blessthisfood

[blessthisfood]

@stockyardburgers has been around the corner from me for quite some time, but I never had a meal from the place. I decided to order a chicken sandwich with house made pickles, garlic aioli and fresh cut fries. The sandwich was phenomenal and I’m angry that I have not eaten there before now. If you are in the area, make sure you drop by and grab a bite. #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective

[blessthisfood]

blessthisfooddotnet

During my island tour of Barbados, I had the pleasure of dining at Fisherman’s Pub in Speightstown. The restaurant exuded the charm of an old Southern cafeteria, where you could choose one meat and two sides. Opting for Turkey Wings, Fish Pelau, and Chow Mein. I found the Chow Mein reminiscent of chicken-flavored ramen with vegetables, while the perfectly baked Turkey Wings stole the show. However, the highlight was the Fish Pelau - a delightful twist as I had only experienced Pelau with chicken back home. The entire meal was not only delicious but also offered portions twice the size of those at the resort. For anyone visiting the island, Fisherman’s Pub is a must-visit for experiencing local cuisine at its finest. #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective

[blessthisfood]

Sometime around Christmas, I was scrolling on #TikTok and watched a food review by @keith_lee125. It was for @onokinetreats. I placed an order that same night. Because of the large number of orders they received thanks to Keith, I got my goodies in the mail today. If you know me, you know I love a sweet and savory treat. Let me say my sister caught me dancing and eating the candy in my kitchen. These were definitely worth the wait. #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective (at Atlanta, Georgia) https://www.instagram.com/p/Co0x3_rOOgH/?igshid=NGJjMDIxMWI=

[blessthisfood]

My first Jollof rice experience happened in Dubai … yes I know I could have had Jollof in ATL but I did not … @kizadubai gave me good food and good vibes, some World Cup watching great dance moves. This night I ordered Peppered Beef with a side of Jollof rice. All of it was delicious, but next time I will order the oxtail. They looked so good 😋 The flavors and spices in the food was amazing. If you ever visit Dubai, please visit Kiza … oh and the drinks were amazing also. #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective (at KIZA Restaurant & Lounge) https://www.instagram.com/p/CmKV5VFvglj/?igshid=NGJjMDIxMWI=

[blessthisfood]

Scattered, Smothered, Covered and Diced

“Wanna get dinner?”

“Yeah, that’s cool.”

“Where do you wanna go?”

“Waffle House?”

“Sure.”

Waffle House is to the South what late night greasy spoon diners are to the Northeast. As a college student in the Shenandoah Valley of Virginia, Waffle House was a gathering spot for those of us who had too much to drink or smoke. And those of us who only had five dollars to get a filling meal.

When I relocated to Atlanta, I had no idea that Waffle House origins were rooted in Georgia. I did notice one on every corner like Chik fil a, but I assumed waffles were popular in the deep south. I do not often order a waffle, but on occasion the blueberry specialty makes it way on my tab. The draw for me at Waffle House has always been the hash browns.

Most people do not know that there are at least 3.5 ways to eat hash browns at Waffle House. I have my own special combination and that night on my date I realized that everyone did not know you could jazz up the hash browns.

My date: I will have an All-Star Breakfast with a waffle.

Me: Can I have a double hash brown scattered, smothered, covered and diced?

The strange look from across the table puzzled me. My date did not comprehend the words I used to order my hash browns. He was unaware of the various ways to eat the golden-brown deliciousness. 

To perfect your hash browns, you must make yourself familiar with the restaurant’s vocabulary. Each word represents an ingredient that is added to the dish to enhance the flavor.

Scattered – Grilled Hash Browns (the foundation)

Smothered – Sauteed Onions

Covered – Melted Cheese

Chunked – Grilled Hickory Smoked Ham

Diced – Tomatoes

Peppered – Spicy Jalapeno Peppers

Capped – Grilled Button Mushrooms

Topped – Bert’s Chili

Country – Sausage Gravy

Imagine the number of ways that hash browns are cooked daily in any given Waffle House, and to not know that these options exist is unfathomable.

When my plate arrived, he noticed the large amount of food on my plate.  His face shown a math calculation being performed in his head. Yes, my hash brown concoction was half the price of his waffle breakfast.

