Marinated Eggplant with Mint and fresh goat cheese

Often I miss Gourmet magazine, and sometimes I plan enough in advance to contribute to Gourmet Unbounds’ website celebrating the recipes of the former magazine. I prepared this recipe on hot evening and served it with homemade goat cheese, fresh that day, and some olive oil crustinis. At first I wasn’t so sure about the mint, but I’m telling you it was delicious, and even … Continue reading Marinated Eggplant with Mint and fresh goat cheese

Late lunch with Memphis Taproom’s Summer Menu

By know you know how much I LOVE the fried pickle spears at Memphis Taproom. I couldn’t even bring myself to take another picture of them this time, but rest assured they started the meal. While I went for the pickles and an ice cold IPA, I found myself a little peckish, and ordered off the summer menu, which is full of great vegetarian choices. … Continue reading Late lunch with Memphis Taproom’s Summer Menu