Tag: eating

adventure

Our DIY Key Lime Crawl

2chicksandapen

A recent friend adventure was my 50th birthday trip to the Florida Keys. It was a grand time with some amazing gal pals. We did so much, it’s hard to know how to slice and dice and share it all. With that in mind, here’s the first of what’s likely to be several posts about our extravaganza.

When you think of the Florida Keys, what is the first thing that comes to mind? Jimmy Buffett? Kokomo? Well for some of us in our little group, our eyes lit up at the prospect of all the key lime pies we could try.

As I got further and further into my research, I learned that pie is only the start of the key lime culinary culture of the Florida Keys. Key lime cocktails, taffy, ice cream, soap, lotion, and more could be a part of our key lime caper.

We knew it would be a trip with indulgences. But I didn’t want to go overboard. So, before we boarded the plane, I asked my fellow key lime lovers if we could share the first slice of any pie we tried. If one of us found one we truly loved, we could go back and have a second slice. It was a deal.

Even though I had done my research in advance, I was surprised at how varied the different pies could be. The first one we tried, at the Blonde Giraffe, was extremely tart. This version had a few fat squiggles of whipped cream on top. Not much of a crust. You could also try their dark chocolate drizzled version. Gotta say I felt like an amateur when the extreme tart made me wince. We got two slices and neither were finished between three of us sampling.

Thankfully, things improved from there. Each slice was different. We worked to become key lime connoisseurs. How tart? How sweet? What about the crust? Whipped cream or meringue on top? A couple of slices almost had the consistency of ice cream.

Which brings to mind the many other key lime items we tried. Key lime ice cream. Key lime taffy. Key lime cocktails for the drinkers, complete with a graham cracker crust rim. I read about key lime french toast but we didn’t make it to that place. Key lime pastries. Each unique.

We didn’t settle on a clear winner. But we all had fun sampling along the way and weighing out our choices. As for me, I favor somewhat tart custard (and don’t mind if it’s almost like a frozen pie.) I am a sucker for a thick graham cracker crust. And whipped cream beats meringue, but not by much.

Funny side note…when we first made the plan to go to the keys, my key lime-loving friends and I looked for a key lime crawl. Even with all the bar tours and tiki boats, we couldn’t find one. So, of course, we made our own unofficial one. Next time you’re traveling, make your own unofficial tour of a local food, drink, or whatever you all enjoy! New Orleans? Gumbo (or Po’ Boy, or beignet, or hurricane, or so many other things) crawl. Philadelphia? Cheesesteak crawl. The only limit is your imagination. Share ’em, score ’em, debate the merits and pick your faves. A great way to dive in to local culture, cuisine, and add a bit of fun to your next adventure.

adventure, friendship

Breakfast Time

2chicksandapen

It was time for breakfast on a sunny Sunday morning. Visiting a new town and not an egg in the house. Time to eat out.

Off we go online for reviews. We find a local place in town. Palmer’s Cafe on St. Simons Island. It was a cozy place in town. There was a line outside which was a good sign.

Then there was the menu:

Well this is just one page to highlight and really the reason for this post. I wanted an omelette but I was just unsure what to order. They sparked my curiosity but sounded weird too.

I went with the chicken pot pie. Partly because of the name but also because I just had to see what it was like. Let me me just say it was delicious from the first bite to the last. I made a happy plate for sure.

My omelette was not the only tasty one. Everyone at the table opted for a different one which enabled us to share. The Local, the Hooch, even the special of the day with brisket was amazing. This is a must visit place if you ever are on St. Simons Island.

I can’t even stop at the omelettes. They have delicious pancakes as well. One was even named Buddy and it was a banana pudding pancake that had banana goop oozing out the sides. I’m not a fan of oozy banana flavors but everyone else at the table was nibbling and savoring the flavor.

All the while I was polishing off some grits. Not just any grits. They were pimento cheese grits that were extremely tasty. Another staple to try if you make it to St. Simons Island.
Enjoy my tidbit for your tastebuds. Hope you don’t get too hungry reading this.

3Splitz Farm

Dirt to Dreams

2chicksandapen
Some folks wonder what dreams are made of. For me my current dream is made of dirt. Or it at least starts with dirt or land but there is a vision behind the layers of dust, dirt, grass, rock and critters.
Today’s dream is agricultural at its roots with the seeds planted for future development over the long haul. It’s hard to explain but to just jot down the CliffsNotes of the vision without giving away the finish line is a great way to show a glimpse to others who maybe can’t see the path on their own. My motto has always been dream big and this is a great example to showcase.
Just a chick on her tractor with her faithful sidekick moving dirt in one way or another. A whole different level of badassery than you see on the weekdays but equally satisfying. How could that be? I’m working on my dream. I’m using my own blood, sweat and tears to build something that matters. The depth and breadth of the project is hard to quantify today but the process in itself of building/assembling the dream is priceless.
The people on the journey near and far who see the value of the dream and even participate in one way or another is magical. Sharing smiles is ever so treasured when on or around my dirt pile I call rustic paradise. This past weekend we had a family gathering. The memories made on the land, in the dirt were irreplaceable. My 80+ years young mom got to share in our country festivities and see a simple side of life. No hustle, no bustle, no TV, but somehow time goes by so fast.
Three generations of women sharing stories, memories, experiences on the dirt / land I incorporate in the big dream. For now this is just one example of the value within the land. There are many more from virtual connections, friend connectivity, farmily traditions and overall growth as people within this environment.
This weekend I dealt with snakes, ducks, rabbits, dogs and other critters. I came out unscathed and enjoyed every last minute. Even the frightful moment dealing with a venomous snake. And the irony of the snake picture is I stopped to get video proof of this snake to identify it. Now it appears to be a copperhead yet last time I wrote about a snake I noted I screamed dramatically. This time I didn’t but probably should have given the type of snake!
The good news is I lived to tell another story and hope that somewhere in the world somebody is enjoy my dream big stories. Signing off as a farm girl for now before I strap on my heels for the day job. Until next time.
3Splitz Farm, healthy hacks

