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What I ate last week. Plus food reviews and news.
Complete archive available here:
http://foodlogpodcast.org
November 26, 2020 (Thanksgiving)
10am: Ruby Coffee with cream, almonds.
2pm: 6 oreos, 1 can of Une Anee beer.
7pm: Turkey, sourdough stuffing, mashed potatoes, gravy, green bean casserole, made at home with Brian. 1 can of Paulaner pilsner.
9pm: Chocolate cream pie made by Anna, glass of Saison Dupont.
December 25, 2020 (Friday)
10am: Dark Matter Coffee with milk, leftover grits, made at home.
1pm: 2 cans of Insetto Italian plum hopped sour ale, clementine, Ruffles and caramelized onion dip, made at home.
5pm: Bottle of Off Color Critters and Cranberry wild ale, chips and queso, and pigs and a blanket, made at Anna’s house.
9pm: 2 glasses of Kerres Piedroso wine, Sour cream and scallion dinner rolls and fried chicken, and an egg nog cookie, made at Anna’s house.
December 31, 2020 (Thursday)
9:30am: Sputnik coffee with milk, made at home.
1pm: Leftover hand pie filling, garlic yogurt, and watercress, made at home.
3pm: Hot chocolate made by Kim, glass of Fernet.
6pm: Part of a calzone and cheese crackers made by Kim, a hand pie filled with watercress, garlic yogurt, and a mala potato and pork hash, and a can of Une Anee table beer.
8pm: Malted shortbread and marshmallow sandwich cookies with ganache and maldon, made at home, Fritos Scoops and feta dip made by Liam, glass of a Middlebrow wild ale, 2 cans of Insetto Italian plum ale.
12am: Meinklang petillant natural, shortbread sandwich cookie.
January 1, 2021 (Friday)
11am: Leftover coffee with milk.
12pm: Tamales and black beans made by Vincent, cheese crackers made by Kim, half a bottle of Sierra Nevada fresh hop IPA.
6pm: Pork and shrimp dumplings made by Mary Eleanor and Galen in a beef stock, anise, ginger, lemongrass, miso, and soy broth, made at home. Bottle of Sierra Nevada fresh hop IPA.
9pm: Can of Une Anee table beer, snickerdoodle made by Anna, cheese crackers made by Kim.
November 25, 2021 (Thursday)
11am: Leftover coffee with cream, chicken and wild rice soup from Pete’s.
1pm: Can of Allagash Fine Acre and a can of Solemn Oath lager. Chive brioche bun, made at home. Assorted olives from Whole Foods. Mimolette, camembert, and Pyrenees Brebis.
6pm: Turkey pot pie and Parmesan mashed potatoes, made by Brian. Two glasses of Hugel Gentil. Taste of a gateau basque from Good Ambler.
December 24, 2021 (Friday)
11am: Joshua Tree coffee with half & half; sunny egg, shichimi, caramelized onion jam and cottage cheese on toasted sourdough from Strong Arm, made by Brian.
1pm: Steak, mashed potatoes, green beans, strawberry and spinach salad with feta, cheddar biscuits, and a cranberry mimosa made by Brian’s mom.
5pm: Two glasses of Getariako Txakolina Blanco, glass of Barker’s Marque Ranga Ranga Sauvignon blanc. Two slices of coconut cake made by Brian’s mom.
7pm: Small pour of Patricia Tempranillo.
December 25, 2021 (Saturday)
8am: Joshua tree coffee with half & half, hot sausage, scrambled eggs, and Strong Arm sourdough toasted in sausage fat, made at home.
3pm: Chili and cornbread made by Brian’s mom. Oyster crackers. A mincemeat pie made by Hillary. Two glasses of Glacial Till Riesling.
5pm: Two glasses of Famille Bauer orange Barig and a sugar cookie made by Brian’s mom.
8pm: Tortilla chips and hummus.
December 31, 2021 (Friday)
8am: Coffee with half & half from Brian’s mom.
10am: Nitro cold brew with half & half from Joe Van Gogh, sausage egg and cheese biscuits from Bojangles.
2pm: Part of a Turkey Rueben and quinoa and squash salad from Vaste Rivière Provisions in Hot Springs, North Carolina.
