So many things that have been worth discussing, so little time. This will be truly rapid fire.
From the San Francisco Chronicle, via The Ethicurean, an organization helping combat veterans become farmers.
We made this braised chicken recipe from Food & Wine. Mamma Mia. It was incredible!
Speaking of cooking, Harold McGee -- aka, the Curious Cook -- looks at how various types of pans perform with heat dispersion, among other things. Interesting stuff.
I recently pronounced my addiction to the Clif Kids Organic Z Bars. Grist provides an interesting Q&A (conducted by the Ethicurean's Bonnie) with the couple that started and still runs Clif Bar.
At Bloomfield's Little Italy Days several weekends ago, I had my first-ever "Italian Egg Roll." It as some rolled, fried zucchini stuffed with, as I recall, prosciutto, fontina, and some hot pepper. Unfortunately, it was a little soggy inside. A for concept, B- for execution.
I usually wait 'til just before Thanksgiving to cheer the arrival of holiday seasonal beers. But that's just not fair. There are some wonderfully executed (and some not so) pumpkin-inspired beers. I've really been enjoying Michigan Brewing Company's Screaming Pumpkin Spiced Ale. And, trust me, it is definitely spiced! Need to pick up one four-pack of Dogfish Head's Punkin' Ale before it's all gone. If it's not already.
And, lastly, coming soon: A review of McGinnis Sisters new location in Cranberry/Adams Township.