tag:blogger.com,1999:blog-15806113823607121402024-03-08T23:04:30.474-06:00Breakfast BroThe Breakfast Bro's Restaurant and Food Blog: Here you will find my favorite mom-n-pop restaurants across the Deep South and other parts of this wonderful country. In addition, I'll share food tips learned over six decades of cooking and eating. -- Mic LangMichael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-1580611382360712140.post-43303997246729674752019-02-13T08:22:00.000-06:002019-02-13T08:35:04.980-06:00Buddy's Diner of Eugene OR<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYqBWY10wi3NtI6yAVthebunSAJDy2C7rAO80Wsp8g_af8WehpmjZbNzflea1eloy3UfMx8k76t1zKiU2xWuUiXJ63yv2-2jeyn1sUdFs4dTnOYEs6UBBvU0MoEV3Gm9PHgiaocMKHXs/s1600/IMG_2105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYqBWY10wi3NtI6yAVthebunSAJDy2C7rAO80Wsp8g_af8WehpmjZbNzflea1eloy3UfMx8k76t1zKiU2xWuUiXJ63yv2-2jeyn1sUdFs4dTnOYEs6UBBvU0MoEV3Gm9PHgiaocMKHXs/s320/IMG_2105.JPG" width="320" /></a></div>
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Inside the meat lover's omelet at Buddy's Diner. It's great to find a mom-n-pop diner in the land of many chain restaurants -- Eugene Oregon. <br />
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Buddy's Diner is located on Coburg Road. Just take the Coburg exit off the Beltway and turn left. Look for the diner on the left.</div>
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<span style="font-size: large;"><b>Standard Egg Plate:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcweAm1QTcUggWQI1b5hIwohgK1afiVdenA1H37KSA7tRpxmvnSTUJPsXQqWGDM0aYR9OU4wM8KlWyRWupqcvWMKA95VSS7xIJzHmg-YE3HGYk4RqYy_B0W21ab1Z-K4fob4_bd3oqAUo/s1600/IMG_2082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcweAm1QTcUggWQI1b5hIwohgK1afiVdenA1H37KSA7tRpxmvnSTUJPsXQqWGDM0aYR9OU4wM8KlWyRWupqcvWMKA95VSS7xIJzHmg-YE3HGYk4RqYy_B0W21ab1Z-K4fob4_bd3oqAUo/s400/IMG_2082.JPG" width="400" /></a></div>
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This dish comes with eggs your way, sausage or ham or bacon, hashbrowns or homestyle potatoes, toast or English muffin, or there huge biscuit. Look at those large sausage paddies!<br />
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<span style="font-size: large;"><b>Breakfast Burrito:</b></span><br />
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Your choice of meat and I chose sausage with eggs, cheese, (it gets better) green chilis, tomatoes, onions. It also has potatoes in the mix, but I chose to pass. Now just spread the sour cream and salsa, and you're full till late afternoon.<br />
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<span style="font-size: large;"><b>South-of-the-Boarder Omelet:</b></span><br />
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My son Adam ordered this omelet: tomatoes, green pepper, onions. He had them add bacon to the mix. This place is so accommodating that it's like eating at Mom's.<br />
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<span style="font-size: large;"><b>Chicken-Fried Steak:</b></span><br />
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Adam rested his steak on top of his eggs. He finished it in a jiffy. Lucky for me that he saved a taste and it was good. This is one of the best chicken-fried steaks that I have ever eaten.<br />
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<span style="font-size: large;"><b>Meat Lovers' Omelet:</b></span><br />
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There's substantially more meat than eggs in this dish. I have never had this much meat on an omelet. My suggestion if anyone orders this dish, double up on the cheese. There was so much link sausage, bacon, and ham, that the ratio of cheese to meat was not right. Yes, double up on the cheese!<br />
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<span style="font-size: large;"><b>Pancakes:</b></span><br />
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My request was for thin pancakes and that's what I got. They're so accommodating. The cook thought I was being shortchanged so she made me two more slightly thicker, but still thin see below. When I was getting ready to waive the white flag, I was this squeeze container of marionberry (suped-up Oregon blackberries) jam. Yes, had to have some!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7FcfwlHZiHgo5HS8DsR60E1IP4bBWcdyzpEyLQ0f0ids_roTN333reh48HBBT4l4coMptuCp4DYgvxuADPqdzOUb30Qo92Mh7WUq__JLQ4xfK54J-h8ALz4wd3nkA12wW9AZY5lERW8/s1600/IMG_1015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="871" data-original-width="695" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7FcfwlHZiHgo5HS8DsR60E1IP4bBWcdyzpEyLQ0f0ids_roTN333reh48HBBT4l4coMptuCp4DYgvxuADPqdzOUb30Qo92Mh7WUq__JLQ4xfK54J-h8ALz4wd3nkA12wW9AZY5lERW8/s320/IMG_1015.jpg" width="255" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEE0gETC9E7GYYgQQKwFU2ID2rukwoKvZb4gLB0A9HVA6bONWVx3hFDuF43hKcNmBZEGj4Bv5BOcSnQEnI0iV1EQJf7J115Y2DMcjUbOsYe-t4xwvu9s9vmZ3n7WiWLph3NlOZgCGOD8/s1600/IMG_1016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEE0gETC9E7GYYgQQKwFU2ID2rukwoKvZb4gLB0A9HVA6bONWVx3hFDuF43hKcNmBZEGj4Bv5BOcSnQEnI0iV1EQJf7J115Y2DMcjUbOsYe-t4xwvu9s9vmZ3n7WiWLph3NlOZgCGOD8/s400/IMG_1016.jpg" width="400" /></a></div>
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Neither Adam nor I ordered this dish, but wanted to show it to you. They make a Cali Beni with bacon, tomato, avocado, and spinach. I think I would want either bacon and spinach or bacon-tomato-avocado. <br />
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<span style="font-size: large;"><b>Humongous Biscuit:</b></span><br />
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Here is their humongous biscuit. You can get that with or without sausage gravy. Check the photo evidence of what I ordered.<br />
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<span style="font-size: large;"><b>Bye from Buddy's Diner</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL20KqzYX6prqMsg7KIjjGV_6_6ATxGJ1B9O_rOjqEL5gTgtx63r_j4X2MkH3LCqOnmQbAZbXcM3FysbdpE3ox8Pzp_I_LlcLzDwR97hke6UIIBBkZIoApqLLiVhNqKU27WvDhT_1nGFk/s1600/IMG_2106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL20KqzYX6prqMsg7KIjjGV_6_6ATxGJ1B9O_rOjqEL5gTgtx63r_j4X2MkH3LCqOnmQbAZbXcM3FysbdpE3ox8Pzp_I_LlcLzDwR97hke6UIIBBkZIoApqLLiVhNqKU27WvDhT_1nGFk/s400/IMG_2106.JPG" width="300" /></a></div>
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<b>Note: there's no wait if you sit at the counter, and you get to see all the food come out.</b></div>
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<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-92095822852357203432018-12-28T17:38:00.001-06:002018-12-28T17:38:39.667-06:00Lumpy's Diner of Pittsburg CA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mhh1qQEEp3BMN7apw5jBHoL38r4clYzCeFgtjJhqqifAX45HUzqQ_oCUUtwk4CKQmosQ8_oIvipzGY2DjHMvJZAtkPqiI6ceAYAOpZW-WjI6K1T_faZed34AIRl2kTE6_1OnRcyuU5Q/s1600/IMG_1576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="990" data-original-width="1136" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mhh1qQEEp3BMN7apw5jBHoL38r4clYzCeFgtjJhqqifAX45HUzqQ_oCUUtwk4CKQmosQ8_oIvipzGY2DjHMvJZAtkPqiI6ceAYAOpZW-WjI6K1T_faZed34AIRl2kTE6_1OnRcyuU5Q/s400/IMG_1576.jpg" width="400" /></a></div>
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Look at that thick gooey Hollandaise sauce! Most places I've visited don't make the sauce this thick.<br />
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Lumpy's is located on Harbor Street in Pittsburg. If you're on the California Delta Highway, take the Harbor Street exit and head west toward the harbor. Lumpy's will be on the right. It opens for breakfast at 7 a.m.<br />
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<span style="font-size: large;"><b>Biscuits & Sausage Gravy:</b></span><br />
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Twice cooked biscuits: first baked and then grilled. These biscuits are covered with a sausage cream gravy. Ummm good.<br />
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<span style="font-size: large;"><b>Full Breakfast:</b></span><br />
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Eggs your way with either hashbrowns or country potatoes. Lumpy's has an array of meats to choose from: sausage paddy, sausage links, hot links, bacon, jalapeno bacon, ham, and I'm sure I'm missing something. I chose hot links and they gave me four humongous links! On the side you see an order of jalapeno bacon as an extra. Next to it are the grilled biscuits. Why get toast?<br />
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<span style="font-size: large;"><b>Kitchen Sink Benedict:</b></span><br />
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All those meats that were mentioned in the previous post are in this Benedict. See the country potatoes. Yes that's bell pepper and onions in them.<br />
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<span style="font-size: large;"><b>The Waffle:</b></span><br />
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My grandson, Oran, ordered this. If it would have been me, I would have ordered the caramel pecan waffle. CaRaMel and not CarmMel. PahCahn and not PeeCan.<br />
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<span style="font-size: large;"><b>Kitchen Sink Scramble:</b></span><br />
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Kitchen sink scramble has all of the meats in Lumpy's world with country potatoes and scrambled eggs. I had them add the cream gravy. See: more biscuits.<br />
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<span style="font-size: large;"><b>Corned Beef Hash & Eggs:</b></span><br />
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My daughter Michelle ordered this dish and that's why the toast. The corned beef hash is on the right side under the eggs and toast. The hashbrowns, the other side. Hash and eggs make a great dish.<br />
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<span style="font-size: large;"><b>Traditional Benedict:</b></span><br />
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You know the routine: ham, poached eggs, English muffin, but with Lumpy's awesome Hollandaise sauce. <br />
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<span style="font-size: large;"><b>Their Coffee:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRBUCcyJF_kmcDjBEcbRsWrIcnXF-vYbrlieREQbCdCoMgD4Y53F5wysHLYyaj3Yv3S3saVv1M1Rsm2fzAUcZYimH-d-jS1MRqVgMoNNMnK_a-gnKobSBnZp2TB79ng-pZFmQoI9XzDY/s1600/IMG_1580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRBUCcyJF_kmcDjBEcbRsWrIcnXF-vYbrlieREQbCdCoMgD4Y53F5wysHLYyaj3Yv3S3saVv1M1Rsm2fzAUcZYimH-d-jS1MRqVgMoNNMnK_a-gnKobSBnZp2TB79ng-pZFmQoI9XzDY/s320/IMG_1580.jpg" width="240" /></a></div>
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I always show the coffee when I like it. Thick and smooth. And look at the size of that mug. The wait staff is really good about keeping it full.<br />
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<b><span style="font-size: large;">Locations in California: Pittsburg & Antioch</span></b><br />
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<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-29231414691561771282018-10-02T13:29:00.003-05:002018-10-02T13:29:54.882-05:00Food Court at Farmer's Market of Astoria OR<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJtIUWT4a2h2q5o_5bjy3sYivk45pHsD0Q4H3sbVCYMiZHTTvjhmguBR9ao1NqhQKc7Q-Ojh4xUe7fFEKcUE6m-uZIdeUmbPo61M4bvgX1X2brMfgbHeaOBSNVdXLv-zecSdopF9HrLw/s1600/IMG_1959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJtIUWT4a2h2q5o_5bjy3sYivk45pHsD0Q4H3sbVCYMiZHTTvjhmguBR9ao1NqhQKc7Q-Ojh4xUe7fFEKcUE6m-uZIdeUmbPo61M4bvgX1X2brMfgbHeaOBSNVdXLv-zecSdopF9HrLw/s320/IMG_1959.JPG" width="320" /></a></div>
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Crab rangoon made from real Dungeness crab ... more crabmeat than cream cheese. You know if I post lunch are dinner, then it's great. And that is the mobile food court at the Astoria Sunday Market. Yes, regrettably, it's only on a Sunday.<br />
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On my first trip to the farmer's market, I had pigged out on cookies before arriving with my friends Eric and Bert. So I did not have room to try any of these local goodies. On the next trip about 18 months later, I planned my meals to be here hungry at the Astoria Market. <br />
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Yes they have their Summer Market every Sunday from 10-3 starting in mid May and going through the first week in October. It's in downtown Astoria, OR. Come hungry for coastal seafood. What follows is a photo essay of the seafood they serve:<br />
