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Holy Guacamole!

10/29/2020

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This guacamole is delicious, and my little pumpkin friend here helped me display it perfectly for Halloween. Sorry, not sorry.
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OK friend, here’s how we do it.

Start by prepping everything but the avocados first, because you don’t want your avocados to brown.

 
Grab these things along with the ingredients:
​
  • cutting board
  • mixing bowl
  • fork
  • spoon
  • rasp (the long skinny cheese grater thingy)
  • sharp knife
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Now, prep your ingredients:
 
Using your rasp, zest your limes into the bowl. Then cut them in half and squeeze all of the juice into the bowl.
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​Grate your garlic on a rasp or just finely chop it. You don’t want big hunks of garlic in this, which is why I suggest the rasp. I think it’s easier than chopping anyway. Now, push it to a corner of your cutting board so you can prep the rest.
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​Dice the tomato into small little pieces. You can also seed the tomato if you like. I typically do. Once it’s diced, push it next to the grated garlic.
 
Dice the onion. Same thing as the tomatoes – you want it to be in tiny pieces. No big hunks of onion here. Now, push it next to the tomato and garlic.
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​Chop the cilantro. Leave it on the board with everything else.
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​Now you’re ready for the avocados. Cut them in half, remove the seed, and scoop out the avocado into the bowl.
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​Use the fork to mash the avocado into the lime juice & zest. You can make it as smooth as you prefer here, or leave it slightly chunky.
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​Add the rest of the ingredients into the bowl, and mix. Season with salt and pepper to taste. I like a lot of salt in mine, but I think avocados and tomatoes beg for salt.
​And listen… yes, you add a whole cup of sour cream to this guacamole. Maybe more if you’re feeling sassy. It’s delicious. If you want a lighter version, leave it out. If you want it to be delicious and have everyone rave about your incredible guacamole and beg you to bring it to all of the family gatherings… add the sour cream, aaaand maybe an extra yoga class that week. (wink)
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​OPTIONAL:  If you want to kick it up a notch, add a diced jalapeno.
 
To store the guacamole, cover it tightly with plastic wrap, putting it directly on top of the guacamole so no air gets to it. Nobody wants brown guacamole.
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Savannah, Georgia

10/21/2020

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The Olde Pink House

For me, The Olde Pink House is a must visit when in Savannah.

​Do yourself a favor and order the fried chicken, even if it's as a side for the whole table to share. It's smack yo mamma good!

After dinner, I love to venture down to Arches Bar which feels like an underground basement. Stone walls, candle light, craft cocktails & swanky live music...

you're gonna love it.

The Collins Quarter

Probably my favorite place to brunch in Savannah!

Collins Quarters did not disappoint. We had an amazing experience.

​The staff was personable and friendly, the food was excellence and the ambiance was Savannah perfection.

All of our dishes were perfectly prepared, beautifully plated and absolutely delicious.

The Grey

What a fun experience!

This retro Greyhound station turned fine dining restaurant was a lot of fun. Most of that was due in part to our amazing server, Jared. He took impeccable care of us, described the dishes in the menu perfectly, and delivered everything to the table with a charismatic charm.

​The grouper and beef tongue were highlights of our meal.

Cotton & Rye

We loved Cotton & Rye and will definitely be back!

Our server, Asia, really made our experience a memorable one. Her smile and charm lit up the whole room, and she made us feel like family.
​I came in absolutely starving so she quickly ran over with freshly baked bread and salted butter to keep me from "fallin' out."  Thank you, friend!
I was faint.  

Everything we ordered was delicious, from the sausage and cheese board to the buttermilk chocolate pie. We will definitely be back to try that delicious smelling fried chicken!

The Fitzroy

The Ftizroy is a super cool gastropub that specializes in a fabulous brunch!

Whether you need to detox with avocado toast & veggies, or wallow around in chicken schnitzel, ricotta hotcakes, or their award winning Aussie burger, you're sure to leave satisfied.

Also, the shakshouka is amaze balls!

Go get ya some!

Elizabeth on 37th

If you're looking for a way to experience true southern charm, make reservations at Elizabeth on 37th.

We called ahead and requested the chefs tasting menu, and I have to be honest. I've never seen portions on a tasting menu so large! They were all delicious, though!

​Our server was very friendly, the ambiance was perfect, and the food was delicious southern cuisine at its finest.

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Meatballs

10/20/2020

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​Who doesn’t love a big bowl of spaghetti and meatballs? There’s something so comforting about sauce simmering on the stove, meatballs cooking away, and the intoxicating smell that dances through your home.
 
For the sauce, I love to use Michaels of Brooklyn. Y’all. This sauce is the bomb.com. Why in the world would I ever… ever, ever, ever spend the time and energy making my own sauce when these beautiful people have already created perfection.
 
You can serve these meatballs with pasta, or spaghetti squash for a for a healthy spin.

print recipe
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Fall Grazing Board

10/19/2020

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Ever wonder how these grazing boards are created?

Well here's a timelapse video of how I created my fall grazing board, and a complete list of all ingredients.

Enjoy!
INGREDIENTS:
small pumpkins
kettle corn
honey
cranberry crackers
prosciutto
kiwi
aged gouda
pomegranate
wheat crackers
blue cheese
figs
walnuts
salami
pistachios
cranberries
manchego
honeycrisp apple
pepperoni 
sage
rosemary
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    Amber
    the Penney Farms Princess

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