Spiced Green Olives (p. 50)

We've been really enjoying marinated olives lately, but I'm running out of recipes. In fact, this is the last one. Unlike the other two recipes, this one calls for green olives, which I've actually never tried before (I'm new to olives.)

Rinse the olives in a colander and toss them dry in a paper towel. 

In a skillet, combine fennel, coriander, and cardamom seeds and warm until they begin to give off fragrance -- this only took two or three minutes. 

The recipe calls for the seeds to then be put in a coffee mill or spice grinder briefly, until they are a coarse texture. I don't have a coffee mill, so I had to work on them in a mortar instead. It took about five minutes, but I think I was able to achieve pretty much the same texture.

Combine the spices with olive oil and freshly squeezed lemon and orange juices. Mince garlic and stir this in as well. The recipe also calls for an optional salt-cured lemon, which is a whole separate recipe that I haven't yet tackled, so I left that out. Instead I added extra lemon juice and zest. 

Mix the olives in with the marinade and leave them for at least 6 hours before serving. 

So, the marinade for this is really good, but I think I just don't enjoy green olives. Maybe with time, I'll learn to love them like I have black olives, but I'm just not there yet. Matt liked them, though.

green olives -- $7.19

cardamom seeds -- $8.48 (Yes, these are expensive. I've been holding off on buying any, but they keep coming up in recipes, so I finally caved. They'll last forever.)

fennel seeds -- $1.96 (tons left over)

lemon -- $.79

Total Cost of Spiced Green Olives : $18.42 (though really most of that is the cardamom seeds)

Crispy Shrimp Fritters from Cadiz (p. 97) and Lentil and Walnut Salad (p. 80)

I never make nice things for lunch. We're generally not home, or if we are we wake up late and laze about until mid-afternoon. Yesterday, however, I was in a cooking sort of mood and wanted to throw together something fabulous for lunch. And so I did.

Crispy Shrimp Fritters, or Tortillitas de Camarones are surprisingly easy to make. In a bowl, combine eggs and salt with water and beat together to create a creamy mixture. Then add semolina or, if you have it, semolina and chickpea flour. Fresh Market didn't have chickpea flour, so I just used additional semolina. Beat these together to form a batter and then fold in onion, parsley, and cilantro, and shrimp, all chopped coarsely. Stir in olive oil and paprika and make sure the shrimp pieces are evenly distributed.

Separately, heat oil in a frying pan until it has reached about 360 degrees. I decided mine was ready when it was all ripply looking and some steam was coming off the top. Spoon little batches of the batter into the hot oil and cook, flipping once, until the fritters are golden on both sides. Each fritter may need to be patted down a little after being flipped to ensure that it cooks evenly. 

When each fritter is done, remove them from the oil to drain on paper towels. My pan could hold about 4 fritters at a time, and there was enough batter for several batches.

I thought that these would be really nice with a salad, so I chose the Lentil and Walnut Salad to make. I had the lentils cooking over medium low for about 20 minutes while I was making the fritter batter. Once the lentils were cooked, I drained them and combined them in a bowl with chopped scallion and parsley, diced red pepper, and chopped walnuts.

Mix these all well, and then add a dressing made of mustard, red wine vinegar, and olive oil. Stir these up in a separate bowl until well combined and then mix thoroughly with the salad. Add salt and pepper to taste.

Scoop the lentils onto a bed of bitter greens and serve.

This was pretty much the perfect summer lunch time meal. Even though the shrimp fritters are fried they still manage to feel light and flavorful, and the dressing on the lentils gives it a great kick. I'd never thought of serving lentils on top of greens before, but they really combined well. I'd make this exact same meal again in a heart beat.

shrimp -- $7.83

parsley -- $1.69 (tons left)

cilantro -- $1.69 (tons left)

Total Cost of Crispy Shrimp Fritters from Cadiz: $11.21 

(I only made half the recipe, and we each had two fritters for lunch. There are probably about 8 left. This would be a great party appetizer to make really small ones, since it makes a lot.)

scallions -- $.99 (tons left)

red pepper -- $1.64 (only used half)

mixed greens -- $2.50

Total Cost of Lentil and Walnut Salad: $5.13

(I made half of this recipe as well and we probably have three servings left over.)

Delicious D.C.

I've been AWOL for the last few days because I've been up in Washington, D.C. for the annual conference of the American Library Association. And, between sessions at the conference, I ate.