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<span style="font-size: large;"><b>Smoked Salmon Chowder:</b></span><br />
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Here is a local favorite: Smoked Salmon Chowder. This one's a bye until next time. I pigged out on crab and oyster dishes instead.<br />
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<span style="font-size: large;"><b>Oyster Tacos!</b></span></div>
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Oregon oysters! Love them. Here is an oyster taco. Oh, was that good. Made with deep fried oysters. This place had smoked oysters, which by the way is the only way I don't like oysters but many others do, and had oyster shooters.<br />
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<span style="font-size: large;"><b>Crab Cakes:</b></span></div>
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Excused the wind-blown sign. This place has grilled crab cakes: greasy but good. And made from Dungeness crabs.<br />
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I saved this dish for our trip back to the cabin. Had too much other great seafood at the market.<br />
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<span style="font-size: large;"><b>Crab Chowder:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ertCF_S5fYSJD3LeTGEff7kO7Nrfbdgi3f6aMO3SILSnedfMAy8kXc9DDiswrrgLZ87Mlc9t4Hx_aOEcwQe597s_ERkeHznZJPXSfPmaAm7NhAWi1eQeFkNWfhZvtZDvd89dLE60Nto/s1600/IMG_5308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ertCF_S5fYSJD3LeTGEff7kO7Nrfbdgi3f6aMO3SILSnedfMAy8kXc9DDiswrrgLZ87Mlc9t4Hx_aOEcwQe597s_ERkeHznZJPXSfPmaAm7NhAWi1eQeFkNWfhZvtZDvd89dLE60Nto/s400/IMG_5308.JPG" width="400" /></a></div>
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This may have been the most awesome dish of all. Chunks of Dungeness crab meat in this great chowder. The crab chowder is the main reason I returned this year. <br />
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This is another bye until my next visit. My guess is that they are serving fresh cod which is one of my favorite west coast fishes. Yeah, I know it's supposed to be "fish", but I like "fishes" instead.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdv69Ib2tiMHMCLo6dltA4_xgGDzXPmCKH4EvsXEfTQSyAHb0ByHlZ3IbuGzEU4p4FD0sHSheruKdUXlsZbkQrBBttrlQvO2TR-G17KOpHWgvzG8tz0RGE61Z1PZlKK6ROMQwkREUwyk/s1600/IMG_5306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdv69Ib2tiMHMCLo6dltA4_xgGDzXPmCKH4EvsXEfTQSyAHb0ByHlZ3IbuGzEU4p4FD0sHSheruKdUXlsZbkQrBBttrlQvO2TR-G17KOpHWgvzG8tz0RGE61Z1PZlKK6ROMQwkREUwyk/s320/IMG_5306.JPG" width="320" /></a></div>
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The crepes booth was here this year, but here are photos from last year. My guess is that you can get a seafood crepe as well. Why is this place only on Sunday? It takes two days to try all of the great seafood here!</div>
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<span style="font-size: x-large;"><b>MUSIC --------------------------------------------------</b></span><br />
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And they do have music! This was last year's band. This year's was on break when we were there.<br />
<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com1tag:blogger.com,1999:blog-1580611382360712140.post-50734754911629481382018-09-03T10:03:00.000-05:002018-09-03T10:03:09.892-05:00Andy's Kitchen of Corpus Christi TX<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZLO_BhLyc7rVq_bh9RNh0a7vAyD291QxEcfG5NciaUJjukzXcK9rCeIpwNX07cVwJLBEzhtH1HK_i66PzP9MwJWwlV-YOxXViLL6yjoMCJCE0W0QSU5icAXLaiftn9i7ibZoL7aulsOI/s1600/IMG_9864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZLO_BhLyc7rVq_bh9RNh0a7vAyD291QxEcfG5NciaUJjukzXcK9rCeIpwNX07cVwJLBEzhtH1HK_i66PzP9MwJWwlV-YOxXViLL6yjoMCJCE0W0QSU5icAXLaiftn9i7ibZoL7aulsOI/s320/IMG_9864.JPG" width="320" /></a></div>
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Behold the blueberry muffin! That's Andy's welcome gratis when you visit his place. All customers receive a blueberry muffin on the house. On my first visit, the waitress gave me two!</div>
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Andy's kitchen is on Staples off the main north-south freeway that runs to North Padre Island. Just head east (away from the gulf) on Staples and Andy's will be on the right. By the way, Andy's Kitchen has been in business for 35 years. Not too many restaurants last that long. And come early, there's a crowd.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_n8F1EpjmoQWinX37-P41sbokyga_6fcOCNauabPOWGZsVpfcgZIsJ_fYdQs4vjXAq93opu-M-nREpI_FagJ2NksIOgyjTlbsRfBIQRc1RTaDCNOcz9Y3ZDj2S1WQuTRKz9OP2bsTO5j/s1600/IMG_9851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_n8F1EpjmoQWinX37-P41sbokyga_6fcOCNauabPOWGZsVpfcgZIsJ_fYdQs4vjXAq93opu-M-nREpI_FagJ2NksIOgyjTlbsRfBIQRc1RTaDCNOcz9Y3ZDj2S1WQuTRKz9OP2bsTO5j/s320/IMG_9851.JPG" width="320" /></a></div>
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Bet you didn't believe me when I said two muffins.</div>
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<span style="font-size: large;"><b>Steak & Eggs:</b></span><br />
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Breakfast steak is just thick enough for them to prepare it your way. Mine is medium-rare. Look at the hash browns, they're brown. Below are Andy's good biscuits.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBW8L09k2ClVy5fWVZ2ECMnvIm_qAKvM5cSISR9DY_vP3oBw0Avl-vdvPacfTc-7poIIj7-7NGz3HF25WaVYUh-UjOv_pHZ5g6REkWZF-GX9K7NtlaV0qX3tsFAZZ-YkQRuKz1Ji5u62n/s1600/IMG_9853.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBW8L09k2ClVy5fWVZ2ECMnvIm_qAKvM5cSISR9DY_vP3oBw0Avl-vdvPacfTc-7poIIj7-7NGz3HF25WaVYUh-UjOv_pHZ5g6REkWZF-GX9K7NtlaV0qX3tsFAZZ-YkQRuKz1Ji5u62n/s320/IMG_9853.JPG" width="320" /></a></div>
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<span style="font-size: large;"><b>Cowboy Country-Fried Steak:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvd9geTDL_rYgMp6R6hm1RH-fbOAghfzLJsEvXw24HXW7TofW9HURQ47CKTsV8wv8nj7e0ePjOZx_G53XlJw9YSg9_iGGJHEks0ktML-hqP_QHGz-yRTM4S3pId-9-U2nDLaYbhEHpBTi/s1600/IMG_1383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvd9geTDL_rYgMp6R6hm1RH-fbOAghfzLJsEvXw24HXW7TofW9HURQ47CKTsV8wv8nj7e0ePjOZx_G53XlJw9YSg9_iGGJHEks0ktML-hqP_QHGz-yRTM4S3pId-9-U2nDLaYbhEHpBTi/s400/IMG_1383.JPG" width="400" /></a></div>
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Not just a country fried steak, though Andy has that as well. This is a country fried steak covered with onions, chili, and cheese! Put that on your plate, vegans. Oh, and this comes with eggs, hash browns, and biscuits. You can swap biscuits for toast, but why?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl12BTxltAQz4dvxrEKgH25XcaoEizZZ8pnd-Eos6u6MbBhrdYvCrin9GPchhZWXs3Wh71Sqcs2iz3k-fIXUvRCCMsNJ1_n_Ll-Q0OjaNLOcvLPwpz1OxFH89Su7NwkOmAY8cspwe354Cx/s1600/IMG_9859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl12BTxltAQz4dvxrEKgH25XcaoEizZZ8pnd-Eos6u6MbBhrdYvCrin9GPchhZWXs3Wh71Sqcs2iz3k-fIXUvRCCMsNJ1_n_Ll-Q0OjaNLOcvLPwpz1OxFH89Su7NwkOmAY8cspwe354Cx/s400/IMG_9859.JPG" width="400" /></a></div>
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There is only one other restaurant (Lisa's Taco of SA) where the menu offered a chorizo and bean combination. It's a deep secret of best Tex-Mex flavor that I have discovered in my travels. Add cheese and I'm in heaven. I ordered two chalupas and elected to have an egg on one. Love them both ways.<br />
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<span style="font-size: large;"><b>Custom Scramble with Custom Hash Browns!</b></span><br />
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Let me start with the hash browns: bacon and onions with cheese. And now for the omelet: sausage, onions, mushrooms, and don't forget the cheese. Now with a side order of biscuits, that was a fun breakfast.<br />
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Note that this plate comes with two fried pork chops, but you can get them grilled as well. The plate comes with eggs, hashbrowns, and bread (I got the biscuits). What a great taste!<br />
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<span style="font-size: large;"><b>Andy's Sampler Platter:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYqGGKADNCQXAGbzG9Z1_uWPeGWabo-Vs85vndzt_49eeAJXxlTKyanmw13yHASf9zt29SURp2lhsvMapKeBPwOUBxR7PmYvzTegOrBoVWylFf2u0hHZxi7dueIkLoqgY2H0O68G1J9Qm/s1600/IMG_9874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYqGGKADNCQXAGbzG9Z1_uWPeGWabo-Vs85vndzt_49eeAJXxlTKyanmw13yHASf9zt29SURp2lhsvMapKeBPwOUBxR7PmYvzTegOrBoVWylFf2u0hHZxi7dueIkLoqgY2H0O68G1J9Qm/s640/IMG_9874.JPG" width="640" /></a></div>
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Large, but not too large. This platter comes with eggs any style, hash browns, biscuits and gravy, two sausage paddies, two bacon slices, and a stack of silver dollar pancakes. Note the bacon is perfectly cooked. The scrambled eggs are a Tex-Mex scramble where the eggs are lightly beaten. If you prefer French scramble, then get the eggs fried. I saved the leftover pancakes for dessert (see below).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0auGliBXm7wimeK4uS4yBAm5AuFmi-YyeYUNzhFkRzl6gE-0S1dPf_8YTggbaN0AHw5_yOjrWgAuNgystq2VqeakgtIh2MdIPjdUA3flhbYJ7JFePNr4kJlCKPYBIsts17LkCd8USGVF/s1600/IMG_9875.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0auGliBXm7wimeK4uS4yBAm5AuFmi-YyeYUNzhFkRzl6gE-0S1dPf_8YTggbaN0AHw5_yOjrWgAuNgystq2VqeakgtIh2MdIPjdUA3flhbYJ7JFePNr4kJlCKPYBIsts17LkCd8USGVF/s200/IMG_9875.JPG" width="200" /></a></div>
<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-40061969262949268692018-07-27T08:32:00.001-05:002018-07-27T08:32:13.167-05:00Vida Cafe of Vida, Oregon<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeX1lLa_7yftmAEpyaSJTBgJlotroZBzzEujOxfQdepJ7eQYnLXER1YvW2NlvmIPl-vOzg24JkKckZrKKbFxx2LRYEHsSrWteItVccfUaXRyyQMLrAAY9n7tbOAu-OmfVnk_1cvOQrWk/s1600/IMG_5957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1505" data-original-width="1241" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeX1lLa_7yftmAEpyaSJTBgJlotroZBzzEujOxfQdepJ7eQYnLXER1YvW2NlvmIPl-vOzg24JkKckZrKKbFxx2LRYEHsSrWteItVccfUaXRyyQMLrAAY9n7tbOAu-OmfVnk_1cvOQrWk/s400/IMG_5957.JPG" width="328" /></a></div>
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Biscuit at Vida's. Vida's Cafe serves up a hearty breakfast seven days a week. Country cooking at it's best in a bonafide country restaurant.</div>
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Vida's is located about 20 miles on OR-126 east of Springfield. Yes, out in the country. It's about a 30 minute drive from the center of Springfield and a 45 minute drive from Eugene. The food is great and well worth the trip.</div>
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<span style="font-size: large;"><b>Chili-Cheese Omelet:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHwCddDC6lSFKNoj9kWqk5jQy08FVEaRkZVqBlCITdCIjyhf-vxxeZ8m-buZVuB_YuGjONIdh_a2qoE9e86vQD8ZuhdHdzjSW3ZTncLDrf7qavBI6iRRxfRZaDDrmKJpAPWa93kfo_W8/s1600/IMG_5954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHwCddDC6lSFKNoj9kWqk5jQy08FVEaRkZVqBlCITdCIjyhf-vxxeZ8m-buZVuB_YuGjONIdh_a2qoE9e86vQD8ZuhdHdzjSW3ZTncLDrf7qavBI6iRRxfRZaDDrmKJpAPWa93kfo_W8/s400/IMG_5954.JPG" width="400" /></a></div>
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This was my first dish after a day of hiking in the woods with my son Adam. A huge breakfast, but I was hungry enough to handle most of it. Left some of those crispy hash browns. The chili was with red beans similar to how my mother made it, lite on the tomato. And there was chili inside as well as on top!<br />
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<span style="font-size: large;"><b>Standard Egg Plate:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg_2rQKM0j-3k4CypXqTh2YgbEBHzDf2OzWPUIrGOtYhY_MH5xufjsuaNwHSd7IIvwZf4zowlK222Zp_Ebz71dWa97oy5KmrKBwalV2woHyUZJ4eumg57cYZj2GSDrvQyG_PxyXkQWwg/s1600/IMG_6008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg_2rQKM0j-3k4CypXqTh2YgbEBHzDf2OzWPUIrGOtYhY_MH5xufjsuaNwHSd7IIvwZf4zowlK222Zp_Ebz71dWa97oy5KmrKBwalV2woHyUZJ4eumg57cYZj2GSDrvQyG_PxyXkQWwg/s400/IMG_6008.JPG" width="400" /></a></div>
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The egg plate is standard in Oregon ... lots of crispy slab bacon with eggs over easy and hash browns. This plate comes with a choice of bread. I'll show you that later. Remember, bacon is better in Oregon.<br />
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<span style="font-size: large;"><b>The Logger:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueRKIzwCvHDWePDbetMeYOxkhiDB12WJgmJaTKtvv1RS7LcDiueaZmTe_OQRRXqVJULlvf4JXoYqES9MPsQTu3QkBZ4Wpx6iVkV_6cgrDJVTaTDV2GpF_vjq3OlLHpHkPV4Ou9fyw0Ow/s1600/IMG_5961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueRKIzwCvHDWePDbetMeYOxkhiDB12WJgmJaTKtvv1RS7LcDiueaZmTe_OQRRXqVJULlvf4JXoYqES9MPsQTu3QkBZ4Wpx6iVkV_6cgrDJVTaTDV2GpF_vjq3OlLHpHkPV4Ou9fyw0Ow/s400/IMG_5961.JPG" width="400" /></a></div>