“You gotta teach me how to order that.”

I smiled.

“No problem. So how do you like your hash browns?”

[blessthisfood]

My partner in breakfast is on the way to VA, so I had to fend for myself this Sunday morning. I wanted pancakes so I tried a Banana Pancake recipe with just 4 ingredients: Banana, Eggs, Oatmilk and Cassava Flour. I did add a splash of Vanilla extract for flavor. I added some Country Ham to the plate to round out my plate. My plate is now clean and I think I am going to take a nap. Have a Blessed Day! #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective #homecooking #cookingmyfeelings (at Vinings, Georgia) https://www.instagram.com/p/ClMFITROnbS/?igshid=NGJjMDIxMWI=

[blessthisfood]

#latergram I cannot remember why I did not post this … Steak and Chorizo with cheese and rice & grilled veggies on the side. Not featured is a Margarita I could not finish … my sister and I were light weights on this day #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective (at Luna Maya Mexican Restaurant) https://www.instagram.com/p/CkUZrMuO08n/?igshid=NGJjMDIxMWI=

[blessthisfood]

Okay so let me explain… yesterday’s breakfast… whole wheat tortilla, pesto sauce, fresh mozzarella and one egg. I’m trying to slice up my breakfast and I wanted pizza 😁 I have been eating pesto eggs for months now so let’s just add some extra #homecookingatitsbest I am over here cooking y’all #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective (at Vinings, Georgia) https://www.instagram.com/p/CixgoDbOzh_/?igshid=NGJjMDIxMWI=

[blessthisfood]

Dinner yesterday was at the @foodterminalatl … This is Grandma Wonton BBQ Pork Tossed Noodle … long name, lots of good food… BBQ Pork with Cantonese thin noodle, fried wontons, bok choy, bean sprouts, spring onion, fried and fried shallots. Needless to say I did not finish it all last and these left overs are about to be so fire. #Foodterminal has two locations currently in the Metro Atlanta area with another on the way. The food is delicious and made to order and if you get a chance to eat there please do. #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective (at Food Terminal) https://www.instagram.com/p/Chz7ew3OvSl/?igshid=NGJjMDIxMWI=

[blessthisfood]

All Day Breakfast

I emptied the package of Maple and Brown Sugar oatmeal into the paper cup in my office. This had become my morning routine at work. Oatmeal from a package, hot water from the water filter and sometimes fresh banana slices to go with the oats. I did not enjoy this breakfast, but it was better for my well-being. Oats were known to lower cholesterol and improve heart health. Despite the good things about oatmeal, it was my least favorite breakfast meal.

Breakfast is my favorite meal of the day. I could eat breakfast meals all day long. My mother made sure that my sister and I had a hot breakfast every day. Oatmeal was never a part of our menu.  That is probably why I dislike it so much. My friends have suggested Cream of Wheat as a substitute. To that I say, hell no. I will stick with what I know, eggs, bacon, toast, grits, and pancakes. Not at the same time.

As a kid, my first Dad made me steak and eggs regularly. He introduced me to the sunny side up egg. Most people hate runny eggs, but I always find something on my plate to dip in it. I was shown steak dipped in runny yolks and then I graduated to toast dipped in the remainder of liquified center of my eggs. My mother was a fan of the scrambled egg and was not going to make her child any separate food in the morning. So, I transitioned to eating the scrambled egg.

My Aunt Velma made me fall in love with scrambled eggs. She never over cooked them, and they were always the soft and fluffy eggs. Unlike my mother, Aunt Velma would make me separate eggs because I was not a fan of cheese in my eggs. I always had my scrambled eggs to eat, made the way that I liked. My eggs were always paired with cooked apples and Smithfield Hot Links. This meal holds a place in my heart as one of the top tier breakfasts of all time. The spicy taste of the sausage with the sweetness of the apples, followed by the egg made my stomach happy in my childhood. This was my first inclination that pork and apples was a great pairing.

As Aunt Velma got older and her health deteriorated, she had to adjust her diet. That meant less pork and eggs with fresh apples as the better option. Of course, by this time I could make my own, but it just did not taste the same. By this time, Dad number 2 had introduced me to omelets. Each Saturday morning, I had a variety of innards to have with my eggs. When not around my family, this was my go-to selection. I was never able to make my own omelets because they would fall apart during the flip, turning them in egg scrambles. For now, I leave the omelet making to Dad number 2.