Unfortunately, I didn't get photos of everything (like delicious sushi at Thai Chef, Drunken Noodle at Cafe Asia, or Chinese spare ribs at some tiny hole in the wall place in China Town), but here's what I have to share:

I went to Ping Pong Dim Sum in China Town, whose motto is "tiny little parcels of deliciousness," which was true.

Crispy hoi sin duck spring roll

Char sui buns, which are one of my favorite things. They're also called steamed pork buns, but in my family we call meat clouds, because they're basically delicious meat in a cloud of fluffy wonder.

Traditional sticky rice parcels, which, when unwrapped, looks like this:

It's sticky rice with chicken, pork, and king prawns.

And because I like to dip foods into sauces, a sauce platter of spicy mango sauce, basil, ginger, and black sesame seed sauce, and ginger and garlic sauce.

I also checked out Bistro D'Oc's upstairs menu, which is just small plates.

Cheese plate!

Everything was delicious. I wish I had the time (and money) to try out more!

Rocky Road Ice Cream

On Thursday we had a little ice cream party at work, which we do somewhat often. I love making ice cream, either in my ice cream maker or just in my food processor. I didn't have enough time to freeze some fruit to do my usual fruit recipe, so I looked around online until I found something delicious-looking.

I followed this recipe for Chocolate Pudding Ice Cream exactly, but once the ice cream was finished, I mixed in delicious rocky road additions -- chopped walnuts and marshmallows.

This was ridiculously good. It's very creamy, almost velvety, and wonderful. I'll make it again in a heartbeat. 

YUM.

Moroccan Semolina Bread (p. 164)

This bread was supposed to be served with last night's pasta dish, but I had an oven-related issue which I'll share with you shortly.

To make the bread, rinse a small bowl in very hot water and then add yeast and three tablespoons of tepid water. Set this aside while the yeast dissolves into the water.

Separately, put semolina flour (this was tricky to find, it may also be called pasta flour, which is how I eventually tracked it down) in a large mixing bowl, create a well in it, and add the yeast mixture and some salt. Cover the well with the semolina flour and then pour more tepid water over the ingredients. Leave this for about five minutes, until the semolina has begun to absorb the water.

Sprinkle regular flour over the semolina and begin to work the dough with your hands until it holds together well enough to move to a lightly floured board. Knead for about 20 minutes, or, if you're a lazy kneader, as I am, a shorter amount of time. The dough should become silky and smooth.

Form the dough into a ball and cut it (don't tear it, use a knife) into six equal portions. Form each of these in  a ball and roll them lightly in more flour (regular, not semolina).

Let them rest for about five minutes and then squash each ball slightly so that they resemble round disks.

Cover the disks with aluminum foil and set aside for half an hour. During this time, preheat your oven to 425.

Once the oven is ready to go, quickly put the baking sheet with the bread into the oven and close the door without letting much heat escape. Turn the heat down to 400 and cook for about 25 minutes.

Here's where my oven-related issue comes up. I was making the pasta dish at the same time that I was preheating my oven. I needed to use two burners. The stove and the oven both run on gas. I let the oven pre-heat for half an hour, and then quickly threw the dough in without even stopping to feel the oven's heat. What I should have noticed was that the oven was not hot in the least bit. When I opened the oven 25 minutes later, my dough disks were still completely raw. Why did this happen? Is it normal for a gas run stove/oven to not be able to handle multiple burners and the oven at the same time?

Not cool. Needless to say, we didn't get to eat this bread with dinner. Once all the burners were off, I re-preheated the oven and baked them. This time it heated right up, no problems.

Twenty-five minutes later, I had these crazy bread loafs:

Despite looking like weird mushrooms, these are really good. Matt described them as tasting like "big, fat pretzels," and he's kind of right. Soft, a little salty, fluffy on the inside but a bit of a crust on the outside. 

semolina -- $3.19

Total Cost of Moroccan Semolina Bread : $3.19

Pasta with a Seafood Sauce (p. 202)

Pastas are another area of The New Mediterranean Diet Cookbook that I haven't delved into at a proportionate rate. Hence tonight's meal.

Sauté garlic, sweet red pepper and yellow onion in olive oil until they are soft. Add white wine and let it simmer with the veggies until the alcohol has evaporated, leaving a sort of syrup. To this mixture, stir in diced peeled tomatoes and a pinch of dried red chili flakes. Add salt and pepper to taste and cook until the tomatoes have formed a thick sauce.