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Case you don't know it, Oregon is logging country, and this pancake looks like it was sliced from a log. Count the rings to see how old it is. The logger must be a tough one to grill up. Not only is it large, but it's not thick. And someone has to flip this thing without breaking it. Now that's a first class cook. I loaded it down with butter and ate it with sausage until the sausage ran out. Then came the syrup. <br />
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See the sausages below. They have a slight red pepper kick. And they're thicker than the usual links. <br />
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<span style="font-size: large;"><b>Mushroom-Sausage Omelet:</b></span><br />
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If my son hadn't ordered this one, I would have. Pan sausage broken up and cooked crispy before being added into the middle of the omelet. Must have been good. Adam didn't share.<br />
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<span style="font-size: large;"><b>Vida's Biscuit:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TFGYvPbT2Js4FOCRWr_tk7BqwiFlAJoOSxjBzWKKVJ0riV-81MdxQT1QW0TrqaFLStxUAPluIhU6OXNFSHYCasOmChUJzpDQST5jmwIGRHp9ycBCXkpliV7iIzsrcsHT07cxoqtUj10/s1600/IMG_5956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TFGYvPbT2Js4FOCRWr_tk7BqwiFlAJoOSxjBzWKKVJ0riV-81MdxQT1QW0TrqaFLStxUAPluIhU6OXNFSHYCasOmChUJzpDQST5jmwIGRHp9ycBCXkpliV7iIzsrcsHT07cxoqtUj10/s320/IMG_5956.JPG" width="320" /></a></div>
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Vida's biscuit can come naked with butter or with country gravy added. Vida's doesn't tell you, but the country gravy has sausage in it. Not a lot, but just enough for flavoring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjWM8lEkKFnGOg-byaABU-CiVeEdUmAUaf4BlooS0A7d3kNIEB7gFRS-BfC44AJxm_duK1tipqdU9MyH-s3HlLl41Z8jVNEw98ncXWFT2S8huFhawsTXZlI_PLOS-hAKJDWz7IJ9dBng/s1600/IMG_6009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjWM8lEkKFnGOg-byaABU-CiVeEdUmAUaf4BlooS0A7d3kNIEB7gFRS-BfC44AJxm_duK1tipqdU9MyH-s3HlLl41Z8jVNEw98ncXWFT2S8huFhawsTXZlI_PLOS-hAKJDWz7IJ9dBng/s320/IMG_6009.JPG" width="320" /></a></div>
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<span style="font-size: large;"><b>Coffee:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TwQNpHL1O2toR4iqEYK2tfRvuwgX0zsnwiuoTTQsnmuu16C2tLKgRjx0iz8JT1n2clFkkE7UDeUxsJPetkOuTj75cB8H0NpvuLfVUYEvX_GyxTqaV00nQ53ndyJ1Z8IVTzIRRK74Qkc/s1600/IMG_6007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TwQNpHL1O2toR4iqEYK2tfRvuwgX0zsnwiuoTTQsnmuu16C2tLKgRjx0iz8JT1n2clFkkE7UDeUxsJPetkOuTj75cB8H0NpvuLfVUYEvX_GyxTqaV00nQ53ndyJ1Z8IVTzIRRK74Qkc/s320/IMG_6007.JPG" width="240" /></a></div>
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Not a thick coffee, but it has a robust flavor. And the decaf is as good as the regular.<br />
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<span style="font-size: large;"><b>Monster Burger:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rO8xNuvc_xUyJsoIouP-RBJ_xgcVusAgRTpKnHvH1jNqzEFtCpMVoQm3CYJeIONeG1RzgmCVRbVcwI1TJmh25nUXqXqnNmCvaPQgNUFZVVbZurAc0N3XuwywWyrBl4ejJLymf6GD9p4/s1600/IMG_6011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rO8xNuvc_xUyJsoIouP-RBJ_xgcVusAgRTpKnHvH1jNqzEFtCpMVoQm3CYJeIONeG1RzgmCVRbVcwI1TJmh25nUXqXqnNmCvaPQgNUFZVVbZurAc0N3XuwywWyrBl4ejJLymf6GD9p4/s640/IMG_6011.JPG" width="640" /></a></div>
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This is there ten-ounce burger. They have a smaller one, but why? Adam ordered it and didn't share again. My guess is that it was good. He turned back an empty plate.<br />
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Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-65600695484528372342018-05-08T08:24:00.000-05:002018-05-08T08:25:26.643-05:00Betsy's Pancake of New Orleans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgCzcm3Z36weCX-xUNVONlgvj2Y6E93CS-tNH6JqryTl2kZZalJqphc3fM88Yyfj82av87vDjd41PEY2SwANivCqlzLBYeF6qOABiqUxA41CcJbbgrcwYNUHGPWR6UnZiDhbpvWhnsuw/s1600/cover+photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgCzcm3Z36weCX-xUNVONlgvj2Y6E93CS-tNH6JqryTl2kZZalJqphc3fM88Yyfj82av87vDjd41PEY2SwANivCqlzLBYeF6qOABiqUxA41CcJbbgrcwYNUHGPWR6UnZiDhbpvWhnsuw/s320/cover+photo.JPG" width="320" /></a></div>
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Pancakes are what Betsy's known for. Not too thick, and not to thin. Just right for most people. <br />
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Betsy's Pancake is located on Canal Street almost to the business district, just a few blocks past Broad Street on the right when heading into town. <br />
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By the way, you need to learn some basic NOLA jargon to get around this city: Canal Street is called Canal. West on Canal is to the cemeteries, not west. East on Canal is to the river (Mississippi), not east. Downtown is to the right of Canal and uptown is to the left. And that grassy area in the middle of the cemetary-bound and river-bound lanes of Canal is called the neutral ground. (Neutral ground apparently goes back to a physical separation between feuding ethnicities in the old days of NOLA.)<br />
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<span style="font-size: large;"><b>Blueberry Pancakes:</b></span><br />
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The only problem with the blueberry pancakes is that they don't give you enough sauce. There should be a dipping bowl of this awesome sauce on the side. My girlfriend Jewell ordered this one and shared one taste with me.<br />
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<span style="font-size: large;"><b>Shrimp & Grits:</b></span><br />
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This is Betsy's NOLA specialty: shrimp and grits. It's buried on the menu. Don't look for it, just ask for it. This was my first dish there, and since I'm a blogger, I don't get to go back to that dish until this restaurant is posted.<br />
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<span style="font-size: large;"><b>Eggs & Bacon:</b></span><br />
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My friend Eric ordered this dish. Glad he did since I don't usually order scrambled eggs. Look at the grits, thick and creamy. Their grits pass the pepper test. <br />
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<span style="font-size: large;"><b>French Toast:</b></span><br />
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French toast and bacon or sausage is always a favorite of mine. Since I had already had both their pan and link sausages, I ordered bacon with the French toast.<br />
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<span style="font-size: large;"><b>Sausage Paddies & Eggs:</b></span><br />
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Here's another variation of the egg breakfast, this time with sausage paddies.<br />
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<span style="font-size: large;"><b>Pancakes & Link Sausage:</b></span><br />
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I just love their pancakes, but two sausage links weren't enough, so I ordered a side of sausage links and it came with four. So I had to suffer through six links with my pancakes. Don't you just feel sorry for me.<br />
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<span style="font-size: large;"><b>Pecan Waffle:</b></span><br />
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If you like crunchy with soft, this is the dish for you. Afterthought: I should have had the syrup with the pecans. But I did order a side of sausage and it was so good.<br />
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<span style="font-size: large;"><b>Coffee:</b></span><br />
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Nice thick New Orleans coffee here at Betsy's. Great food and great coffee.Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-15677603471818334812018-04-10T10:16:00.002-05:002018-04-10T10:16:38.226-05:00Cochina Grande, Honduras<div class="separator" style="clear: both; text-align: center;">
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Thanks to my Cousin BJ, I was able to spend ten days in paradise on the Isle of Cochino Grande off of Mainland Honduras, south of Roata'n. His cook, Flauta, kept us fed with three meals a day and dessert on most evenings. Some how I lost weight. Above is a close up of her brownies.<br />
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Here is where I stayed for a much needed laid back vacation. Without internet, I was able to flesh out most of my western mystery, <i>Slaughter at Sorrel Creek</i>. The work, under my author name Mick Lang, should be completed and ready for publication on Amazon in August.<br />
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<span style="font-size: x-large;"><b><u>Breakfast</u></b></span><br />
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<span style="font-size: large;">Sausage-n-Eggs:</span><br />
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BJ can find a great cook, but he can't buy groceries. I had to make a second run for sausage, ham, cheese, and wheat bread. Best sausage available at the Walmart on mainland Honduras was Butterball Turkey Sausage. It worked for breakfast.<br />
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<span style="font-size: large;"><b>Fried Eggs:</b></span><br />
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Flauta was cooking for six men so we did not bother her for special orders. Some days, the eggs were fried and other days scrambled. All days, the eggs were good. See how rich-looking the egg yolks are. And those rich orange yolks are from Walmart eggs.<br />
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<span style="font-size: large;"><b>Tropical Fruit:</b></span><br />
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You have to visit the tropics in either South America or Central America to experience great fruit. You know me by now, I generally post greasy food and not fruits. But the flavors of mangos, papaya, and pineapple are so great here. As in the custom of the tropics, Flauta squeezed a juice orange over the fruit.<br />
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Generally, I eat the fruit for dessert while my friends pile up on it with their main meal.<br />
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<span style="font-size: large;"><b>BLT with Avocado:</b></span></div>
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We had BLT with cheese (the cheese I bought) twice. The first time with these awesome avocados from Honduras. The second time, later in our trip, we had run out of avocados 😩.<br />
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<span style="font-size: large;"><b>Pasteles:</b></span><br />
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Some countries call these empanadas. Great little meat pies stuffed with chicken, diced potatoes, and seasoning veggies. Next time I come, I want Flauta to make pasteles with guava and cream cheese for dessert.<br />
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<span style="font-size: x-large;"><u><b>Desserts</b></u></span></div>
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<span style="font-size: large;"><b>Behold -- The Apple Pie:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXtbixSETbr9fHwrz3Yy5zk_VpQIZ2oYwekjyCDnwsw3L4-iBNXeuRSryCHvc4m3p-F7iBuuQL2p7tpCWy0A-3eQ4GKUc5wRKx0lsv_qdM0WK4LYL6VvQ82SdxduL5_qkvzab8pBuBEs/s1600/IMG_9610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXtbixSETbr9fHwrz3Yy5zk_VpQIZ2oYwekjyCDnwsw3L4-iBNXeuRSryCHvc4m3p-F7iBuuQL2p7tpCWy0A-3eQ4GKUc5wRKx0lsv_qdM0WK4LYL6VvQ82SdxduL5_qkvzab8pBuBEs/s320/IMG_9610.JPG" width="320" /></a></div>
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BJ bought tons of apples and we weren't eating them. So Flauta made apple pie for us on the last night. Since only three of us were left there, we had the leftovers for breakfast the next day. The apple slices were marinated in limes before the pie was baked. Talk about change the flavor.<br />
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<span style="font-size: large;"><b>Banana Bread:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Lq3u1z3U3tJUsZ9S63Z5Fsj5U6sykG8KIA6nvAKw6Vm-7oaNFfjsbS0XgsEBmWDC0Zu6ctXGVZNaxgdYOJGE2CFjx1hab9gffYxfxFiIVijbz9e_wKYwINK5BY-P0m2agyQNYhceqGk/s1600/IMG_9523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Lq3u1z3U3tJUsZ9S63Z5Fsj5U6sykG8KIA6nvAKw6Vm-7oaNFfjsbS0XgsEBmWDC0Zu6ctXGVZNaxgdYOJGE2CFjx1hab9gffYxfxFiIVijbz9e_wKYwINK5BY-P0m2agyQNYhceqGk/s400/IMG_9523.jpg" width="400" /></a></div>
