Buffalo Trace Bourbon, Luxardo Maraschino Liqueur, Angostura & House Blackstrap Bitters.

Roasted beets, goat cheese crema, pistachios, dill & olio.

Seared and thinly sliced beef tenderloin served with arugula, goat cheese, red onion, lemon juice, parmigiano shavings & olio.

I had dinner with Jackie, Chris, and Erick last night and ended up ordering the above. The food and the Old Fashioned were good, but with the lack of real entrees I probably should have ordered a pizza instead of a second starter.

Drinks, Food

Settebello Pizzeria Napoletana

Food

Making Pumpkin Pie

Thanksgiving is coming up, and with my favorite holiday comes also one of my favorite pies. So far I’ve been exceptionally good at buying Pumpkin Pies but I’ve never attempted to make one myself. That needed to change!

When making a Pumpkin Pie, you can basically do it in two ways. Either you get Pumpkin Pie mix and add cream and eggs, or you make the entire filling from scratch. Well, almost from scratch. I went with canned Pumpkin, which I feel like it is acceptable in lieu of harvesting it myself.

These are the ingredients you’ll need for 8 servings:

1 can of Pumpkin (15oz).
1 cup of heavy cream.
1/2 cup of whole milk.
2 large eggs.
3/4 cup packed brown sugar.
1 Tsp Pumpkin Pie spice.
Unbaked pie crust.

The step by step is pretty straight forward.

1. Preheat the oven to 375 F.

2. Mix together pumpkin, cream, milk, eggs, brown sugar, pumpkin pie spice blend, and salt.

3. Pour into pie crust.

4. Bake pie in the middle of the oven for 45 to 50 minutes, or until the filling is set but the center still trembles slightly (Filling will continue to set as pie cools). Transfer to a rack and cool completely.

In case you have leftovers they can be stored in the fridge, although I doubt they’ll stay there for long. Enjoy!

Brisket, Spare Ribs, Turkey, Burnt Ends.

Food

Lockhart Smokehouse BBQ

Coffee roasted butternut squash topped with roasted pepper cream corn, zesty cilantro salsa, and crispy seasoned chickpeas on a bed of organic quinoa, arugula, and homemade tortilla chips. By The Moral Omnivore, Minneapolis.

Food

Butternut Squash Taco Bowl

I was in town for WordCamp St. Louis and got to check out the arch and some amazing BBQ places.

Guess where!

Handsdown the best ribs I ever had!

Amazing food at Bogart’s.

View from my hotel room.

Only from further away you realize the actual hight of the arch.

Popular place at lunch.

Two meat platter combo.

The city after takeoff.

Food, Travel

St. Louis

Kathryn Presner, her husband Shane, Erick Hitter, and I visited the Garlic Festival in Sainte-Anne-de-Bellevue, QC today. The venue was not very big, that didn’t keep people from coming though. The day was beautiful and we spent the better part of the morning and early afternoon strolling around the booths at the Festival, walking along the promenade, and enjoying lunch at a restaurant overlooking the Sainte-Anne-de-Bellevue Canal.