Boil water to make the pasta in and, once the pasta is put into the water, add diced scallops and shrimp to the tomato sauce.

Cook the pasta until it is slightly under done, drain it, and add it to the tomato and seafood mixture to finish cooking for a few more minutes.

Squirt some fresh lemon juice on top of the pasta and serve.

Delicious! We really enjoyed this one. It's sweet (from the tomatoes) and spicy (from the red pepper flakes). The sauce isn't seafood-y, it's just a basic tomato sauce, but the scallops and shrimp add a really nice flavor (and texture) into the bites that they're in. We'd make this again, for sure. We're heading to the beach in August and want to make it with whatever fresh seafood we find.

I cut the recipe in half and it was perfect for two. Next time (if I halved it again) I'd use a little less of the red pepper flakes to cut down the spice a tiny bit, but otherwise it's fantastic.

Also, a note on the pasta. The recipe called for Vemicelli, but Fresh Market didn't have any, so we used Perciatelli instead. These are basically long skinny tubes, and they're awesome. I've never really liked spaghetti or angel hair, but these are much thicker and the same length. Eat them.

onion -- $.86 (half is left)

red pepper -- $1.96 (half is left)

tomatoes -- $2.02

scallops -- $2.25

shrimp -- $3.50

pasta -- $1.99 (half is left)

Total Cost of Pasta with a Seafood Sauce: $12.58

Marinated Olives -- Variation (p.49)

This is a variation on the Marinated Olives recipe I did earlier this year, but this one uses orange zest instead of lemon, and is a tiny bit spicier.

Combine black Greek olives (drained), orange zest, a chopped bay leaf, a thinly slice garlic clove, hot red pepper flakes, and olive oil. Mix together well and let the olives marinate for at least a few hours. I made mine this morning before work and let it sit all day becoming delicious.

And it was. The orange flavor is strong at first, but then the salty olive-ness shines through, and the garlic and pepper give it a nice kick. I am pleased.

I've lost my receipt. I'll update if I found it. I think the cost was approximately $6.00 for a half serving of this, with the majority of that price being the olives themselves.

Crostata di Marmellata (p. 460)

This is an Italian Jam Tart, and I made it for a little dinner party I went to last night.

I have a lot of trouble with pastry crusts -- mine always come out tasty but unattractive. I'm not able to roll them out properly to fit in the pan, and I can never do the criss-crossing top so that it looks pretty. This tart was no exception.

The recipe for the pastry dough is pretty basic; combine flour, cake flour, salt, sugar and room-temperature butter, and then create a well in the dry ingredients for a mixed egg and lemon zest. Stir all of these together and shape the dough into a ball to be refrigerated for at least an hour. No problem.

When the dough has been properly chilled, use about 2/3 of it to roll out a 10 inch circle. The book says this is easiest done between two pieces of wax paper.

Problem #1: I couldn't find my rolling pin. I have no clue what clever place I decided to store it in, but it is definitely not in my kitchen. I had to use my mortar instead.

Problem #2: I could only get my circle to about 8 or 9 inches before it started looking pretty ragged and see-through in places.

Problem #3: When I tried to peel the circle off the wax paper, the whole thing fell apart.

So annoying. Normally I would have added more flour, but the recipe didn't call for that. In the end, I just kind of smooshed pieces into the bottom of my buttered spring form pan in a highly unattractive manner. I had to steal a little dough from the last third to be able to have some dough on the sides of the pan.

Next, pour high-quality jam onto the crust.

Finally, roll and cut the rest of the dough into strips with which to criss cross the top of the tart. Fail. There was nowhere near enough, and my dough kept falling apart. I was able to make two strips and then ran out of dough. I thought about making another batch of crust, but my oven was already pre-heated and I was annoyed by the whole process. Luckily, I had a store-bought pie crust in my freezer, so I quickly defrosted it, cut out some strips, and finished assembling my tart. Once the top was patterned with dough, I brushed it with a beaten egg, and put the tart in the oven for the 20 minutes that the recipe called for.

And then I checked on it and put it in for another 15. It may have been that my store-bought dough just took a lot longer than homemade, I have no idea. The tart still didn't look pretty.