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In Honduras, bananas are sold fresh, not green. So after the first day, the bananas had to be used in baking. So we had banana bread instead. Life is good.<br />
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<span style="font-size: large;"><b>Brownies:</b></span><br />
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These brownies look like chunks of chocolate and taste that good as well. I suffer from acid reflux so reluctantly I ate only a couple of pieces of this masterpiece. Had to limit my pineapple intake as well.</div>
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<span style="font-size: x-large;"><b>Our Cook Flauta!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzsHCBfaNSyW1xsrg3spTP8w2HBkfrhNE__homojqDn3Tao1OFf_QUWzVcQsqumyEIUWY3padu9Ymh9meBM-kwCuh5H85aB0ozLdwXK8sAobzMBBWPHrW9LA0zayc8KSzpNxG1mey-Yc/s1600/IMG_9579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzsHCBfaNSyW1xsrg3spTP8w2HBkfrhNE__homojqDn3Tao1OFf_QUWzVcQsqumyEIUWY3padu9Ymh9meBM-kwCuh5H85aB0ozLdwXK8sAobzMBBWPHrW9LA0zayc8KSzpNxG1mey-Yc/s400/IMG_9579.JPG" width="400" /></a></div>
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<span style="font-size: x-large;"><b>Dining Out at a Resort:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XIJwP1ZhoI4pVsxHXCHL5t74rlcTB_AqKRXuXIULJLw7jSNI2fS09K8_Cg6n8Kcm_Hz0J40dONqM8yr7Tf7haMPXvTeUsnExFmxAtTfhhLa0EcQoA7BKAanYky0yy4D9XTPnxAZlDyE/s1600/IMG_9550.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XIJwP1ZhoI4pVsxHXCHL5t74rlcTB_AqKRXuXIULJLw7jSNI2fS09K8_Cg6n8Kcm_Hz0J40dONqM8yr7Tf7haMPXvTeUsnExFmxAtTfhhLa0EcQoA7BKAanYky0yy4D9XTPnxAZlDyE/s320/IMG_9550.JPG" width="320" /></a></div>
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We ate dinner out on night at a neighboring resort. Paella was served. They custom made a pot for our group of eight. The paella had shrimp, calamari, chicken, and pork. The owner of the resort was from Spain and thereby picky about the quality of paella he served.</div>
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Leftovers after we attacked the paella pan.</div>
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<span style="font-size: x-large;"><b>Flauta's Breakfast Spread:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf60p4OXrY2_v43kZqYJaKG0as1wBxQSoVBEubE1hM-7_30jVf_uz20cHWmB0BbcGyHu8XuomPgrQgxYu255Z5r0HSAR2lyZS12unygoKOJ5OQ9oVM8cS6NTbnclTmvOvAwWL-HtO5iK8/s1600/Eggs+n+Bacon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1008" data-original-width="1600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf60p4OXrY2_v43kZqYJaKG0as1wBxQSoVBEubE1hM-7_30jVf_uz20cHWmB0BbcGyHu8XuomPgrQgxYu255Z5r0HSAR2lyZS12unygoKOJ5OQ9oVM8cS6NTbnclTmvOvAwWL-HtO5iK8/s640/Eggs+n+Bacon.JPG" width="640" /></a></div>
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<span style="font-size: medium;">Bacon, eggs, fresh fruit. Great feast with friends. Thanks, Cousin BJ, for a great feed on an awesome vacation. In addition to toast, Flauta made her own flour tortillas. </span><br />
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<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-29786507867181894472018-03-15T09:51:00.000-05:002018-03-15T09:51:49.116-05:00Bistro, Kampala, Uganda<div class="separator" style="clear: both; text-align: center;">
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One of my favorite side dishes for breakfast is the grilled tomato. The grilling and seasoning allows the tomato to shout its flavor. This is part of a humongous breakfast plate at the Bistro of Kampala, Uganda. If you never make it to Uganda, at least grill a tomato for breakfast.</div>
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The Bistro has multi-ethnic dishes, but is owned by an Indian couple who take pride in serving great food. It's located at 15 Cooper Road in Kampala across the street from the Mall. If you're going to the Mall, this is the place to stop for breakfast. Time constraints only allowed me to order two dishes, so my bucket list for this place is long.<br />
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<span style="font-size: large;"><b>Passion Fruit Juice:</b></span><br />
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Apparently passion fruit is not naturally sweet. So the Bistro serves it with a jigger of sugar alcohol which allows the customer to sweeten it to taste. Sugar-free freaks, give it a break. This is Uganda, not the USA. Enjoy the sugar for the trip.<br />
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<span style="font-size: large;"><b>Uganda Coffee:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-z8QU523cj8WU2xZroopRYz3TiYky0UhoXVLoicYXR5Ise5Ba1UosTw7X4NHlfEckVqTzNrK9GNtwR_z8-O0z_ACVa6HIIOZn-i1LdyKzZvUSyzKIbVhumop0Cghh8ALyqagYL-znjJE/s1600/Coffee+w+S%253AR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-z8QU523cj8WU2xZroopRYz3TiYky0UhoXVLoicYXR5Ise5Ba1UosTw7X4NHlfEckVqTzNrK9GNtwR_z8-O0z_ACVa6HIIOZn-i1LdyKzZvUSyzKIbVhumop0Cghh8ALyqagYL-znjJE/s320/Coffee+w+S%253AR.jpg" width="240" /></a></div>
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Thick coffee, but not bitter. Smooth, but with an expresso film on top. And see that sugar bag in front of the cup, that's sugar in the raw. Nothing like unrefined sugar with great coffee.<br />
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<span style="font-size: large;"><b>Mango Juice:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHFG0FSc-mQpLHgbZ8kBtwaLqPzgfSjoecrOpzpTSxDsRovrIUHh1Y5_LCGU6aqKftMap1NNu3sXdLrWdN6a-cIf458y_zwMek09TGyahCW6GGqFOowkymOo05zCe6ISbqdxkF62Phtg/s1600/Thick+Mango-Passion+Juice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHFG0FSc-mQpLHgbZ8kBtwaLqPzgfSjoecrOpzpTSxDsRovrIUHh1Y5_LCGU6aqKftMap1NNu3sXdLrWdN6a-cIf458y_zwMek09TGyahCW6GGqFOowkymOo05zCe6ISbqdxkF62Phtg/s320/Thick+Mango-Passion+Juice.jpg" width="240" /></a></div>
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Now this stuff is naturally sweet, and look how thick. It was tough getting the mango juice up the straw. Love juice like I love my coffee ... thick.<br />
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<span style="font-size: large;"><b>Bistro Breakfast ... for one:</b></span><br />
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The Bistro Breakfast is what is often called the English Breakfast (see the pork-n-beans). Which makes cents sense since Uganda used to be an English colony. Bring an appetite because it has everything in the world on it except pancakes and French toast.<br />
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The Bistro Plate hosts three different kinds of meat: pork sausage, bacon, and sirloin steak.<br />
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Some of the best eggs I ever had, discovered first at my daughter's house, and then here. The Bistro uses the same orange-yolk eggs as my daughter does. This is not the norm in Uganda. Most restaurants there serve eggs with anemic yolks. Not the Bistro!<br />
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Muwonge Organic Farm produces the best eggs in Uganda and sells them to the Bistro and outside the entrance to the Bistro. There is a Friday foot market at the US Embassy where my daughter works. That's where she buys these awesome eggs.</div>
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<b><span style="font-size: large;">Bacon Roastie:</span></b></div>
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Oven roasted potatoes & tomatoes are topped with bacon and poached eggs. All of that is covered with a creamy mushroom sauce and some kind of lettuce. If you follow my posts, you know that I'm not a lettuce expert.<br />
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<span style="font-size: large;"><b>My Bucket List:</b></span><br />
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<ul>
<li><b>Spanish Omelet -- beaten eggs folded around cheddar cheese, mushrooms, tomatoes, green bell peppers, and green chili peppers.</b></li>
<li><b>Indian Stuffed Bread -- two whole wheat parathas stuffed with spiced potatoes. This is the owner's speciality. My guess is that is would make great plane food if you're leaving town and flying Dutch Airline. The service on Dutch Airline is great, but not the food. You know</b></li>
<li><b>French Toast -- two slices of French toast served with eggs and bacon.</b></li>
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<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-18566513038629487602018-02-06T10:35:00.000-06:002018-02-06T10:35:22.408-06:00Pig-n-Pancake, Astoria, Oregon<div class="separator" style="clear: both; text-align: center;">
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Pigs in a blanket! And look at the pig. Size matters. This is the obvious signature dish for Pig'n Pancake.<br />
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Pig'n Pancake is small Oregon restaurant chain which retains its mom-n-pop ambiance. This one's located on the main seaside street in Astoria.<br />
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<span style="font-size: large;"><b>Kielbasa Skillet:</b></span><br />
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This skillet dish offers a choice of Polska Kielbasa Sausage or Smoked Chicken. Low brainer choice, you don't see any chicken in that dish. The sausage is served over hash browns and topped with scrambled eggs, onion, green peppers, and cheddar cheese. Covering the works is a homemade country gravy. Ummm, good!<br />
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<span style="font-size: large;"><b>Biscuits & Gravy:</b></span><br />
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They call it biscuits and gravy, but there are small specks of sausage in the mix. That makes it sausage gravy. The small specks are so widespread, you get sausage in every bite. <br />
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<span style="font-size: large;"><b>Three Little Pigs in Blankets:</b></span><br />
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Those aren't little pigs. They are quite thick and long. Not your typical breakfast links. This dish is served with applesauce. Great sausage!<br />
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<span style="font-size: large;"><b>Pecan Pancakes?</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTg5zYTApYkaUx5tBY5JOuwFWYIt6zU4BYJkDY3qhU-8v88kZhiGZQs-ZwTlg6opHBDitrARD0ta52NDpBkgLP3e6iw3tc5092Q9V1mp4kvKY0btVyYK2ms_CykEpawTIHaua_DoEmDDY/s1600/IMG_5142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTg5zYTApYkaUx5tBY5JOuwFWYIt6zU4BYJkDY3qhU-8v88kZhiGZQs-ZwTlg6opHBDitrARD0ta52NDpBkgLP3e6iw3tc5092Q9V1mp4kvKY0btVyYK2ms_CykEpawTIHaua_DoEmDDY/s400/IMG_5142.JPG" width="400" /></a></div>
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Lost track of which one this is. Probably pecan pancakes. They drizzled syrup over everything including the butter. Forgot how well it tasted. It looks great though.<br />
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<span style="font-size: large;"><b>Blueberry Pancakes:</b></span><br />
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Blueberry compote, whipped cream on a stack of blueberry-infused pancakes! It doesn't get any better than that. It's been nine months since I ate there and I still salivate over the picture.<br />
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<span style="font-size: large;"><b>Dungeness Crab Omelet!</b></span><br />
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Their Dungeness crab omelet is made with Tillamook cheddar cheese. If you're in Oregon, you have to get a Dungeness crab omelet.<br />
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<span style="font-size: large;"><b>Bucket List Item:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8AB6bdLu0_MuD4L84Nwb0JskukZzMkztGagrgo4ApUNq4O1RCLfN45oyLP_zAxCMdEg1HDOV_Am0KV3Jiff2xYMNc8Ir8VchV6zTukkfi_eQavwVK11IHt1XUfSkkMh7N8fEBdUSizXQ/s1600/IMG_5255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8AB6bdLu0_MuD4L84Nwb0JskukZzMkztGagrgo4ApUNq4O1RCLfN45oyLP_zAxCMdEg1HDOV_Am0KV3Jiff2xYMNc8Ir8VchV6zTukkfi_eQavwVK11IHt1XUfSkkMh7N8fEBdUSizXQ/s320/IMG_5255.JPG" width="240" /></a></div>
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I'm not a salmon fan, but am a smoked salmon fan. So the idea of a smoked salmon Benedict really grabs me in the taste buds. For $4.25 more, you can get a full order. That's another low brainer. What do they serve it on, bagel and cream cheese?<br />
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<span style="font-size: large;"><b>Pig'n Pancake:</b></span><br />
