Another round of tums, please.

What an indulgent weekend. A day off on Friday allowed me to enjoy some time with family before a fabulous wedding. My boyfriend, mother and I started the day at Miss Shirley's new location in downtown Baltimore. We are huge fans of the original location in Roland Park, and are very pleased to report that the new location has the same atmosphere and great food without the crowds. Who would have thunk?

I ordered the sweet corn cake eggs benedict with incredible grits, the bf ordered raspberry cheesecake stuffed french toast with eggs (egads!) and my mom had the half soup and sandwich with tuna and crab soup. http://www.missshirleys.com/index.php

The staff gladly rolled us out of our seats onto Pratt St., where we took a necessary walk around the harbor.

We then attended a fabulous wedding with fabulous food and merriment. I helped myself a little too much to the mini dessert selection. (How many bite-size cheesecakes equal a full slice? 10?!?! Don't mind if I do!)

Saturday was spent celebrating the first weekend of October at Weber's Farm. http://webersfarm.com/

I worked here many years ago as a cider donut girl, trying not to get stung by the inevitable bee swarms from the gallons of apple cider and sugar glaze. This is the second year that I have dragged the bf, but he seems to enjoy the experience. It was his idea to go, gosh darn it! We did a pretty decent amount of damage in under thirty minutes, but I still don't know how two people were able to carry out a half gallon of apple cider, a cider slush, half dozen of cider donuts, three pumpkins, apple butter and jar of local honey.

After an hour of cardio tonight, I felt my body urging me to stop the intake of all apple related items and mini cheesecakes. *sigh* I obliged, and made my favorite salad of grilled asparagus, artichokes and cannellini beans. It truly is a detox meal for a weekend of over-indulgence, but still delicious enough to feel like a treat.


You will need a cast-iron grill pan or outside grill to achieve the smoky flavor.

- one bunch of asparagus
- one can of artichoke hearts
- one can of cannellini beans
- olive oil
- lemon
- sea salt and pepper

-Rinse first three ingredients and allow to dry under paper towels. Separate items. Cut, or bend asparagus to break off the woodsy ends. Heat grill and rub with olive oil. Add the asparagus, turn once after grill marks form. Add olive oil, salt and pepper while cooking. Remove and place on plate.

-Add artichoke hearts and follow same grilling instructions for asparagus.

-Place cannellini beans in a bowl and add a little olive oil. Add to the grill. Wait until the skins burn slightly; this process will sound and smell slightly like popcorn popping. Remove and place ingredients on a plate.

-Add one last drizzle of olive oil and a splash of lemon juice.

Simple, right? The beans make the dish because of the creaminess that remains and is enhanced with the charred flavor on the outside. It is best served warm or room temperature.

Let's keep that cheesecake thing to ourselves, shall we??