Even though it wasn't all that nice looking, this tart tasted pretty good. Next time I'd use less jam and serve with vanilla ice cream. I think the creaminess of that would really compliment the tart.

cake flour -- $2.92

eggs -- $1.00 (just used 2)

jam -- $3.99

lemon -- $.50 (I only needed the zest)

Total Cost of Crostata di Marmellata: $8.41

Fassolakia Yiahni (p. 323)

You should hear me try to pronounce that. I'm much better at saying Ragout of Fresh Green Beans, which may also be more descriptive to you, gentle readers.

I received a ton of green beans in my CSA box last week, so it was time to use them up. I also received yellow (or white?) green beans. What are they? I have no idea and didn't even Google them. I just included them in this recipe.

In "a pan large enough to hold all the vegetables," sauté garlic and onions in olive oil. Every time the recipe calls for "a pan large enough to hold all the vegetables" I start with my biggest skillet, or else my 2.5 quart pot that I do pasta in. They are never big enough. Note to self: always choose the stock pot first. As with every other recipe that has said this, I had to upgrade pots midway through cooking.

Once the onions have softened (and this recipe includes two onions, so this process takes a while) add in the green beans (topped and tailed) and peeled potatoes cut into chunks. Stir everything together so that the onion/olive oil mixture coats all the beans, and then add in coarsely chopped tomatoes, a dried hot red chili and salt and pepper. Add a tiny bit of water and let this simmer for an hour.

Once the veggies are all soft and the tomatoes have become a sauce, the Fassolakia Yiahni is ready.

This is good, but a little sweeter than I like my veggies to be, probably because of the number of tomatoes (5!). Next time, more salt. It also makes a ton of food, so I froze about half of it because I'm going out of town for the weekend (Wilmington!) and I don't want it to all go bad.

Also, a note about olive oil. I actually ran out yesterday. I'd been using a 3 liter can of Earthfare olive oil (thanks Meg!) and incredibly, the last drips were used up yesterday. Please meet my new helper in this cooking project:

Yup, that's an extra 2 liters of olive oil loving.

tomatoes -- $7.57

onions -- $2.64

potatoes -- $2.92
beans: 4.88

Total Cost of Fassolakia Yiahni: $18.01

Squash Soup North African Style (p. 126)

Have I mentioned how I'm behind in soups? I'm worried that I'll get to the last couple of months and have to eat only soup until the end. So, soups. I need to tackle them.

Plus, I got a squash in my CSA this week, so I needed to use it. Apparently this soup is perfect for those chilly winter evenings, but I've decided I'm going to make it work in the muggy, hot, dripping North Carolina summer. Here goes.

In a stock pot, sauté celery and garlic in olive oil (and also carrots, if you haven't declared war against cooked carrots, which I have.) Once the celery has softened, add cubed squash (or pumpkin), chopped sweet red pepper, and either a fresh red chili pepper or dried, crushed red pepper, which I used.

When the squash starts sizzling in the bottom of the pan add chopped canned tomatoes and their juices. Toss in a cinnamon stick, turmeric (which I don't have), and water. Let these simmer, covered, for about twenty minutes, or until the squash is soft.

Puree the chunky soup together until smooth and then season with salt, pepper, and lemon juice.

So good! I normally prefer cream-based soups, but otherwise this is pretty much everything I like in my soup. It's spicy and sweet at the same time and the cinnamon really adds a unique flavor.

I may still add some cream to this, because I adore cream, but the soup stands strong without it as well. Make this. Maybe in the winter time instead, though.

squash -- $2.44

canned tomatoes -- $.99

red pepper -- $2.79

celery -- $1.99 (though I only used one stick)

Total Cost of Squash Soup North African Style: $8.21 (for about three servings)

Andalucian Gazpacho (p. 130)

It's hot out. Like, 95 degrees and ridiculously muggy hot, making today the perfect day for some cold soup. I enjoyed Green Gazpacho when I made it a couple of weeks ago, but this time I was ready for the more traditional tomato-based form.

I had most of the veggies in the fridge from my CSA, so I just needed to run out for a couple of ingredients, one of which I may have accidentally stolen from Food Lion (self checkouts hate me.) 

In a food processor, combine peeled red tomatoes, red onion, green pepper and peeled cucumber until well combined. Slowly pour in olive oil and vinegar and continue to process the veggies. Soak chunks of stale bread in water for a short amount of time (I just left it for about a minute) and then remove and squeeze the excess water from the bread. Add this to the food processor as well as cumin and cayenne pepper (I didn't have cayenne, so I used chili powder.) 

