 you are served 3 courses, with a fourth course if you have a central market coupon. Most of these restaurants are the most expensive in the city and you would not be able to walk out only spending $35, without this offer. Mansion on Turtle Creek, 560 by Wolfgang Puck and Fearings are among the places participating in this charity event; allowing you to tickle your gourmet taste buds and give to an important organization. Seven dollars of the thirty-five go directly to the North Texas Food Bank which helps feed North Texans who are going hungry right in our own backyard.


Last year, Justin and I participated and choose III Forks, which was scrumptious! The staff was so courteous and the food radiated elegance; typically restaurants that are more expensive are less receptive to younger patrons because they believe the tip will be smaller. Younger patrons (like myself) are put off by the briskness of the waitstaff and tip accordingly, thus the cycle continues. At III Forks however, everyone took care to attend to us and seemed genuinely interested in our enjoyment of the meal. This year we have decided upon 560, Wolfgang Puck’s restaurant, the Asian inspired cuisine and buzz about the fantastic view sealed our fate!
It is not too late to make reservations for restaurant week! The link below will take you to opentable.com and the list of restaurants, if you go to each restaurant’s website you can see their regular menu and in some cases see the Restaurant Week menu as well. (We always choose places that we could not afford to eat at otherwise. Make sure you are getting a good deal by looking at the dinner menu to see how much the items are priced regularly) Happy dining! I’ll be giving a full review next week after we have dined at 560, I am hoping it exceeds my expectations!
 
http://www.opentable.com/promo.aspx?m=20&ref=2513&pid=121&cmpid=em_08-2011_rw&spMailingID=3590343&spUserID=MjI0NDIyNjY3NTAS1&spJobID=113274765&spReportId=MTEzMjc0NzY1S0

McDonald's Fruit & Maple Oatmeal

Courtesy of blogspot.com
(But mine did look exactly like this)

Branching out from my typical breakfast choice (egg mcmuffin without the egg and butter), I decided to try McDonald’s new Fruit & Maple oatmeal. I love oatmeal and fruit so I thought I would give it shot. The container said “scrumptous”... I wouldn’t go that far. Nothing from McDonald’s can be described as “scrumptous,” maybe satisfying for the cost, but any adjective besides “good” should not be associated with a fast food conglomerate. But I digress... I am a huge fan of oatmeal and for a fast food breakfast meal, I found it surprisingly appetizing.
There were fresh cut chunks of granny smith apple, two types of plump raisins, dried cranberries and a brown sugar topping to give it a maple flavor without crossing over into a sugary, might-as-well-be-dessert, breakfast item. The apples were crisp, giving the creamy oatmeal a creative texture and the raisins and cranberries seemed to blossom in the warm oatmeal bath. The low cost ($2.15 with tax) also made it an excellent deal considering the nutritional value and cost of more fatty options. Weighing in at only 290 calories, with no saturated or trans fat, I dare say it is the best breakfast option at McDonald’s or any other fast food place. I will be ordering this again; not every day, but if left with the option of trans fat laden sausage lurking under the unbelievably salty biscuit, I would select the oatmeal any day. Plus, it keeps me feeling fuller longer because of the oats, and that in itself makes the workday seem shorter. So go ahead, impulsively order a healthy option instead of your usual... see what happens!

5 Things to know when making (attempting) pizza at home

1. Less is more. Period. No matter how stealthily you think you are at the art of pizza crafting, less is always better. So often people think, since I’m making this at home, I can put as many ingredients as I want on it! No, fight that impulse, if you don’t you will end up with a gloopy, soggy mess of dough.

2. The hotter the oven, the crispier the crust. The reason pizza places can pack on so many toppings while still keeping the crust crisp and manageable is the center-of-the-sun-hot oven. Traditionally, pizzas are baked at 500 degrees for 5-7 minutes, at home we follow the crust instructions and bake at 350 for 30 minutes. Because of the slow time and lower temperature, you will inevitably end up with warm, soggy pizza.

3. Sauciness equals sogginess. Need I say more?

4. All cheese contains water. Fresh mozzarella in particular, contains a great deal of water; so if you are wanting to create a pizza from scratch, it is important to factor in this to avoid the almost inevitable sogginess.

5. Invest in a pizza stone. Using a cookie tray or pan makes the dough, well, doughy for lack of a better word. While putting the pie directly onto the rack might work, you will have to worry about unevenness, pizza stuck to the rack and the difficulty of getting the stuck pizza out of the oven without burning it, you or setting your oven mitts on fire (yes, this has happened to me, no I don’t want to talk about it).
Without proper utensils, a very hot oven, a will of iron, and the patience of a saint, you will struggle to achieve the perfect pizza pie. It can be done, but trial and error is really the only effective way of solving your perfect pizza equation. I wish you the best of luck!

Caffeine Fanatics Rejoice!

Have you ever wished your delightful morning brew brought you as much energy as a cup of joe? Are you in dire need of a pick-me-up to get your day going? Are you considering crossing over to the dark side of coffee to find that energy boost you are looking for? (No this isn’t the beginning of an informercial, advertising a product you didn’t know existed before, but have now realized you need)... This is the tea you have been awaiting! Meet Fast Lane by Celestial Seasonings, a tea revolutionizing your morning beverage choice. With more caffeine than a cup of coffee, this is the only tea that will make you as bright-eyed and bushy-tailed as a cup of joe.