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Thanks to the Bouler brothers for taking me here ... twice ... during our Washington-Oregon road trip.<br />
<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-38971232108128081172017-12-01T10:43:00.001-06:002017-12-01T10:43:42.076-06:00Tony's Restaurant of Sealy, TX<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7a1B1XRd5kdTyuvZUcG0AAELEQNkYazes3UPxNisJ2PdBzG171HEZTNHcVK39BQwArdsDcf1dch8Dxk_MeC9lIrbf9lYHNQ6XbkDpiwuJ1rHvyQnfZwKcqICDwN-Bn6PMZCTU28B7Mro/s1600/biscuit+cover+photo.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1143" data-original-width="1512" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7a1B1XRd5kdTyuvZUcG0AAELEQNkYazes3UPxNisJ2PdBzG171HEZTNHcVK39BQwArdsDcf1dch8Dxk_MeC9lIrbf9lYHNQ6XbkDpiwuJ1rHvyQnfZwKcqICDwN-Bn6PMZCTU28B7Mro/s400/biscuit+cover+photo.jpeg" width="400" /></a></div>
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Look at that biscuit! This is just one of the largest southern-style biscuit that I have found in my travels. Go Tony's!<br />
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Tony's is located on I-10 west of Houston on the way to and from San Antonio. Take Exit 720 where TX-36 intersects I-10. They have just updated their menu so I will be updating my post as I travel in that direction.<br />
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<span style="font-size: large;"><b>Tony's $5.99 Three-Egg Plate:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzHEIzhtnL5aKVkzP9XYqZqpZ_kL2qkhHhvAnEuX_of0kgwO5jbfVShn26W5QBKHI-3kO7hphsjhAxtIAIzkm-hDQ7xizBX5aunJCQVKaSj64jrluxyt4aZC6QIoK7FVuubOOns2W6do/s1600/bacon+%2526+egg+plate+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><img border="0" data-original-height="1054" data-original-width="1600" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzHEIzhtnL5aKVkzP9XYqZqpZ_kL2qkhHhvAnEuX_of0kgwO5jbfVShn26W5QBKHI-3kO7hphsjhAxtIAIzkm-hDQ7xizBX5aunJCQVKaSj64jrluxyt4aZC6QIoK7FVuubOOns2W6do/s400/bacon+%2526+egg+plate+2.JPG" width="400" /></a><br />
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Tony's daily breakfast special (breakfast all day) is the three egg breakfast with choice of meats, sides, and bread. I almost always get the biscuit.<br />
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<span style="font-size: large;"><b>Pork Chops & Eggs:</b></span><br />
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Deep fried pork chops with great eggs. Choose from hashbrowns or grits. Sorry for the photo quality. The faded ones are on my old phone and I have been casually working on this post for several years now. Now that I have an i-Phone, the photos are better.<br />
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<span style="font-size: large;"><b>Ham-n-Egg Plate:</b></span><br />
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Look at that slab of ham! That's a meal in itself. Usually, I get scrambled eggs and hashbrowns when I order ham steak. Don't know why, just like it that way.<br />
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<span style="font-size: large;"><b>Ham Omelet:</b></span><br />
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The food is better than this photo. Sorry, Tony, my bad. My girlfriend Jewell ordered this omelet the same day I got the pork chops. She doesn't always get cheese on her omelets. So sad.<br />
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<b><span style="font-size: large;">Biscuits & Gravy:</span></b><br />
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This is the best way to eat Tony's huge biscuits. Too bad they don't do sausage gravy.<br />
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<b>The Texan! </b>The Texan is a three-egg plate topped with home-made chili. Go for the scrambled eggs with this dish and pay extra for the cheese. Sorry, no photo of the Texan.<br />
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Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-29114878048694259222017-10-26T08:45:00.000-05:002017-10-26T08:45:12.987-05:00Frank's Restaurant of Baton Rouge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWxzXJNFzQEKGNU5Boe9xpW4flKfox14MxKg1T2wz30HAvRYepDNL_oivrmkNX1LgAPRWM7iFeulzq1Dw_OE_dpabH231EL5SgLSrGnmMrrsgus8Gr0D3g9S8JrTFqOws0V8AZpOv_mQ/s1600/IMG_6576.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWxzXJNFzQEKGNU5Boe9xpW4flKfox14MxKg1T2wz30HAvRYepDNL_oivrmkNX1LgAPRWM7iFeulzq1Dw_OE_dpabH231EL5SgLSrGnmMrrsgus8Gr0D3g9S8JrTFqOws0V8AZpOv_mQ/s320/IMG_6576.JPG" width="320" /></a></div>
<b>Right is Frank's Mexican Hash Browns, loaded with cheese and jalapenos. This is one of their large side dishes. On my bucket list is to order their Mexican Hash Browns Supreme which comes with</b><span style="background-color: white; color: #444444; font-family: "roboto";"><b> ground beef, onions, jalapenos, chili, and cheese. It doesn't get any better than that.</b></span><br />
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<b>Below is one of Frank's perfectly baked biscuits. You can get an order of six as an appetizer to munch on while you wait for your order.</b><br />
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<b><span style="font-size: x-large;">Frank's Restaurant Grill & Bar</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdY85O7tsu-IH9nvP_MWe3pMphHAKsNLBdLY1Jxao75Xp97u6jRPkV_pZadSCevZ6iTuCryBkWL3RpL_LiHX7d510Pnz64r0LxLd5Lf76MiAIelkrWANqDpG-RWDxXJ_gUdYr0oXXN5s/s1600/IMG_6586.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdY85O7tsu-IH9nvP_MWe3pMphHAKsNLBdLY1Jxao75Xp97u6jRPkV_pZadSCevZ6iTuCryBkWL3RpL_LiHX7d510Pnz64r0LxLd5Lf76MiAIelkrWANqDpG-RWDxXJ_gUdYr0oXXN5s/s400/IMG_6586.JPG" width="400" /></a></div>
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Frank's has two locations on Airline Highway in Baton Rouge. The original one is located on North Airline toward the Huey P Long Bridge over the Mississippi. This one is located on South Airline Highway past where I-12 crosses Airline. <br />
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I discovered Frank's for lunch in the northern location about 25 years ago when I lived in Baton Rouge. My niece Candace recently hooked me up with the new location where I discovered breakfast. Below is only a sampling of the great dishes they serve for breakfast.<br />
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<span style="font-size: large;"><b>Shrimp-n-Biscuits:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QW52pHE-akyLTJWrhLpbMT47P_dcbvxvaBfzDipWH6xQ2haI0TCjEAlNiqjR0iTm9EQZxeWNzYiEkEIHDoInCB5j-Pne8afb3dIk4dDDpjSowgco7bt3Kwv5EgoTtU5Z9svaE5naUYk/s1600/IMG_6517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QW52pHE-akyLTJWrhLpbMT47P_dcbvxvaBfzDipWH6xQ2haI0TCjEAlNiqjR0iTm9EQZxeWNzYiEkEIHDoInCB5j-Pne8afb3dIk4dDDpjSowgco7bt3Kwv5EgoTtU5Z9svaE5naUYk/s400/IMG_6517.JPG" width="400" /></a></div>
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Wow! All I can say is wow. The shrimp is seasoned and grilled. Then it is served on top of Frank's great biscuits with a New Orleans hollandaise sauce. </div>
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<span style="font-size: large;"><b>Corn Beef Hash & Eggs:</b></span></div>
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My daughter Michelle ordered this basic egg plate. Tasting corned-beef hash was an OMG moment. This stuff was heavenly. The hash comes with grits and choice of eggs. I would have ordered scrambled eggs to eat with the hash, but then I wouldn't of had anything to mix with the grits.<br />
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<span style="font-size: large;"><b>Basic Egg Plate ... but with Boudin Sausage:</b></span><br />
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There are several basic egg dishes like bacon and eggs or sausage and eggs (boring), but why when you're at Frank's. Here my son Adam ordered boudin sausage and eggs. For the more daring, there is alligator sausage. <br />
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<span style="font-size: large;"><b>Cajun Eggs Benedict:</b></span><br />
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What makes these benies different than ordinary Eggs Benedict is the hollandaise sauce ... it's spiced up with Cajun flavorings. Eggs are prepared to your choice and are served on a slab of smoked ham and on of Frank's famous biscuits. This dish comes with a side of creamy grits. Save some of the sauce to put on your grits. My son-in-law Derick ordered this dish.<br />
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<span style="font-size: large;"><b>Seafood Grand Omelet!</b></span><br />
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<span style="background-color: white; color: #444444; font-family: "roboto";">The Seafood Grand is stuffed with shrimp, crawfish, bell pepper, onions, and Swiss cheese. This omelet is topped with their Cajun hollandaise sauce. You can also get the omelet with just shrimp or just crawfish. My daughter ordered this one on the second day we came.</span><br />
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<span style="font-size: large;"><b>New Orleans Style French Toast:</b></span></div>
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Frank's has regular French toast and stuffed French toast. But when I'm in Louisiana, I want my French toast on French bread ... that's New Orleans style. For a side, I ordered a link of their good green onion sausage.<br />
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There was something special about this dish, but I couldn't put my finger on it. Thanks to my brother and daughter for teasing out the secret ingredient in the French toast ... a hint of nutmeg.<br />
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<span style="font-size: large;"><b>Shrimp-n-Grits:</b></span><br />
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I can't describe how good this dish was. I ordered this on my third trip. This is a filling appetizer with grilled shrimp and a New Orleans sauce layered of a biscuit half. I saved the leftover sauce to go on scrambled eggs the next morning.<br />
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<span style="font-size: large;"><b>Jambalaya Omelet:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2onfjeYxKPoFDep0dkAfLpYlpiY0JUbV6IvT-HEWNHeUCjummu7ypmDdmhsSX13OyF4Qoo1VB45b_yKG_foOiiRes0h-KQK3B6CBYgQd-VJEtbcO7NyTpOvdketUrQfinD9Ht43TONk8/s1600/IMG_6574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2onfjeYxKPoFDep0dkAfLpYlpiY0JUbV6IvT-HEWNHeUCjummu7ypmDdmhsSX13OyF4Qoo1VB45b_yKG_foOiiRes0h-KQK3B6CBYgQd-VJEtbcO7NyTpOvdketUrQfinD9Ht43TONk8/s400/IMG_6574.JPG" width="300" /></a></div>
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This omelet has all of the stuff in a jambalaya except the rice: chicken and sausage. My brother Joe ordered this one. He also ordered the six biscuit appetizer. We didn't want him to overeat, so we shared his appetizer. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRz02htRfOPBPyvuK9QnzyLwXrugmOZ5YSpgoyNUfW5vrP09A9i84Y7Uwcu2COQ3VQU9BIB5PAy_m42XjogS2Q82qWcms2bXt39R3_3tzwgefUK0H6xArfqmgedLuqFpTVNPTiubJrzOY/s1600/IMG_6589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRz02htRfOPBPyvuK9QnzyLwXrugmOZ5YSpgoyNUfW5vrP09A9i84Y7Uwcu2COQ3VQU9BIB5PAy_m42XjogS2Q82qWcms2bXt39R3_3tzwgefUK0H6xArfqmgedLuqFpTVNPTiubJrzOY/s400/IMG_6589.JPG" width="400" /></a></div>
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Looks like there's more sausage than biscuit, and that's a good thing. This is one of their many biscuit dishes. Frank's also serves grilled cheese biscuits and fruit stuffed biscuits.<br />
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<span style="font-size: large;"><b>Cajun Grilled Chicken:</b></span><br />
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This dish comes with eggs, but my niece doesn't eat eggs. So she gave them to me to eat the following day with the sauce from the shrimp-n-grits. The g<span style="background-color: white; color: #444444; font-family: "roboto";">rilled chicken breast is topped with tri-color bell peppers, onions, and provolence cheese. She ate that dish with the Mexican hash browns.</span><br />
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<span style="font-size: large;"><b>Frank & the Breakfast Bro:</b></span><br />
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Frank's is a family run business and here is one of the Franks. They have been in the business for over 45 years in Baton Rouge. So my guess is that this Frank was just a kid when it was started.<br />
