The Blissful Glutton

I've had an Atlanta restaurant blog for about a year and a half. I started it because my BF was sick of hearing me talk about food all the time. I guess I have been lucky because the feedback from readers has been very positive and I just enjoy talking about restaurants and taking pictures. I have even gotten some writing gigs for local publications out of it. Blogs are a bit self-indulgent, but if people enjoy them--what is the harm? We don't have that many here in Atlanta compared to other large metropolitan cities, so I guess it is a bit different. I plan to continue as long as I have the time.

I like the sweet and savory combos. Knipschildt chocolate re my number one. Vosges--I am not crazy about their regular chocolates but their exotic caramels are divine--the campari and blood orange flavor is sublime. Cadbury flake bars are an old childhood item I can't seem to shake. Recently bought a box of J. Torres chocolates for my BF--the quality of the chocolates was there, but there was no hint of the ingredients.

Not a paste, but very good sauces: www.currysimple.com Hard to believe they came out of a pouch. I am very picky about eating pre-packaged anything and this stuff is good. I like the red and green the best.

I was there recently (August) and went to brunch. One of the best croque madames I have had in a long time. You need to take a taxi, but well worth it. http://www.feenies.com/ Here are some pictures on my travel blog (along with other places I hit during my stay): http://blissfulgluttontraveleats.blogspot....-vancouver.html Hope that helps!

Was feeling a bit under the weather yesterday, so I made some matzoh ball soup from scratch. It took about 5 hours, but was worth the wait and work. Topped with some micro-watercress, which gave it some nice bite.

A tomato or a peach...timing is everything and you never know what you are going to get until you take a bite.

I always see those peppers at a store I frequent here in Atlanta. What other uses are there for them?

I used to do that all the time (for cakes etc.). What happened? ← I am glad I am not alone! I was making some pizzas on my stone and noticed the strong smell of melting wax permeating the kitchen. I ran to the oven and the wax paper had adhered itself to everything. I had to throw out the stone and pizzas!

Mostly winter dishes like choucroute, cassoulet, stews, etc.

I bought some daikon, pok choi, and scallions from one of our local organic farms the other day. I wanted to do something different (for me any way). So, I bought a kobe culotte and decided to make a soup. I made a broth with mirin, soy, ginger, garlic, and veal stock. Braised the daikon and seared beef for a couple of hours, then added the potatoes. Cleaned up the broth by passing through cheese cloth and skimming the surface a couple of times. Re-added the contents of the soup. Tossed the pac choi in at the very last minute just to wilt. Topped with some pickled daikon and ginger I made earlier. Then finished with some scallions. It was so good--I was actually shocked I pulled it off. The flavors were very Japanese. I think I made add some udon noodles to the leftovers for lunch.

I will never accidentally use wax paper instead of parchment paper while baking. The boxes looked so similar!

I don't think so Marlene. Your cinnamon bun picture was the reason that I made them. ← Yes but your's looked so much better. In any case, the recipe I used is in Bread Baker's Apprentice. I don't have time to adapt the recipe in my own words before I leave on vacation in the morning, but I will when I get back. One thing my sister in law suggested when she made them was to use a butter, brown sugar cinnamon spread instead of the cinnamon sugar. she tried it and apparently they were divine that way. ← Both of yours looked quite good. Thanks for sending the recipe Ann!

My BF (can you tell he does this for a living?) made a pan-roasted poussin, diced sweet potatoes with bacon, and garlicky creamed collards. I just had to post it because I adored the dish. We served them with some biscuits that I made. Biscuits:

I can't remember who made them, but someone made some amazing looking cinnamon rolls a while back. Whoever you are, could you share the recipe? PM me if your prefer. I cannot get them out of my head. Thanks in advance.

That has to be the best-looking sandwich I have seen in a long time. The bread and chips look fabulous too. Great job.

That stinks about Miss Millie's--their baked eggs are addictive. If Dottie's True Blue is still around, that was my fave before I moved. The lines stink, but are well worth it. Tartine is another fave option.

I was excited for this show but his behavior at the durian farmer really turned me off. No respect! Even Bourdain ate the whole damn thing on his show without any wincing. I can put a lot of things in my mouth and spit them out too while making a face. Can I have my own show?

Better late than never... OK. First attempt. Overall good results with texture and great crust. Needed way more salt. Trying it again right now with 2 teaspoons of salt. Out of the oven: Sliced:

Thanks Ann! Your roast beef dinner is making my mouth water. Did you use a popover pan for those? I am totally making that this week. Tonight's dinner was a fridge clean-out special. I made some breaded veal cutlets with a leftover baguette and topped with an arugula salad that I dressed with lemon and olive oil. Topped with a little parm. The BF sauteed some baby carrots and turnips with butter, some blanching liquid, and herbs. We wanted something sweet after dinner, so we took some leftover strudel filling and sauteed with a bit of butter and honey and served over some vanilla ice cream.

I had a friend over for dinner last night. He had been begging me to teach him how to shuck oysters so I bought some kumamotos. I forgot shallots so I ended up making a cocktail sauce with some ketchup and fresh horseradish. Our main was some pasta (forgot the name of the shape) with broccolini, fennel sausage, and some roasted tomatoes in oil. Really yummy. The sausage was just made that day by a local store and there were tasty fennel seeds in every bite. I have some of that NY Times bread rising for tomorrow. Hope it turns out. I am a menace when it comes to baking and pastry.

Tim's Cascade Dill pickle chips. I crave these. Easy to find in the Northwest, but not so easy to find since I moved from SF to Atlanta.

It just needs to be cooked longer. I did one in red one a while back using this recipe: http://www.epicurious.com/recipes/recipe_views/views/236986 Works every time.

I finally got around to taking a pic. My fave spoon. I broke the pointed tip off in the drawer years ago. Still love it though-it is completely smooth and feels great in hand.

I have this all-metal grater: http://www.surlatable.com/product/stainles...c=true&page=all Have had it for quite a while and it still works well.

Ann: What are those delectable little puffs next to the fish? They look great. little ms foodie: Fabulous meal. That clam dish looks amazing.