Process all the ingredients until they are finely mixed, and add salt as needed.

This is a really nice and light soup. I had mine as soon as I made it, but I'm looking forward to having more later, after it's had time to chill in the fridge for a while.

Yum!

cucumbers -- $2.44

tomatoes -- $7.32

green pepper -- $.79

Total Cost of Andalucian Gazpacho: $10.55 (makes 8 servings)

Tuscan Beans with Olive Oil and Aromatics (p. 248)

I've had this recipe marked in my cookbook for a couple of weeks because I have all of the ingredients in my cupboard -- perfect!

First, soak dried white beans in water over night. I put mine on the counter in a small bowl full of water, and when I woke up yesterday morning the water was all gone. Either my cat drank it or the water had been totally absorbed. Oops. I re-filled the bowl to leave it until I was ready to start cooking after work.

The beans are placed in a sauce pan with water and aromatics. The author, Nancy Harmon Jenkins lists a lot of different examples of aromatics that could be used -- I chose a quartered onion, garlic, black peppercorns, and a couple of small dried hot red chilis.

The water is brought to a boil and then the heat is lowered, the beans are covered, and the whole dish simmers until the beans are cooked. They need to be tested periodically to make sure they don't get too done, and to ensure that there is enough water in the pot. Mine took about an hour.

Once cooked, the beans are drained (reserving their water) and the aromatics can be discarded.

The cookbook gives a few options at this point for what can be done with the beans. My route to bean readiness was: 1) Mash up a small amount of the beans and mix them with the reserved water, mix this in with the whole beans, 2) stir in olive oil, 3) stir in lemon juice, cumin, and hot red pepper flakes.

This can be eaten hot or cold, so I decided to give it a try both ways during lunch today. Cold beans did not thrill me. Hot beans were a step up. Then I realized I hadn't added salt -- that's the key to hot and tasty beans. Yum!

Total Cost of Tuscan Beans with Olive Oil and Aromatics: Free!

Baked or Roasted Fish (p. 354) with Skordalia (p. 273) and Risotto con Funghi Shitake (p. 229)

Last night was Matt's and my 3rd anniversary so I decided to tackle three recipes for a delicious and special meal.

First up was Baked or Roasted Fish, which I chose salmon steaks for. Rub olive oil in the bottom of a baking pan and then add your fish of choice (the book also recommends haddock or sea bass) and rub a little oil into the top of the fish as well. In a small bowl, combine more oil, white wine, garlic, salt, pepper, herbs (I used rosemary, but you could do anything depending on what flavor you want), and hot red pepper flakes.  Pour this mixture over the fish.

Roast the fish for about 20 minutes, basting with the pan juices. Serve immediately with lemon wedges.

Risotto con Funghi Shitake actually calls for dried porcini, but Fresh Market only offered me two types of dried mushroom -- shitake or lobster (at $11.99 a packet.) Shitake it was.

The dried mushrooms need to be soaked in a bowl of very hot water for about 45 minutes before they can be used. I set mine in a bowl and went for a lovely walk around the lake with my husband where we saw some awkward teenage goslings. Once around the lake was perfect timing -- when I got back the mushrooms were plump and juicy.

At this point, strain the mushrooms and reserve the water they were soaking in. Rinse the mushrooms with fresh water and then chop them coarsely.

The recipe calls for the remaining water from the mushrooms to be run through a sieve or cheesecloth, but I had neither. I just threw it in with chicken stock (veggie is also okay, I just had the chicken already open in my fridge) and began to simmer them together.

In a skillet, sauté minced yellow onion in olive oil for about 15 minutes and then stir in arborio rice and the mushrooms. Mix the ingredients together until the rice is completely coated in the olive oil and onion mixture.

The simmering stock can now be ladled slowly into the rice dish, just a little at a time. Let the rice absorb the majority of the stock before adding more liquid. Continue to do this until the rice is done (when it is al dente with a little bite at the center) or until all the liquid has been used. Once I began adding the stock, the rice took about 20 minutes.

When the risotto has been removed from the heat stir in grated cheese (I used parmigian) and salt and pepper. Serve with more cheese sprinkled on top.