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<b><span style="font-size: large;">Sherry, our favorite waitress:</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eY2LGXb1SGqUlQlRj66daZJleBbS-_Kx_wPLxmdMdzuti5ZZkVymhnOjs_1xAW8jMzbY5Krtb6jwiOmKvSfTq8ci1P36YMuRAHL3cjcIZSksrFQPXmZqMUTmA-AwTi_6DXkHGPjg6Qc/s1600/IMG_6579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="909" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eY2LGXb1SGqUlQlRj66daZJleBbS-_Kx_wPLxmdMdzuti5ZZkVymhnOjs_1xAW8jMzbY5Krtb6jwiOmKvSfTq8ci1P36YMuRAHL3cjcIZSksrFQPXmZqMUTmA-AwTi_6DXkHGPjg6Qc/s400/IMG_6579.JPG" width="226" /></a></div>
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Sherry claimed the title of being our favorite waitress. If this place wasn't so busy, I would have asked for her the next time we came. But it was a Sunday. Thanks Sherry for getting Frank to take a picture with me. </div>
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<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-36111014733279703992017-09-28T09:25:00.000-05:002017-09-28T09:25:19.530-05:00Dining in DC<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>The Vienna Hotdog:</b></span></div>
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This is the best hotdog in the US. It's meant to be a street dog, but the Shake Shack used to be a street vender. Vienna hotdogs are only sold to street venders. My guess is that the Shake Shack was grandfathered in when it left the streets for its dine-in restaurant. Hotdogs, in my opinion, don't get any better than this.<br />
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<b><span style="font-size: large;">The Shake Shack:</span></b><br />
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This place is off Dupont Circle. Just google the Shake Shack to find directions. I would give them to you, but I get lost in DC.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4usRBDr7jTr8fiFY6MwMAS2NIkHTFx6a1mYVfEEZSjAPIq8Hpsb_o6B06W_JYozKJa25c9C0EDBjMKaMpY7AWW58j8DL3Za0sMcrLvA1qtSAYsmJqY8Ql3cyBVPnEEYoSjMeTHAwqUQ/s1600/IMG_3481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4usRBDr7jTr8fiFY6MwMAS2NIkHTFx6a1mYVfEEZSjAPIq8Hpsb_o6B06W_JYozKJa25c9C0EDBjMKaMpY7AWW58j8DL3Za0sMcrLvA1qtSAYsmJqY8Ql3cyBVPnEEYoSjMeTHAwqUQ/s400/IMG_3481.JPG" width="400" /></a></div>
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Here's the main fare there: hotdogs and hamburgers with fries. My daughter Michelle took me here for lunch. She had the burger and I had the dog. Love Vienna hotdogs. If you ever come across a street vender, ask what kind of hotdogs (s)he's selling. If it's Vienna, buy one.<br />
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<span style="font-size: large;"><b>Scion's Restaurant:</b></span><br />
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This place is a few blocks off of Dupont Circle and has some great dishes.<br />
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<span style="font-size: large;"><b>Bacon-n-Mac-n-Cheese:</b></span><br />
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Where's the macaroni? Look at all that cheese. And the bacon flavor! I ordered this for an evening meal. Big mistake, but it was one of the most tasty mistakes of my life. Forget about the pounds I gained over night and the trouble going to sleep with acid reflux. This dish was awesome!<br />
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My daughter ordered this Swiss-cheeseburger. It had fried pickles on top. Another not-good-to-eat-late dinner.<br />
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<span style="font-size: large;"><b>DC Harvest:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PvNzpStdXn7Lp2zfqhCQ0rM-J75btEiYCx1amMVTItBUEtEYkLc9oOgMRhQzIrkw3vVsXdWERhH_QOy4o1f9lq3PUImHGdtaLFDOh9cPVc-QmyDuU2mVd2Sao6gulBCW5_48mBjtgK4/s1600/IMG_3546.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PvNzpStdXn7Lp2zfqhCQ0rM-J75btEiYCx1amMVTItBUEtEYkLc9oOgMRhQzIrkw3vVsXdWERhH_QOy4o1f9lq3PUImHGdtaLFDOh9cPVc-QmyDuU2mVd2Sao6gulBCW5_48mBjtgK4/s400/IMG_3546.JPG" width="400" /></a></div>
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The DC Harvest tends to serve more healthy foods, though tasty. And I can't even begin to tell you where this one's located. To keep me from getting you lost in DC, I'll let you google this one as well. Note: Brunch is served only on Friday thru Sunday.<br />
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<span style="font-size: large;"><b>House Scramble:</b></span><br />
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This omelet is the Harvest's house scramble. It's stuffed with sautéed mushrooms and goat cheese. Michelle's friend, Ann, ordered it. They also make a scramble with spicy lamb sausage, peppers, and caramelized onions. Thanks, Ann for taking us here.<br />
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<span style="font-size: large;"><b>Shrimp & Grits:</b></span><br />
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Typically, this is a New Orleans dish. To my surprise, shrimp & grits was on the menu at the DC Harvest. I had to order it, and it was so good.<br />
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<b><span style="font-size: large;">Pancakes:</span></b><br />
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My daughter ordered the pancakes. She topped them with their awesome homemade strawberry preserves. Need I say anything more?</div>
<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-50342239646953541282017-08-30T13:51:00.002-05:002017-08-30T13:58:04.193-05:00Oregon Coastal Road Trip Food<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: large;">Mattie's Pancake House:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHSzAcJ6Gpe8854JMACk9X4lNHi_KEwyIqwJ4feKDty7_J6TM_yfg30WfIyAYBwFk2POJmhdvmmcLOP7zp4mf7Mn0RIiUziFQrXh0Gmuasn2Figb53GcZ_eb7u_ywBYCnGrkCzcCid9I/s1600/IMG_5773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHSzAcJ6Gpe8854JMACk9X4lNHi_KEwyIqwJ4feKDty7_J6TM_yfg30WfIyAYBwFk2POJmhdvmmcLOP7zp4mf7Mn0RIiUziFQrXh0Gmuasn2Figb53GcZ_eb7u_ywBYCnGrkCzcCid9I/s400/IMG_5773.JPG" width="400" /></a></div>
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Eric, an old college friend, invited me on an Oregon coastal road trip. Here are some of the places we ate along the way. Above is a blueberry waffle from Mattie's Pancake House.<br />
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Mattie's is located on the southern outskirts of Brookings on Oregon Coast Highway. Just look to the east on a hill and there it is. We just stopped there for one meal.<br />
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This dish is the hamburger steak and eggs. And was it good. It is served with hashbrowns cooked up nicely. I love the taste of beef with eggs. Don't know about Eric, but I would come back here to eat.<br />
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<span style="font-size: large;"><b>Tillamook Cheese Factory:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJLOl8iULD7mrk5sbkQOCdChPUHqZ5IPkyTkQIWKooSV0XjRbZ6Le1oedyjoN5jLG2T38jsa-SDpMQvIQFZj0CgEhljsRYjNZwFRAy6fJ4UGVGcApUP9c18LbAb1CvIVAfgldI49GGVs/s1600/IMG_5364.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJLOl8iULD7mrk5sbkQOCdChPUHqZ5IPkyTkQIWKooSV0XjRbZ6Le1oedyjoN5jLG2T38jsa-SDpMQvIQFZj0CgEhljsRYjNZwFRAy6fJ4UGVGcApUP9c18LbAb1CvIVAfgldI49GGVs/s320/IMG_5364.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jNgOVddI_ZVN1upkefhtj8ao8eLmTzydbHknyeqGb6s3krxZGfnusiPyy65Ct0AMDilyAl_KG1YLIfIcP-z0I7PtIM7ZsOH53kA3asptNoRp6KOtpzno_9MIr_tfXA8A3DYV_XNI5jA/s1600/IMG_5363.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jNgOVddI_ZVN1upkefhtj8ao8eLmTzydbHknyeqGb6s3krxZGfnusiPyy65Ct0AMDilyAl_KG1YLIfIcP-z0I7PtIM7ZsOH53kA3asptNoRp6KOtpzno_9MIr_tfXA8A3DYV_XNI5jA/s400/IMG_5363.JPG" width="300" /></a></div>
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Look at this perfectly grilled cheese sandwich. Of all the food that Tillamook offered at their greeting hall, I had to have a grilled cheese. You can get other sandwiches or ice cream as well. Plus, they sell broken pieces from the big rounds at mark down prices. <br />
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Yes, Tillamook is located on the Oregon Coast Highway. It's south of Idaville and north of Tillamook. Just look to the east.<br />
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<span style="font-size: large;"><b>The Wet Dog Cafe:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9o0nLNAtJ54DQ6nuXZfLJHYC2Sl-G2HIzDm7Q6B_rWaRMWxPJf5p_cLgGfatP4_891r__hzfgs6DAsTqbhcgoPJ7D6ir6KVKx7gsF0fBXPQ_PYcGvYDXPtRLrs_E9AiSwN1_l9hyUY0/s1600/IMG_5122.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9o0nLNAtJ54DQ6nuXZfLJHYC2Sl-G2HIzDm7Q6B_rWaRMWxPJf5p_cLgGfatP4_891r__hzfgs6DAsTqbhcgoPJ7D6ir6KVKx7gsF0fBXPQ_PYcGvYDXPtRLrs_E9AiSwN1_l9hyUY0/s320/IMG_5122.JPG" width="320" /></a></div>
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The Wet Dog Cafe is located in Astoria, Oregon, at the wharf. This is a great place to go for hearty food, the kind of food I'd want to eat while watching a football game.<br />
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Bratwurst with mac and cheese, not a very healthy dish, but it sure tastes good. Surprisingly, I did not gain weight on this road trip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9z5LVQQdwaST0lDOx4AMSo4_SUdR38NkD_YteoZkw0g5pWB0qmCDJlPb2weVf3Rg2ksSqPUCQUh0cQsvVcywac4e2GvbM3-P1ZBPHJSKJ-_JClmfZjUrE7bnRKeKk16n8XUpYeyBFWI0/s1600/IMG_5120.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9z5LVQQdwaST0lDOx4AMSo4_SUdR38NkD_YteoZkw0g5pWB0qmCDJlPb2weVf3Rg2ksSqPUCQUh0cQsvVcywac4e2GvbM3-P1ZBPHJSKJ-_JClmfZjUrE7bnRKeKk16n8XUpYeyBFWI0/s320/IMG_5120.JPG" width="320" /></a></div>
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Steaming clam chowder. It was wet and cold along the Oregon coastline which made this dish very inviting. This chowder is rib-sticking thick.<br />
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For dessert, marionberry bread pudding! The marionberry is a diversion of the wild blackberry, only thicker, juicier, and tastier than it's counterpart. The marionberry was developed at Oregon State University and has been a mainstay of the state's diet ever since. Eric, his brother Bart, and I shared this dessert.<br />
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<span style="font-size: large;"><b>The Honeysuckle Cafe:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotvUu3SWwZMb_xUsARs26kwk6xwtCuA7DcSRAoWo-Io3GBqBgz_z0gnYkC_NchKJq38Quh3VJYue8kuIEWsmZ3N_SSmQoGhZw1YA6LKRJX3Gjw2fKq6oMOXYkm2roJtTCFNBY6ktzbyc/s1600/IMG_5865.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotvUu3SWwZMb_xUsARs26kwk6xwtCuA7DcSRAoWo-Io3GBqBgz_z0gnYkC_NchKJq38Quh3VJYue8kuIEWsmZ3N_SSmQoGhZw1YA6LKRJX3Gjw2fKq6oMOXYkm2roJtTCFNBY6ktzbyc/s400/IMG_5865.JPG" width="400" /></a></div>
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The Honeysuckle Cafe is located on the outskirts of Jacksonville in southern Oregon away from the coast. Not an easy place to find, but the food is worth the trip. Breakfast is only on weekends.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdANRKToaovO9tvApoBnGStgTe6Sbo_j9aqcNH8-1Q9iB1uymDKMvqNGtCBbpka77cicrpDuUSK4Qtc_Ddx9FvpS7htg9RhhALTbcKrXpwf5wrqq98Arx-NX0klAaQxlLsj4GrgGsPiU/s1600/IMG_5864.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdANRKToaovO9tvApoBnGStgTe6Sbo_j9aqcNH8-1Q9iB1uymDKMvqNGtCBbpka77cicrpDuUSK4Qtc_Ddx9FvpS7htg9RhhALTbcKrXpwf5wrqq98Arx-NX0klAaQxlLsj4GrgGsPiU/s320/IMG_5864.JPG" width="320" /></a></div>
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Look at that hollandaise sauce! This is eggs Benedict at its best. The eggs were runny, but the sauce was thick. And look at those country potatoes in the back of the picture. Ummm good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dhWHIrjWmtk0K28x8gia4DXXJVxkTX9TcxadUg00C_K-vSYQR4Tjioy_AendMm9LjD3x_zb1wu7_aA4hHSbLs-RwjIJ_DjzV30chMj4DwMwEQQ0IuFeA-vwwudVv_htkBS4LfPB9MQs/s1600/IMG_5857.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dhWHIrjWmtk0K28x8gia4DXXJVxkTX9TcxadUg00C_K-vSYQR4Tjioy_AendMm9LjD3x_zb1wu7_aA4hHSbLs-RwjIJ_DjzV30chMj4DwMwEQQ0IuFeA-vwwudVv_htkBS4LfPB9MQs/s200/IMG_5857.JPG" width="200" /></a></div>
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Would you believe it? This is a cinnamon roll. Their cinnamon bun is why people drive here. Save the middle for me.<br />
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<span style="font-size: large;"><b>Pig'n Pancake:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vdEJ3vA9cth-8YgjSP0aY7uS1NxAyrH9Mv1z3olIbIucFZ_wXNF93RIQewab52xX10rwmG1qCG86DkW0TR6jJfPGy8Zsr0QluVHw9LzpY3Vk8IvTTJfRfTHmY6m9ZRj0tDFXSgI2STA/s1600/IMG_5329.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vdEJ3vA9cth-8YgjSP0aY7uS1NxAyrH9Mv1z3olIbIucFZ_wXNF93RIQewab52xX10rwmG1qCG86DkW0TR6jJfPGy8Zsr0QluVHw9LzpY3Vk8IvTTJfRfTHmY6m9ZRj0tDFXSgI2STA/s400/IMG_5329.JPG" width="300" /></a></div>
