Delivery service from Annie Café. Yes, I live within spitting distance, but sometimes laziness sets in when I get a hankering for ginger chicken.
Time to reorganize all the recipes I’ve torn out from magazines.
Nutella in bigger, redesigned jars optimal for dipping pretzels and animal crackers. I’m sick of getting hazelnut spread on my wrists when I near the end of the jar.
And speaking of pretzels, a steady supply of chocolate-covered pretzels at my desk would be great. The salty/sweet combo is magical.
To receive the same (alleged) multi-million-dollar deal from Weight Watchers that Jessica Simpson will (allegedly) receive after she has a baby. I’m already down with PointsPlus, Weight Watchers. I’ll take the cash.
Dana and her husband, Brian, have opened a crepe stand at the St. Matthews Farmers’ Market called Pigalle Crepes. This summer, the duo will welcome guest chefs from local restaurants to create some crepes for farmers’ market patrons.
Dallas McGarity of Theater Square kicked off the guest chef series June 25.
Bobby Benjamin of The Oakroom is the next scheduled guest chef at Pigalle Crepes and will make his appearance July 9. Benjamin is the creator of Pigalle Crepes’ signature dish, a crepe with Fiedler Farm bacon, banana and Nutella.
Kathy Cary, chef/owner of Lilly’s, will be cooking at Pigalle Crepes July 16.
Pigalle Crepes is open from 8 a.m. to noon Saturdays at the St. Matthews Farmers’ Market at Beargrass Christian Church, 4100 Shelbyville Road.
I muddled two banana bread loaves before I hit perfection.
I blame the recipes, both ripped from the women’s lifestyle magazines to which my mother and I subscribe (don’t judge me, they’re awesome). Both loaves were dense and dry, more suitable for home insulation than human consumption. I even tried to salvage one loaf by cutting it into pieces and re-baking them as banana nut bread croutons. It was bad. Real bad.
A link to the following recipe appeared in my timeline, and it sounded like perfection. Bananas? My favorite fruit. Nutella? My favorite chocolate-y spread. The option to make banana bread muffins instead of a loaf? Count me in.
The muffins were fantastic. I prefer the muffins to a loaf because of a shorter baking time and the portability of a muffin. The Nutella adds a new flavor to a traditional recipe along with keeping the muffins moist. I recommend eating them slightly warm so the Nutella is still a little gooey.
I will adapt the $10 Challenge for the magazine’s next issue, which will come out around Derby time. This won’t be a rehashing of Challenges I’ve already completed. My column will feature a new restaurant, but I’ll still have $10 and a hearty appetite.
I’d love to hear your suggestions for places to conduct $10 Challenges for the magazine and blog. Visit Food and Dining Magazine’s Facebook page and write your suggestion on the wall. Leave a comment below. Or send me a direct message or reply on Twitter.
Thank you for reading this blog and giving me the support to go after more food writing gigs. If I could, I’d buy everyone a jar of Nutella and some pretzels so you could celebrate with me. But really, a sincere and heartfelt thanks, ladies and gentlemen.