Even though Matt and I don't really like mushrooms this was pretty good. Next time I would chop the mushrooms more finely (their texture is really what grosses me out) but otherwise, this is a pretty quick and easy risotto recipe.

Since the fish was so simply prepared, I wanted to make a sauce for it. Skordalia is a "Greek Garlic Sauce for Fish or Vegetables" and is often used as part of the Friday meal in Greece.

The recipe calls for a baked potato, but I wanted to speed through that process a little, so I just "baked" mine in the microwave, as per my mom's instructions. Remove the skins from the softened potato and mash it up with a fork. Tear a piece of country bread into chunks and soak them in water for about a minute. Once the bread has been removed from the water, squeeze as much liquid as possible from the pieces.

In a large mortar (larger, in fact, than any mortar I own -- I had to upgrade bowls midway through this process) grind salt and garlic together into a paste. Add the bread and continue pounding until combined, and then do the same with the potato. Slowly drizzle olive oil into the mixture and stir continuously. After about half of the olive oil has been poured in, add strained yogurt (I just used Fage) and then the rest of the olive oil, slowly. This will create a very thick and creamy sauce (and a lot of it.) Add lemon juice, salt, and pepper, and serve on the side of the fish.

I was really hoping this would be similar to Anissa's Garlic Sauce, and I event amped up the garlic, but it's definitely a completely different kind of sauce. Still, I enjoyed it, and it added a nice flavor to the fish. I need to figure out something else to eat it on, though, because it makes a ton.

Happy Anniversary to Matt and me!

wine -- $8.99 (we only needed about 1/4 cup for the recipe, so we also had this with dinner)

salmon -- $11.32

Total Cost of Baked or Roasted Fish: $20.31 (with one serving leftover for lunch today)

lemon -- $.79

yogurt -- $1.89

potato -- $.97

bread -- $3.49 (with plenty leftover)

Total Cost of Skordalia: $7.14 (any ideas what to do with the rest of it?)

dried mushrooms -- $6.99

onion -- $.85

Total Cost of Risotto con Funghi Shitake: $7.84 (with two servings leftover)

Rigatoni all'Amatriciana (p. 197)

I needed a way to use the rest of last week's prosciutto, so this pasta recipe seemed perfect. It actually calls for guanciale, made from cured pork cheeks, but let's be honest -- I wasn't going to find that on a Monday night in North Raleigh. So, prosciutto.

Sautee onion, garlic, and your cured meat of choice in olive oil until the veggies are starting to brown. Add tomatoes that have been peeled, seeded and chopped, and leave the heat on medium for about five minutes while the tomatoes give off their juice.

Continue cooking the veggies on a lower heat for about twenty more minutes, until the sauce is thick, and then add salt and pepper.

This recipe is meant to be prepared with bucatini, but I didn't know what that was, and I thought it was similar to rigatoni (it's not, at all, I just checked Google images.) Oh well. I like rigatoni.

Pour the sauce over the cooked pasta and add grated cheese.

This was really good, but would have been better with either more sauce or less pasta. The recipe called for the entire pound (one full box) of pasta, so next time I would halve that so that there is more saucy goodness covering each bite.

With this, I made a simple salad of cucumber, onion, feta, and balsamic vinegar. Pretty much a perfect summery side.

tomatoes -- $3.20

onion -- $1.10

rigatoni -- $1.00

grated parmesan cheese -- $2.50 (with most of the bag remaining)

Total Cost of Rigatoni all'Amatriciana: $7.80

Savoring Savannah

Matt and I just got back from three lovely days in Savannah, Georgia, where we celebrated our three year anniversary. And where we ate a lot of food. Highlights included:

Lunch at The Olde Pink House, which was the best meal we had there:

She Crab Soup

Pulled pork sliders

Southern Sushi (shrimp and grits fried in sea weed)

and the best cheese straws ever.

A low key and delicious pizza dinner at Vinnie Van Go-Go's:

Banana peppers, black olives and pepperoni = perfection.

Desserts at Lulu's Chocolate Bar:

Chocolate cookie wedge

A trio of creme brulees -- the white chocolate raspberry was the jam.

Lunch at Six Pence Pub:

Scotch Eggs

And a final dinner at The Distillery:

Pretzel Treasures

Georgia Shrimp

And a veggie burger with corn salsa.

Savannah was awesome and the food was delicious. Back to cooking this week, though!