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This is an Astoria location, but the Pig'n Pancake is an Oregon chain, mostly on the east coast. Great place for breakfast. It is small enough of a chain, that the quality is still mom-n-pop.<br />
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You won't believe what's in this omelet. Dungeness crab! Where else but the Oregon coast can you get a dungeness crab omelet. This dish is listed as one of their favorites and is served with Tillamook cheddar. I had to have it.<br />
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<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-66236221359894273752017-08-01T10:11:00.000-05:002017-08-01T10:11:58.824-05:00Dixie Grille of Seguin, Texas<div class="separator" style="clear: both; text-align: center;">
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The Dixie Grille knows how to deep fry foods. Above are their huge fried mushrooms. This is really good stuff. Just drop a little hot sauce in that cream gravy and go to town.<br />
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The grille is located off I-10 in Seguin Texas of Exit 607 on the south side of the highway. Seguin is just east of San Antonio. This place is opened for lunch and dinner, and is a good stopping place on the way to Houston or San Antonio or Austin. Normally, I do not do no-breakfast places unless they are really good, and Dixie Grille is really good.<br />
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<span style="font-size: large;"><b>Bacon Cheeseburger:</b></span><br />
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That cheeseburger is shouting, "EAT ME!" Melted cheddar on a half pound of hand made burger with all of the "veggies" (tomato, lettuce, and onions). Mayo and mustard are on the side and catsup is in the bottle. The fries are as good as the burger.<br />
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<span style="font-size: x-large;"><b><u>Chicken-Fried Meats</u></b></span><br />
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Chicken-fried pork chops, steak, and chicken are fantastic here at Dixie Grille. Note that the mashed potatoes are standard with these meals. The potatoes are homemade and still have the skins, and that's the way I like them. All plates come with homemade corn bread. I could just eat that!<br />
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<span style="font-size: large;"><b>Pork Chops:</b></span></div>
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<b><span style="font-size: large;">Steak:</span></b><br />
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<b><span style="font-size: large;">Chicken Breasts:</span></b><br />
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<span style="font-size: large;"><b>Chicken Strips:</b></span><br />
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<span style="font-size: x-large;"><b><u>Other Specialities</u></b></span><br />
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Homemade foods doesn't stop with fried foods. They stew and bake other great foods as well. Here are two of their favorites.<br />
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The sauce on the meatloaf has this rich tomatoey taste. And look at those green beans; beans that green don't come from a can.<br />
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<span style="font-size: large;"><b>Pot Roast:</b></span><br />
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You'll see the wait staff in tee-shirts that say: "Legalize Pot ... Roast". Luckily this stuff is legal and wonderful. The pot roast is the specialty of the house. If you only come her once, get the pot roast.<br />
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<span style="font-size: large;"><b>Drink Glasses:</b></span><br />
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When you order your drink, the wait staff brings you a pitcher and they purposely don't explain. If you are a new customer, don't call them over for glasses. The pitcher is your glass! The waiters and waitresses have a lot of fun with the new customers on their pitcher glasses.<br />
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This is not all that is on their menu. They have deep fried shrimp, beer-battered cod, and homemade desserts including cobbler. I never have enough room left for dessert.Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-75998014283376716742017-07-05T09:23:00.000-05:002017-07-05T09:23:43.549-05:00Maple Street Bakery of Abita Springs LA<div class="separator" style="clear: both; text-align: center;">
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Peach Danish and oh so good. Great fruit glaze combined with a wondrous baked dough, this place is a find. <br />
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The Maple Street Bakery & Cafe is located on Maple Street (duh) in Abita Springs off of LA59 north of I-12 near Covington, Louisiana. I discovered this place when doing the post on the Abita Springs Cafe. Sorry for showing you so little. I only made one stop here, but will be back!<br />
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Abita Springs is a sleepy community first made famous from its spring water. You drive four blocks in any directions, you are out of town. This place and the outlying area boasts a brewery, a coffee-bean roasting plant, a water bottling plant, a restaurant, and a bakery ... a worthwhile stop if you live in Baton Rouge, New Orleans, Covington or Slidell.<br />
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If you wait until 9 a.m., the drive from New Orleans is around 45 minutes.<br />
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<span style="font-size: large;"><b>Lemon Danish:</b></span></div>
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Don't you just want to put your face in that lemon curd. Like I said the dough part is wondrous. And I haven't even gotten to the icing yet. I could easily gobble up two or three of these decadent delights.<br />
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<span style="font-size: large;"><b>Cream Danish:</b></span><br />
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This is a traditional favorite of the Danish pastries. Cream cheese makes everything better especially if there is icing already on it.<br />
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<span style="font-size: large;"><b>Bucket List Items:</b></span><br />
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Oatmeal-Raison Cookies and they're not small. Don't they look good!<br />
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Chocolate-Chip Cookies, the big kind. And to think that the first chocolate chip cookie was an accident. Not an accident, but Devine intervention. <br />
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<span style="font-size: large;"><b>Pastry Case:</b></span><br />
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This is what greets you when you enter the Maple Street Bakery: lemon danish, peach danish, fruit turnovers, petit fours, cheese danish, cherry danish, and a bunch of stuff on the bottom that I can't see. Don't you want to take one (or two) of everything home with you?<br />
<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-20476153056230664652017-05-30T10:21:00.000-05:002017-05-30T10:21:27.813-05:00Harbor Light of Reedsport OR<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;">I wanna come back here!</span></div>
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Homemade seafood pot pie from Harbor Light Restaurant in Reedsport. If you are traveling the Oregon West Coast, this place is a must stop. It's the kind of restaurant you want down the block from your home. Only two meals here ... so sad. For more information about this awesome place, go to <a href="http://harborlightrestaurant.com/">harborlightrestaurant.com</a>.<br />
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Harbor Light is on US-101, I guess it's a US highway. It goes along the coast from Washington to California. It's on the northern part of Reedsport. The place has about three other interesting restaurants there, but this is the one the hotel people recommended. The staff runs the place well. The cooks are given freedom to make specials that they are interested in cooking. It's obvious that the people there like what they do.<br />
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<span style="font-size: x-large;"><b>Breakfast-----------------------------------------------</b></span><br />
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<b><span style="font-size: large;">Stuffed French Toast:</span></b><br />
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Cream cheese stuffed French toast is common in Oregon breakfast places. But this one is stuffed with marionberries. The marionberry was developed at Oregon State University in cooperation with the US Department of Agriculture. This stuff is so good that it has dominated the blackberry market in Oregon. <br />
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I'm on a road trip with my college friend Eric Bouler when we stopped here for breakfast. I was hoping he would choose something else so I could get this for breakfast, and he did. Below, Eric is sopping up his toast in what I left on my plate. "Better than the stuff in the packets," he said. My guess is that he's right. This was the best stuffed French toast I have ever ingested. <br />
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<span style="font-size: large;"><b>Standard Egg Plate:</b></span><br />
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Great Oregon bacon! Eric enjoyed his food, but he could have ordered something more exciting. But most of my breakfast partners are that way.<br />
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<span style="font-size: large;"><b>Biscuits and Sausage Gravy:</b></span><br />
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Great biscuits, great gravy, and lots of sausage. Need I say anymore?<br />
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<span style="font-size: x-large;"><b>Dinner----------------------------------------------------</b></span><br />
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<span style="font-size: large;"><b>Red Beans & Rice Soup:</b></span><br />
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This was spicy, so no Tobasco Sauce went into this soup. This was the soup de jour, and the cooks are allowed to pick what soup they prepare on a given day. <br />
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You probably heard the old joke: Customer: "Hey, what's the soup de jour?" Wait Staff: "I don't know, it changes daily."<br />
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<span style="font-size: large;"><b>Seafood Pot Pie:</b></span><br />
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Where else but the Oregon coast, do you get a pot pie with seafood in it. They also have a chicken pot pie, but why? Scrumptious! This dish is rib-sticking scrumptious. Shrimp, scallops, crab, and whatever. If I ate here on a regular basis, this would be a favorite of mine.<br />
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<span style="font-size: large;"><b>Pulled Pork Sandwich with Onion Rings:</b></span><br />
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Eric let me taste his pulled pork and gave me an onion ring. These crisp onion rings were fried in a beer batter. Fresh onions fried crisp, not greasy ... the perfect onion rings. This was the best onion ring that I have ever eaten!<br />
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The pulled pork was to die for. Great pork flavor cooked tender in a tasty barbecue sauce that enhanced the flavor and not overwhelmed it. I just love this place.<br />
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<span style="font-size: large;"><b>Desserts:</b></span><br />
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Looks great but I was too full to try any. Top shelf is the peanut butter pie and the bottom shelf is the chocolate pie.<br />
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Above are several cobblers. I think one of them is marionberry. <br />
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<b><span style="font-size: x-large;">Breakfast Menu---------------------------------------</span></b><br />
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Skip the hot oatmeal. You can get that stuff at home. Look at the hashbrown specials: salmon browns, prime-rib browns, pulled-pork browns!<br />