8pm: Collards, black eyed peas, and basmati rice, made at Matt and Liz’s house in Hot Spring, North Carolina. Spinach pies made by Liz, slice of frozen pizza from Sarah Jo’s. Chestnuts roasted over a fire. Small pour of Ridge Lytton Spring, can of Burial Shadowclock Pilsner, can of Birdsong jalapeño pale ale, small pour of Trader Joe’s Lambrusco, small pour of Cellarest Waldernte Keller beer with sumac berries. Half a can of Pisgah IPA, taste of Radice Lambrusco di Sorbara, taste of Haw River Mille Fleur saison.
January 1, 2022 (Saturday)
11am: Sip of ginger turmeric tea made by Liz’s mom, half a biscuit and half a fried egg, and Counter Culture coffee with half & half made by Matt.
1pm: Chicken biscuit from Hillbilly market in Hot Springs.
4pm: Carnitas nachos and a P.F.D. Pilsner from Big Pillow Brewing in Hot Springs.
7pm: Chicken teriyaki meal from Asaka in Asheville. Sip of Brian’s Cheerwine from a gas station.
November 24, 2022 (Thursday)
8am: Colectivo coffee with half & half and toasted La Farm sourdough with butter and mixed berry jam, made at home.
12pm: Cheese and crackers, fried turkey, mashed potatoes, gravy, broccoli, green bean casserole, cheese soufflé, stuffing, pecan pie, orange cake, apple cake, a chocolate turkey, and two glasses of Criterion Beaujolais at Brian’s parents’ house.
6pm: Half a can of Narragansett Citra session ale.
December 24, 2022 (Saturday)
10am: Green Mountain coffee with half & half and a leftover slice of chicken pesto pizza.
1pm: Roast beef, baby swiss, dijon, horseradish, Kewpie mayonnaise, and bibb lettuce on a brioche bun, made in Connecticut, Fritos, and an apple cider donut from Belltown.
7pm: Grilled chicken, tomato and cucumber salad with kalamata olives and feta, and lemon roasted potatoes, made by Anna, and gluten free Double Stuffed Oreos.
December 25, 2022 (Sunday)
10am: Green Mountain coffee with half & half and apple cider donuts from Belltown.
1pm: Sage sausage, leek, potato, and swiss frittata with garlic sour cream, made in Connecticut.
4pm: Peanut M&Ms.
6pm: Roasted prime rib with red wine reduction, twice baked potatoes with bacon and cheddar, green bean casserole, shaved brussel salad with pecans from Jamie’s tree, blue cheese, cosmic crisp apple, and honey Dijon vinaigrette, and pumpkin white chocolate ganache pie with salted caramel, whipped cream, pecan streusel, and a cornmeal crust, made in Connecticut, and a glass of Beaujolais.
December 31, 2022 (Saturday)
9am: Leftover coffee with half & half and a sausage egg and cheese biscuit and potato rounds from Bojangles.
1pm: A chicken strip from Chester’s.
4pm: Part of a strawberry ice cream waffle cone and an iced coffee with half & half from Artisun in Hot Springs, NC, and a can of Burial Rust Vienna style lager.
7pm: Hoppin’ John with honey butter cornbread and rice, made at Matt and Liz’s house in Hot Springs, crackers with country ham and jalapeño pimento spread, a glass of Villa Picta Lambrusco, a glass of Accentri Vinello, and Dietsch’s malted milk balls.
January 1, 2023 (Sunday)
9am: Coffee with half & half, bacon, a fried egg, biscuits, strawberries, and yogurt, made by Liz.
12pm: Dietsch’s malted milk balls.
5pm: Beef nachos with queso, soft pretzel with horseradish mustard, and a wheat water beer from Big Pillow brewing in Hot Springs, NC.
7pm: Half a can of Burial Rust Vienna style lager.
November 23, 2023 (Thursday)
8am: Joshua Tree coffee with half & half, made at home.
1pm: Fried turkey, dressing, corn pudding, cheese souffle, mashed yams, a brioche roll with maldon and butter, green bean casserole, mashed potatoes, gravy, two glasses of pinot grigio, coffee with cream, maple frosted angel food cake, cranberry curd tart, whipped cream, and cherry cream pie at Brian’s parents’ house.
