"To alcohol! The cause of - and solution to - all life's problems." Homer Simpson

Baltimore beer week has come and gone, but the celebration of all things malt, yeast and hops is still celebrated in my house. I'm one of those strange women that enjoys a good pint at the end of the day, compared to the glass of wine that seems so stereotypical. Sure, a nice glass of heavy red wine, such as shiraz, is great, but I'm happier with a lager. I especially love to order beer at dressy occasions just to get looks. I imagine on-lookers thinking, "My word! That nicely dressed woman is ordering a lager! She best sip that out of a glass. So help me if she doesn't raise her pinky whilst drinking!"

Beer, to me, is a great celebratory drink and fits any occasion and mood. Let's discover the beer moods of Jen:

Mood: "It's summer!" *sunburn* Beer: Red Stripe
Mood: "It's fall!" *allergy sneeze* Beer: Sam Adams Oktoberfest
Mood: "I need to relax." *snore* Beer: Blue Moon
Mood: "St. Patty's Day!" *green dye overload* Beer: Smithwick's
Mood: "You're driving, right?" *hiccup* Beer: Dogfish Head 90 minute IPA

And, I personally like serving beer with food more than wine. Go out and buy some Flying Dog In-Heat Wheat Hefeweizen and pair with Indian food. Fabulous. My new favorite pairing is a mix of two wonderful items of the season: Blue Moon's Harvest Moon Pumpkin ale and curried pumpkin seeds.


This unassuming pumpkin turned jack-o-lantern was the inspiration for this pairing -- a fall version of peanuts and beer. After his surgical procedure, I whipped up this recipe from the goodies waiting inside. Muwa haha

Curried-Cinnamon Pumpkin Seeds

- seeds from a medium pumpkin
- tsp of curry
- tsp of cinnamon
- 1/8 tsp of ginger
- 1/8 tsp of nutmeg
- 1 tbs olive oil
- pinch of salt
- pinch of sugar

Pre-heat oven to 350 degrees.

Thoroughly wash seeds to remove pulp and dry completely under paper towels. Combine seeds and all ingredients in a bowl and mix. (note: feel free to add/delete spices according to your taste) Add more olive oil if needed to incorporate ingredients.

Add to cookie sheet and WATCH in oven. The seeds should take no longer than 20 minutes to brown. Stir in pan once the first side browns.

Once lightly brown, remove from oven and place seeds in a bowl to cool.



Cheers to fall.

It just feels like a big hug.

I adore comfort foods. Honestly, who doesn't? The term "comfort food" gives us the opportunity to indulge using the excuse that food will make things all better. It's like a band-aid and kiss on a boo-boo. Bad day? What bad day? All gone!

I needed some comfort the other day, and while the calorie police were probably ready to knock on my door, I knew that nothing would satisfy that need like breakfast at dinner. I resisted the temptation of cheesy grits and hash browns - Lord, help me - but bacon, yes, the bacon is always included. The result? Runny egg, bacon and cheese sandwiches.

I toasted two honey wheat rolls from Yia Yia's Bakery http://www.yiayiasbakery.com/ and added thick-sliced pepper bacon, provolone cheese and eggs fried in...bacon grease. Oh, snap!

Enjoy, bacon lovers, enjoy.

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??

Yes, take Bourdain's recommendations - except from his Baltimore show.

Anthony Bourdain's rust-belt episode of "No Reservations" this season had Baltimore locals cringing more than seeing their street on "The Wire." Pit Beef, lake trout, Mo's Seafood, hangin' with "Snoop" on North Avenue? Come on, Bourdain. Don't limit your culinary adventures based on the eats of one show; add "Homicide: life on the streets" spots to your journey, sheesh.

The episode did remind me of a local pit beef place that I used to love. So, during a recent sick day, I convinced my boyfriend to drive me to the place for a turkey/pit beef sandwich topped with tiger sauce (horseradish and mayo) and onions. Certainly that will help to clear my sinuses? Onion rings never hurt, either.

I was singing the praises of this place all day, The Charcoal Grill - saying that it was the best in the city with the juiciest meat, fresh toppings and great sauces. (No worries, friends. We did not drive to the pit beef restaurant featured on "No Reservations." That one is located next to the Gentlemen's Gold Club, in a very shady area of the city.) Anyway, after ordering and waiting impatiently in the car ride home with a grease bag leaking on my lap, we were anything but impressed. The onion rings were great, but they added horseradish, not tiger sauce, to my sandwich. Quick fix, I thought. And some mayo and we're good to go. Nope. Which item was left unmarked on the grocery list? You guessed it - mayo. Good job, Jen.

BBQ sauce substituted for today, but the meat was awful. It was dry and lacked any charcoal flavor. The bun was dry as well, which made the sandwich taste like, well...a SANDwich. The meal was so awful that we packed up for the local Friendly's and had some ice cream. Certainly that will help with my sore throat? Reese's Pieces never hurt, either.