Only this morning I was sitting at my desk, yawning and complaining to everyone who would listen about how tired I felt. Then, it occurred to me that in my desk lied the key to an energy boost I desperately needed; half a cup of this tea later, I was perky, smiling and ready to take on the world!

Yes, you heard me right, this tea could change the world.. well maybe I might be exaggerating a little, but it’s only because of my newfound energy encouraging me to type this post! (Please note: the excessive use of punctuation marks is most likely due to the amount of caffeine flowing through my veins) But if you want to try this amazing herbal tea, you have to hurry because supplies are limited! No, they really are... this type of tea has a limited release at Celestial Seasonings, so the only way to get it is to travel to the factory in Boulder, or to follow the link below to buy it in a case of six, which is what I am about to do right now!

I actually found this tea when visiting my best friend in Boulder over the summer, we went to the tea factory because we both love tea, and it was something free to do. In the tasting area, we sampled unlimited teas, and there is nothing I love more than free samples. Free things just taste better. Regardless, the tour provided me with information, filled me to the brim with free tea and convinced me to buy this amazing Fast Lane tea, with which I am now in love. I hope this testimonial and infomercial print ad have convinced you too to try this mildly bitter, energizing tea. Spice up your morning with something new!


http://www.fastlanetea.com/

Guaranteed satisfaction or your money back! Supplies are limited, see store for details, not all offers may be available in all areas. Terms and conditions apply. Not to be combined with any other offer. Lots of legal jar-gin goes here.... The views expressed in this post are solely of the person speaking and do not reflect the views of blogger.com, its affiliates or host site. If you do not understand this, you have probably never seen an informercial, how sad for you.

Guacamole Fiesta

It’s easy being green...when you have guacamole with your meal! Nothing adds as much flavor to a dish as “the green stuff”, as my cousin Tyler calls it.  For some people, lemon is something to be used lightly, but not me, there can never be enough in guacamole! 
We had beef fajitas for lunch today with guacamole and my uncle Andres’ pico de gallo. Andres is from Mexico so he knows how to make authentic (SPICY) Mexican cuisine, he is a stickler when it comes to pronunciation as well. (Just so you know it’s pronounced gucamol-EH NOT guacamol-EE as I made the mistake of doing.) Below is my recipe for delicious guacamole; with or without chips, you can’t go wrong with this amazing green concoction. Enjoy!

Ingredients:
3 large avocados
1 large lemon (or 2 small lemons)
1 very small roma tomato (or ½ cup of salsa)
2 cloves garlic (sliced thinly or diced)
1 tbs. cilantro
1 tbs. salt
½ tsp. pepper

Directions:
Juice lemons, discard seeds. Dice tomato, slice or dice garlic cloves. Mash 2 avocados to smooth consistency. Combine all ingredients, except 1 avocado.
Chop avocado, gently fold chopped avocado into guacamole. (This helps create more texture) Enjoy with chips, on tacos, burritos or alone with a spoon!

Gin Fizzy!

With the blistering heat, everyone (at least in Texas) is searching for the easiest way to keep cool this summer. The days of running through the sprinklers have long since past and the cool oasis of the swimming pool has become a hot tub. The only sure fire way to keep from burning up is to find the perfect refreshing beverage.. thus comes the “Blackberry gin fizzy”! 

Bursting with the flavors of summer, yet not too sweet or overpowering, with just the right amount of gin. I found the inspiration for this cocktail from Martha Stewart’s wedding website. --No, before you even think that, I am not getting married; just looking up ideas for weddings I am maid of honor for in the coming months.-- She suggested adding sugar, but using a simple syrup instead avoids the inevitable sugar buildup in the bottom of the glass. Making a simple syrup is unbelievably, well, simple. All you do is heat equal parts sugar and water on the stove and stir until combined, but don’t heat it too long or it will become crystallized. After the simple syrup is made, it keeps for a long time. You can add it to teas, desserts, cocktails and never again will you get a burst of sugary goo in your straw from the bottom of your highball glass.  Below is my version of Martha’s wedding cocktail, mine has a little more gin and a little less soda water. It is a cocktail after all! Besides, there is nothing else to do in this horrendous heat, might as well make your beverage a strong one!

Ingredients

Makes 6

• 12 ounces blackberries, plus more for garnish
• 2 tablespoons simple syrup
• 3 tablespoons fresh lime juice
• 12 ounces gin
• 15 mint leaves, torn, plus sprigs for garnish
• 1 1/2 cups sparkling water or club soda

Directions

1. Puree berries in a blender. Strain, and discard seeds.
2. Put 1/3 cup puree, 1 tablespoon lime juice, 4 ounces gin, and 1/3 of the torn mint leaves into a cocktail shaker filled with ice, and shake until cold. Pour into two 8-ounce glasses, and add 1/4 cup sparkling water to each. Repeat. Enjoy!