The Herd Needs Feeding

2chicksandapen

Recently I’ve had exposure to group cooking or cooking for a group. How do you feed a herd (people), choose healthy options and keep many happy? It’s takes a miracle, resources, creativity and willingness to try new things.

I tried a breakfast casserole one weekend. It wasn’t prepared by me but it was tasty. It had Canadian bacon which is an alternate to greasy bacon. The meat was a protein alternative and it also had cheddar cheese as the cheese of choice. Two options I enjoyed but I would have chosen Colby cheese or traditional bacon. Exposure to this group feeding was positive. It was delicious. I tried something new and I now have a new recipe to use when I need to feed a group.

Meat mix bowls: easy to cook up some meat and you can vary the meat with spices. Taco flavor, spicy, saucy or whatever you like. Add in rice, cauliflower or whatever substance makes your bowl as a filler. Top with lettuce shreds, avocados, grilled peppers and onion. Season to your liking. You can dress it up with your cheese of choice, sour cream, salsa or whatever you like. Super easy to make and a fan favorite for many. Any time you can customize while feeling a herd you win big. Some variations are healthier than others but options are a big win for this meal.

If you need a cheap fix, spaghetti and meatballs is a good go-to staple but pretty boring and high on carbs. Another Italian option might be a lasagna. Layers and layers of goodness. Ricotta cheese, beef/sausage, veggies, sauce and seasonings. It’s a bit heavy but always a ton of goodness. Lasagna covers groups easily but may leave your group ready for a nap shortly after due to the carb loading. 

If you have any feed-the-herd recipes that are tasty, somewhat healthy and easy send us a note. We would love to try your favorite recipes and let you know how we liked them.
Fun options like variations of build your own pizza are always welcome since most folks adore pizza but don’t care for greasy options.

Now that I am hungry from writing about all this food I will sign off to eat a snack of white yogurt covered pretzels for my semi-sweet treat of the day. Bon appetit!

business, Uncategorized

Dining In Dining Out

2chicksandapen

I sat down to write this post and came into a few roadblocks. Nothing major just my perception or perspective. I decided this was important to write about.

In a recent post Chick 2 referenced her vantage point in the restaurant industry as a family-owned business. My post today will be as a patron.

I dined out a few times at local establishments during the pandemic shutdown. My hopes were to make an impact and to break up the mundane on the home front. It worked for the most part.

I bought pastries from a local bakery. I bought curbside pickup at a chain and tipped big. I took to go orders at the small mom-and-pops. I even hit a franchise or two.

Now that things are starting to open up I decided to dine out. Well my first choice was closed. A bigger chain but one of my favs. I looked for another local fav spot that a friend managed and that too was closed for dine in. Then I thought well I’ll just grab something elsewhere with disappointment.

When all was crumbling around me with lack of options I saw a Mexican place open that I had never been to. I decided to give it a shot. I was pleasantly surprised.

As I entered the facility I saw floor markings noting 6 feet apart. I saw a plastic protector by the hostess stand. I saw a make shift to-go pickup area with tables in use that were normally for dining. It seemed odd.

I took my seat. I observed. Every other booth was taped off for my protection. Tables were spread apart in the floor area. The servers were masked like healthcare workers. Does that kill your vibe to eat food? I was just rolling with the experience.

I couldn’t stop watching the to-go area. It had a table lined with to-go margaritas. Filled in 1/2 gallon milk jug type containers. They were labeled and sealed but never would I have seen this pre-corona. They sold like hot cakes with the to-go order. Interesting concept to generate revenue and make do with the new normal.

It was hard to understand the waiter. Was he annoyed or smiling? So many thoughts crossed my mind. The food arrived. It was delicious. My worries went away with the comfort and presentation of the meal.

Fresh cut slivers of avocado were the highlight of my meal. Fresh chips and salsa. The sounds of conversations and other humans around me. It was a new normal and a bit weird but it was a good first step. These are the vibes you can’t replace at home. And no clean up!

Mother’s Day came and went. A holiday normally spent at a restaurant but not this year. Nobody in my family wanted to dine out. A barbecue at home it was for this family. A picnic for another group I knew. A day on the lake for others. A work day for others whose family runs a restaurant.

I wondered about the financial effects of not only corona but on the restaurant industry itself on such a day like Mother’s Day. Some of these establishments need those holiday highs to maintain the lulls of other parts of the year.

I will continue to eat out when I can. If my budget allows. If my community stays open. If opportunity presents itself. So many ifs in the world today.

Are you dining in or out today?