December 24, 2023 (Sunday)
3am: Leftover coffee with half & half and a leftover slice of pepperoni pizza.
8am: Two sunny eggs, pork sausage, hash browns, sourdough with butter, and coffee with half & half at an IHOP in Edgewood, Maryland.
3pm: White clam and bacon pizza, caesar salad, tiramisu, and a Peroni from Pepe’s in New Haven, CT.
December 25, 2023 (Monday)
9am: Peet’s coffee with half & half, made at home in Connecticut.
12pm: Scrambled eggs, bacon, butter toasted olive ciabatta from Hartford Baking Company, and roasted potatoes, made at home in Connecticut.
6pm: Roasted pork loin with onion pan sauce, mashed potatoes, green bean casserole, and sausage dressing, made at home in Connecticut, and a glass of Getariako Txakolina Lasalde.
8pm: A glass of Skelton Blatina Krs Crni and truffles from Dietsch’s Chocolate.
December 31, 2023 (Sunday)
8am: Leftover coffee with half & half.
11am: A sausage McMuffin meal at a McDonalds in Statesville, NC.
4pm: An Irish red ale at Big Pillow Brewing in Hot Springs, NC.
7pm: Hoppin John and cornbread, made at Matt and Liz’s house in Hot Springs, Triscuits, pretzel chips, olives, a can of Fat Tire, a can of Pisgah lager, and tequila with lime.
January 1, 2024 (Monday)
10am: Coffee with half & half, onion and arugula scramble, hot breakfast sausage, leftover cornbread, half a can of Buchi kombucha, orange slices, apple fritters from Ingles, and half a can of Oktoberfest beer at Matt and Liz’s house in Hot Springs, North Carolina.
3pm: Pesto and pepperoni pizza and a pour of Highlands Brewing Gaelic ale from Vinyl Pies Pizza in Hot Springs, North Carolina.
November 28, 2024 (Thursday)
9am: Counter Culture coffee with half & half and maple yogurt with granola and blueberries, made at home.
2:30pm: Ruffles chips and onion dip, a glass of Chardonnay, roasted turkey with gravy, mashed potatoes, creamed corn, carrot souffle, a roll with butter, dressing, green bean casserole, purple hull pea salad, and coffee with half & half at Brian’s parents’ house.
8pm: A gingerbread sandwich cookie.
December 24, 2024 (Tuesday)
9am: Coffee with half & half and half of a bagel with garden vegetable cream cheese, made at home in Connecticut, a slice of smoked Turkey, and a slice of salami.
1pm: A chicken sandwich with mayonnaise, mustard, and onion on a toasted onion roll, made at home in Connecticut.
4pm: Peanut M&M’s and potato chips.
6pm: Smoked turkey, radicchio, bechamel, tomato, and onion on a toasted onion roll, made by Brian.
December 25, 2024 (Wednesday)
9am: Coffee with half & half.
1pm: Savory bread pudding with pesto cream, truffle cheddar, bacon, and Parmesan, made at home in Connecticut.
5pm: Beef tenderloin, dressing, mashed potatoes with pan sauce and parsley, green bean casserole, shaved brussel sprouts with apple and pecan, roasted honeynut squash with sage butter, made at home in Connecticut, and two glasses of Saison DuPont.
7pm: A small glass of eggnog and a handful of M&M’s.
December 31, 2024 (Tuesday)
9am: Leftover coffee with half & half.
11am: A chicken shawarma from Sassool in Raleigh, North Carolina.
6pm: Mortadella, salami, prosciutto, hard boiled egg, Le Petit brie, baba ganoush with pita, tabouli, feta stuffed olives, marinated artichoke hearts, marinated gigante beans, pickled mushrooms, olive oil toasted La Farm sourdough, Sequatchie Cove Cumberland, Pyrenees Brebis, Pleasant Ridge Reserve, half of a can of Aval cider, two Dietsch’s chocolates, and a glass of Finca Torremilanos Ribera del Duero Reserva Torre Albeniz.