I had an arsenal of breakfast recipes to create when I moved away from home. I anticipated finding new ones in Atlanta. The first one that I encountered was Shrimp and Grits. In Virginia, we had fried fish and grits for breakfast. In Georgia, every restaurant has a version of this dish. I have a Mexican version with shrimp in cream sauce and poblano peppers. The standard version is a red sauce with sauteed vegetables and shrimp. Also, there is a version with shrimp in brown gravy colored sauce. Having so many to choose from made me miss plain old fish and grits. I eventually found some fish and grits at Thumbs Up Diner. It was a large piece of fried fish with creamy grits and a fluffy wheat biscuit. I found home on a plate. Every time I go there, I do not even look at the menu because I order the same thing.

I feel like I have talked a lot about breakfast, but it is my favorite meal of the day. My family made me love it.  And maybe I love it because it reminds me of family. Takes me back to certain memories, it makes me miss home. When I have those favorite breakfast meals, I get to reflect while enjoying tasty food. And maybe tonight breakfast will be what is for dinner.

[blessthisfood]

@pastriesagogo is always my go to spot after leaving #dekalbfarmersmarket … short lines, good coffee, great food. This is a traditional breakfast with bacon, home fries, sunny side up eggs and a biscuit. I sometimes wish I lived closer so I could eat there more often. If you find yourself in Decatur Square and the wait is too much, hit these guys up for the goods. #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective (at Pastries A Go Go) https://www.instagram.com/p/Chsxmclv8Hj/?igshid=NGJjMDIxMWI=

[blessthisfood]

The Whole Hog

My mother is a celebrator of victories. Whether it is a retirement, an engagement or a new birth, Judy’s inner party planner springs to life. She is the reason why my birthday is my own personal holiday, more important to me than Christmas. In the summer of 1995, it was my turn to celebrate like never before.

June of 1995, I came home a college graduate. The four years spent in Harrisonburg Virginia were fulfilling and the food was great. But nothing will ever top your mother’s food. To welcome me and my college success home, my mother planned a family barbecue. This was not out of the ordinary, but you must understand the volume of my family.

My mother is the youngest of seven kids. Most of her siblings live within a twenty-mile radius of her home. Those siblings have on average 3.25 kids who also have 2.5 kids of their own. To say that we were expecting plenty of people would be an understatement. On top of family, I invited all my friends and told them to bring their friends. This would be the party of the decade.

The neighborhood where my family put down roots in Virginia was all black until the mid-1980’s. The older people started passing away and families started selling their property. But I grew up knowing everyone in the neighborhood. Some of the people on different blocks were my distant cousins, my half-sister’s grandmother once resided a block away. We were family in Gracetown, one of several segregated neighborhoods in the city of Virginia Beach.

My grandparents’ house sat next to large field owned by my family. This area acted as the backdrop for the event that was taking place. As expected, there were lots of folding chairs, borrowed church tables, a large tent in case of rain and a DJ set up near the house for power purposes. Scanning the area was a lot for the astigmatism in my eyes, but I finally saw my prize amid the chaos.

Atop an open oil drum homemade grill laid a whole hog. Mom had called an audible and made my party a down home barbecue. The hog was splayed onto the grill with the crunchy pork skin cracked open. The hog husk looked glossy and fake wax fruit, but I knew it was real. I could smell the smoky meat standing a few feet away. The pork was officially ready for the taking. As the party honoree, I imagined I would be ushered to the front of the food line, but of course that did not happy. There were far too many hungry people attending this event.

There was a large shiny pair of tongs sitting on the end of the table. When it was your turn for pork, the tongs would allow you to grab a large amount for your plate/bun/mouth. Everybody’s preference was different. In preparation for my turn with the utensil, I had a placed an open hamburger bun on my Styrofoam plate. The goal, to cover the bun with so much meat that the bread would be unseen to non-barbecue trained eyes. Once that was completed, it was time to sauce it up.

