Because sometimes I am not sure what will come out of my mouth- so Rants & Raves us my melting pot of commentary
Found this on Huffington Post and was impressed enough to grab. The visual artistry is skillfull.
from the post: What happens when you combine the talents of Russia’s ballet bad boy Sergei Polunin, Irish gospel luminary Hozier and photography pop wizard David LaChapelle? Apparently, a whole lot of angsty, sexy, beautiful dancing ensues.. via: http://m.huffpost.com/us/entry/6655920?ncid=fcbklnkushpmg00000063
After almost 2 months working in Atlanta, grabbing a superfast weekend back to San Francisco to celebrate Pauls bday and turkey day. But why do I think this is what awaits me…
A whole lot of cooking
On the other hand; I could just do
“Oh for the love of grits & gravy”
Cups? Really people… Thank “god” for Ellen!
My fave food hint;
When buying more than one slice of something at your better bakeries; when you can ask for it as one big “slice”. Then once home, you can cut as needed and it will stay fresher longer. Of course, that is if you can resist eating it all.
Chocolate, Chocolate chip bread from CEG Bakery in Atlanta; 2591 Piedmont Rd NE Ste 1115, Atlanta, GA 30324
When getting more than one slice; if you can, ask for it as one big “slice”. Then slice at home, you can cut as needed and it will stay fresher longer. That is if you can resist eating them all. Chocolate, Chocolate chip bread from CEG Bakery in Atlanta
Tossed in the second of the frozen casseroles I picked up from Sophie’s Uptown here in Atlanta last night while waiting for Shadow to arrive.
Have to say for the taste, quality and the convenience of fresh cooked, frozen casseroles this good, I’m not sure I could make it for the price I bought it. Tonight’s option was the crunchy chicken white meat chicken withbroccoli and white cream sauce. 30 minutes and it was done!
Check them out on Facebook for the specials of the week, or on twitter @sophiesuptown or visit them on online
They donate 25% of all profits to local animal rescue organizations
Georgia has a festival for it, thats what.
Just have to smile at the fesitval mix Atlanta offers; in the last 6 weeks the offering includes food, crafts, art, moonshine, apples, music and more.
Next up; its Pagan Pride ! Yes really…
Its my new alternative patio; not provincetown but sure fits the bill for great coffee, food and baked goods worth waiting for! Some people don’t realize how hard it is to make a really good fried egg with the right amount of runny yolk and crisp edges but they knocked it out of the park in my egg & bacon sandwhich. The egg casseroles which are somewhat like mini individual dence quiches come in different flavors and are very good offering both vegetarian and meat-based versions. The cookies, pastries and baked all rock with flavor and freshness. Hint: try the spicy chocolate cookie with it’s perfect combination of rich chocolate flavor with a hint of spiciness. They’re using Intelligentsia coffee which has a deep rich flavor; yes you can also get lattes and cappuccinos they’ve got a full coffee barista set up too. With a huge front patio, you will want to sit a minute and enjoy all the goodness here. Ohh and they have wifi if you must.
The Cookie Studio
30 Pharr Rd, Buckhead, Atlanta, GA 30305, (404) 373-8527
Because I am starting to crave some dishes I rarely look for.. this Chocolate Cream Cheese Stuffed Monkey Bread one I caught on FB recently is a perfect example of everything I shouldn’t eat – but so think would take good on this rainy day.
https://www.facebook.com/buzzfeedtasty/videos/1636525969933379/
Chocolate Cream Cheese Stuffed Monkey Bread
2 16 oz containers of biscuit dough (16 big biscuits total) 
8-12 oz Cream Cheese
Chocolate Chips (we used dark chocolate)
1 cup White Sugar
2 tsp Cinnamon
1/2 cup Butter
1 cup Brown Sugar
1/2 cup Walnuts (optional)
Preheat oven to 350˚F (175˚C)
Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
In a 1 gallon plastic bag combine 1 cup of white sugar and 2 tsp of cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
In a microwave safe bowl add 1 cup brown sugar and 1/2 cup butter. Microwave on high for 70 seconds – stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
To a greased Bundt pan sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
Bake in preheated oven for 30-35 minutes. Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)
Lift off the bundt pan, pull apart, and enjoy
Oh my. Rocken good food tonight to celebrate my a pals bday.
I hadn’t been to Blue Plate before – but it sure does comfort food with more twists than a slnky.
The food could not be any better. They add just enough twists on old standards that instead of your first thought being ” this isn’t home Mom used to make it” instead it becomes now why “didn’t Mom make it this way!”
Reservations suggested & worth it. Great staff and its a night to be engaged.
A new American restaurant in San Francisco.
3218 Mission St. @ Valencia San Francisco, Ca. 94110 Map 415 282 6777 Mon – Thur 5:30–10p, Fri – Sat 5:30–10:30p, Sun 5:30 – 9:30p
Deviled Eggs for Adults!
Pork Chop for a hearty eater
Meatloaf with beans and mashed
Butterscotch Pudding with pecan brittle
Fresh Tomato salad with a punch
Fried Chicken you just can’t wait to dig into
Key Lime pie
Chocolate ganache tart
Sardine Brucceta