There was a saucepan that sat beside the hog on the grill. In that pan was a small ladle that we were to use to spoon barbecue sauce over our pork. Southeastern Virginians prefer Carolina Barbecue sauce to the Kansa City style. North Carolina sauce is a thinner sauce that is vinegarier than its sweeter Midwest counterpart.  The flavor is a little sweet followed by a tartness throughout. Of course, the sauce would make my bun soggy, but at that moment I did not care.

This sandwich and meal were perfect for my celebration. Along with the potato salad, baked beans, a variety of chips, cakes and cookies, this meal reflected summertime in Virginia Beach for me. The caterer grilled burgers, hot dogs and chicken but everyone could not stop eating that beautiful pork. My family, friends and I drank, ate and danced the night away in June of 1995. It was truly unforgettable.

Five years after that party I relocated to Atlanta. While out on the town with friends, I ran into a young man that I knew in Virginia. The last time I saw him was at my Graduation Party in June of 1995. We greeted one another and the first thing he said to me was, “Me and the fellas were just talking about your party the other night”. I told you it was the party of the decade.

[blessthisfood]

To the untrained eye, this looks like burnt mess on a plate. But to the lovers of Brussels sprouts, they see a delicious snack with pancetta and balsamic vinegar. The Calamari Fritti did not last long enough to take a photo. I will say that it was some of the best calamari I have had in the ATL Metro area. @sagewoodfiretavernperimeter is the hotspot on Ashford Dunwoody. They have $6 margaritas on Thursday nights and the ppl were out in their best fits. 👍🏾 #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective (at Sage Woodfire Tavern Perimeter) https://www.instagram.com/p/ChLRbRyvC_u/?igshid=NGJjMDIxMWI=

[blessthisfood]

Pasta Pasta Pasta

For four consecutive years on someone's birthday, I had dinner at Scalini’s Italian Restaurant. One of my friends discovered that the individual celebrating their birth got to eat for free. When you work two jobs to obtain a livable wage, free is one of your favorite words.  So, in May, June, August, October, November and December, I had a nice Italian dinner. It was only free for me in December, but we all pitched in to pay the collective bill.

If asked, I would say Italian is one of my favorite food genres. The sauces and the various types of pasta, you can make a large meal that lasts for a week or months if frozen. But I do not have any childhood memories of Italian in my home. What I thought was spaghetti in my younger years, is quite different dish than what I came to love later in life.

My mother was a single parent for about seven years and in that time, I never questioned our spaghetti dinner. There was no garlic bread, no salad, no parmesan cheese or cracked black pepper. Our dinners consisted of ground beef, green peppers and Chef Boyardee canned spaghetti. As an adult, canned pasta of any sort will render a gag and an upturned nose. But as a child it was the most flavorful and nourishing dinners that I can recall. So, when I finally encountered “real spaghetti” my life changed, and Italian food became one of my favorites.

I did not go lightly into my Italian obsession, I made sure I tried all the pastas with all the sauces. From Angel Hair to Ziti, Arrabiata to Vodka Sauce, I dove in headfirst when it came to Italian food.  I developed a love for everything tomato sauce and basil. Fresh mozzarella became my go to snack. The garlic and butter combination crept its way into all my cooking. I started buying prosciutto, sopressata and capicola from the deli counter. Tony Soprano might have pushed me over the edge also. Now all my go to meals just happen to derive from something Italian.

Some days I think about making a pot of my Mom’s spaghetti for shits and giggles. I think the nostalgia of that time with my mom and sister makes me want to taste it once more. But no one, not even small children really enjoy Chef Boyardee. Those commercials lied, that stuff tastes dreadful. I will stick to making large pans of Baked Ziti and Spinach Lasagna for my friends.

[blessthisfood]

Yesterday’s Lunch: Curry Chicken and Roti with daal .. the roti was so light and buttery with curry and daal to dip it into made my afternoon… I have been trying to get to @foodterminalatl and I lucked out yesterday. There was so much to choose from … not pictured is the Bulgogi Crispy Bao that I also had … it was all delicious and I am ready to go back today 😂 #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective (at Food Terminal) https://www.instagram.com/p/Cg1vel1ugFU/?igshid=NGJjMDIxMWI=

[blessthisfood]

In Search of … aka HASH Tag

I spent most of my childhood in my grandmother’s kitchen.  Observing and taste testing could sum up most of my duties while she slaved away creating meals.  I would eat anything my grandmother cooked never questioning what it was or how it was made.  All I knew was that the food tasted delicious and no one, not even my mom, could replicate it when my grandmother passed away. 

One of my grandmother’s best dishes was Corned Beef Hash. I watched her peel potatoes, dice them into small squares and place them in a large pot of boiling water.  While the potatoes were cooking, she opened several cans of Libby’s Corned Beef with the little metal key attached to the side of the package.  The corned beef would then go into the burnt, black cast iron skillet along with onions that have been sautéed in bacon grease.  The smell of the sweet Vidalia onions and bacon grease always made my mouth water.  Once the potatoes were done, they would join the corned beef, onions and bacon grease in the frying pan. There was always the perfect crispy crust on the dish which was like the icing on the cake.  This was a great filling dish that I devoured on several Sundays prior to church service.

Because corn beef hash was one of my favorite dishes, I started to order it whenever I went out for breakfast/brunch. My sister and I decided that with all the soulful restaurants in Atlanta there had to be one that made it the way our grandmother did. Thus, began our search for the perfect corned beef hash in Atlanta.

Our first victim was The Original Pancake House. I had eaten there on several occasions but never tried the corned beef hash. My sister decided to order it so we could both taste it to determine if the dish was any good.  On the menu, all the ingredients were the same except they used cream in their recipe. Cream??? Why would you put cream in corned beef hash? We were skeptical, but ordered it, nonetheless.  When the plate arrived at the table, our visual senses led us to believe that this was canned corn beef hash and not freshly made.  And despite what the menu said, the taste gave way to a lingering metallic flavor. So, The Original Pancake House failed our test miserably.

The next stop was American Roadhouse*. I had quickly fallen in love with the food at restaurant because everything tasted homemade.  The amount of food in any given order seemed to be way too much for the cost. This was a special place, one that I would rely on when I had to entertain visitors.  This time I ordered the dish and shared with my sister. On the menu their hash is called Red Flannel.  It has all the essentials: corned beef, potatoes, and onions.  Throw in some green peppers and you have their version of corned beef hash.  American Roadhouse not only diced their potatoes and onions but also the corned beef.  We were treated to hunks of everything together in the dish. The taste was good, but the consistency and texture did not say hash at all to me.  It was okay but I was not sure that I would rush to order it again.

The research was not looking so good for Atlanta, but my sister and I were determined to finish what we started.  So, on a rainy Sunday, we stopped at the Flying Biscuit Café to have a late brunch. We scoured the menu and found no corned beef hash, but we did find was Turkey hash.  I was not sold on the dish, but my sister wanted to be adventurous.  So, when her order came to the table, we both examined what was in their version of hash.  The ingredients were extremely basic; slow roasted dark meat from a turkey, pan gravy and rosemary potatoes.  The expression of pure delight that showed on my sister’s face after the first bite let me know that we had found a winner.  She invited me to taste it and I was hooked.  No, it was not my grandmother’s corned beef, but someone had taken the same idea and created something just as delicious.  The Flying Biscuit Café sold me on something new but similar and there is one right around the corner from my house.  Lucky me!

The search has not ended just because I found a dish that I like.  I am still looking for a fantastic, corned beef hash, not just any hash.  The challenge continues this weekend, with Murphy’s and J. Christopher’s in my sight.

*American Roadhouse is no longer open in Atlanta

[blessthisfood]

Saturday when I arrived in Dallas, this restaurant was recommended to me @coffeehousecafe … I ordered an Americano and “Fred’s Flatbread”. The flatbread had Turkey bacon, spinach, garlic aioli, cherry tomatoes with mozzarella. The flatbread was topped with two eggs over medium and I also had a pancake. Now you all know I did not eat all of that. The small amount I had was delicious and I urge you all to try it out on your next visit to Dallas. #blessthisfood #agirlsgottaeat #hungrygirls #atlfoodie #foodblogger #foodphotography #foodwriter #blackcreatives #thebrowngirlcollective (at Coffee House Café) https://www.instagram.com/p/Cgh0PaWvNL2/?igshid=NGJjMDIxMWI=