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Look at those omelets: chile-relleno omelet and shrimp-avocado-swiss omelet! And that's just some of the stuff they have here for breakfast.<br />
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I wish I had more to show you, but I was only at Harbor Light for two meals.<br />
<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-22265533818831842212017-04-27T09:32:00.001-05:002017-04-27T09:32:43.357-05:00How to Make Sticky Buns<div class="separator" style="clear: both; text-align: center;">
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The Loft Coffee House in Spring Branch, Texas, uses too many pecans on their sticky buns even for Texans … and that's a good thing. <br />
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The new location for the Loft Coffee House is in Spring Branch South of the Guadalupe River on US-281 around 35 miles north of the city limits of San Antonio. It's about five miles north of where TX-46 intersects with US-281. If you are heading north, the coffee shop is conveniently located on the right side. <br />
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<b><span style="font-size: x-large;">Here is How the Loft makes their Sticky Buns</span></b><br />
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Yes, you can do this at home.<br />
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<span style="font-size: large;"><b>Preparing the Dough:</b></span><br />
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If you are not a baker or one who loves to bake, go to Sam's or Costco's to get dough already to go. They're usually sold in frozen balls. Most of us don't have the time and many of us the talent to kneed dough.<br />
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Roll out the dough. At home, granite counter tops or a marble cutting board works well, otherwise be ready to snow your surface with flour.<br />
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<span style="font-size: large;"><b><br /></b></span><span style="font-size: large;"><b>Seasoning the Dough:</b></span><br />
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Cover with brown sugar (which goes well in good coffee as well).<br />
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And now the cinnamon, the primary ingredient after dough.<br />
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Finally, add unrefined sugar. Here's what it looks like after the seasoning.<br />
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<span style="font-size: large;"><b>Making the Rolls:</b></span><br />
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Roll the dough and cut it into three inch pieces.<br />
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The topping goes on the bottom for baking. Here comes the good stuff: Melt once stick of butter and stir in 2/3 cup of brown sugar. Cook on a low fire for a moment until all of the sugar is dissolved. Pour into the pan and add the pecans.<br />
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Tighten the rolls and put in the baking pan.<br />
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<span style="font-size: medium;">See how they are spaced. That gives each roll room to expand.</span>
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<span style="font-size: large;"><b>Baking the Rolls:</b></span><br />
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Bake in conventional oven at 250 degrees for 29 minutes. What? 29 minutes ... what is this, a train depot? What happened to 30 minutes. Okay, bake for 29 minutes. Let the rolls cool in the pan for five minutes before popping them out of the pan with a spatular.<br />
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Carefully remove each roll keeping as much of the topping as possible. The first one is the most difficult removal (Always is!). Remove one from the edge first. Save the middle roll for me.<br />
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You can either scrape the stuff left in the pan to put on top of the less endowed rolls or just eat the topping straight up. Guess which one I would do.<br />
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Ready to serve to guests (or hide in a corner alone somewhere with a roll of paper towels).<br />
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<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-77571474562647567312017-03-30T21:19:00.000-05:002017-03-30T21:19:03.805-05:00Schobel's Restaurant in Columbus TX<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqwJTtdwxOpo0b4nUYDdDqJe_v45-pssilZOII_I0G5ej0Q89WsH5yuefWU2kaewatrpMgOMO4JDtdQmklS9GEMAZJbMaS5DorZ6lgNqGGCWTZ6CUMgJUSZuMCpIeLdJ5pzMLrWNwGU4V/s1600/cover+photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqwJTtdwxOpo0b4nUYDdDqJe_v45-pssilZOII_I0G5ej0Q89WsH5yuefWU2kaewatrpMgOMO4JDtdQmklS9GEMAZJbMaS5DorZ6lgNqGGCWTZ6CUMgJUSZuMCpIeLdJ5pzMLrWNwGU4V/s400/cover+photo.jpg" width="400" /></a></div>
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Look at this sausage and egg. It's one of Schobel's new Benedict dishes. If you haven't been to Schobel's in a few years, then you need to make the stop in Columbus off I-10.</div>
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If you have never been to Schobel's, the restaurant is in Columbus between Houston and San Antonio. Take Exit 696 off I-10 and go north for a block and you will be staring at the front entrance. This is a must stop for breakfast or lunch.</div>
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<span style="font-size: large;"><b>Thea Rose:</b></span><br />
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Just your standard Eggs Benedict (poached eggs, ham, English muffin, and Hollandaise sauce), but with a kick ... salsa and jack cheese. This is a great dish to start the day with.<br />
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<span style="font-size: large;"><b>Western Omelet:</b></span><br />
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My cousin BJ snagged this dish on our road trip to DC. Ham-tomato-onions-bell pepper-chaddar cheese. It's one of four omelets that they make.</div>
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<span style="font-size: large;"><b>The Hudson:</b></span><br />
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Here is Eggs Benedict going down a different road: biscuits, sausage, poached eggs, cheddar cheese, all topped with cream gravy. I had this dish at another restaurant (now closed), and they called it Eggs Benedict Arnold. This mutation of Eggs Benedict is a favorite of mine.<br />
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<span style="font-size: large;"><b>French Toast:</b></span><br />
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The bacon was an add-on. The French toast was great: homestyle bread, powdered sugar, and cinnamon. I added the butter and syrup.<br />
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<span style="font-size: large;"><b>The Bengal (aka Chicken-Fried Steak):</b></span><br />
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Nice size steak perfectly fried. I had to have it with biscuits and more gravy. The dish comes with eggs, grits/hash-browns. This plate will provide you with your calories, carbs, and fats for the day.<br />
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<span style="font-size: x-large;"><b><u>The Weekend Buffet</u></b></span><br />
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The buffet is served up to 10:30 on Saturday and Sundays. This is one of the more extensive country-breakfast buffets that I have come across. I did not show pictures of the cereal and fresh fruit options.<br />
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<span style="font-size: large;">Ham-Sausage-Bacon</span></div>
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<span style="font-size: large;">Biscuits & Sausage Gravy</span></div>
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<span style="font-size: large;">Fried Chicken Strips & Gravy</span></div>
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<span style="font-size: large;">Potatoes & Scrambled Eggs</span></div>
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<span style="font-size: large;">Bread Pudding</span></div>
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Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-86715131473209165582017-02-23T11:52:00.000-06:002017-02-23T11:52:01.798-06:00Cafe Deluxe of Washington DC<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlSBIIuvNJu_56069qw4DErf974iw8gJR0gxBlA0WeKdCN_KplZje2QkKNFBWYmsFbqY3FfHmPCtGEp1Zm72Mdb8feleK9on1ZsRY46VcryrpqckP6sEp41Db3wsVG_JuzLHXItKdOGU/s1600/IMG_3494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlSBIIuvNJu_56069qw4DErf974iw8gJR0gxBlA0WeKdCN_KplZje2QkKNFBWYmsFbqY3FfHmPCtGEp1Zm72Mdb8feleK9on1ZsRY46VcryrpqckP6sEp41Db3wsVG_JuzLHXItKdOGU/s400/IMG_3494.JPG" width="400" /></a></div>
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Left to my own in a strange place, I can be counted on for finding a good restaurant for breakfast. And that I did in Washington, DC, near Dupont Circle. Cafe Deluxe has a nice mix of fancy and just regular dishes for that first meal of the day.</div>
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There are several locations in Virginia and DC. This one is about two blocks off Dupont Circle. Google to find it rather than relying on me for directions in DC.<br />
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<span style="font-size: large;"><b>Croque Madame:</b></span><br />
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<span style="font-family: 'GalaxiePolaris'; font-size: 11.000000pt;">One of my favorites. Here it is: Thick Texas toast and Black
Forest ham covered with melted gruyere cheese and a pan fried egg. This dish is served with great breakfast potatoes. </span><br />
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<span style="font-size: large;"><b>Crab Cake & Fried Green Tomatoes Benedict:</b></span><br />
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Here's how it works: first lay a slice of fried green tomato in a bed of roasted corn and tomato relish, next comes the lump crab cake, then a poached egg, and all of that covered with Old Bay hollandaise sauce. All of that times two with breakfast potatoes on the side. Note that I'm ignoring the fruit cup.<br />
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<span style="font-size: large;"><b>Spinach & Feta Omelet:</b></span><br />
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My daughter, Michelle, ordered this one with a side of bacon. I tasted it and it was wonderful. They also have a ham and gruyere omelet. That one is on my bucket list.<br />
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<b><span style="font-size: large;">Biscuits and Sausage Gravy:</span></b><br />
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Biscuits and sausage gravy is always a favorite of mine. Look at that artery-sticking gravy. Yum! Of course, I had to get sausage paddy with it.<br />
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<span style="font-size: large;"><b>The Burger!</b></span><br />
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This was my first meal here. An $8 burger in DC is a deal, and it was a great burger.<br />
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<span style="font-family: 'GalaxiePolaris'; font-size: 11.000000pt; font-weight: 700;">The Porter Burger</span><span style="font-family: GalaxiePolaris; font-weight: 700;"><span style="font-size: xx-small;">: </span></span><span style="font-family: 'GalaxiePolaris'; font-size: 11.000000pt;">Angus Beef, Provolone, Porter Mayo, Porter Braised Onions, Sautéed Cremini
Mushrooms, Bacon, Onion Poppy Seed Bun. It doesn't get any better than that.<br />
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<span style="font-size: large;"><b>Bucket List: The Milkshakes</b></span><br />
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Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-6360766785305351462017-02-02T19:11:00.002-06:002017-02-02T19:11:18.398-06:00Egg & I Restaurants<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX7tSqJcFjVx5gBC6NvbyR3gn5bgcHd_Xu6JAIUpzZBLZ6mN6JAJWm7cfK_bbMiOcLWy9vw_7121p2-ZjPuZm52AleUe1vtgGRSoDt__wLJSH3qoqPHTuQO0nTFRDgNwvQ_0YrHZaPxfm/s1600/sausage+w+sage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX7tSqJcFjVx5gBC6NvbyR3gn5bgcHd_Xu6JAIUpzZBLZ6mN6JAJWm7cfK_bbMiOcLWy9vw_7121p2-ZjPuZm52AleUe1vtgGRSoDt__wLJSH3qoqPHTuQO0nTFRDgNwvQ_0YrHZaPxfm/s640/sausage+w+sage.jpg" width="480" /></a></div>
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The sausage paddies here are homemade and have this wonderful pork taste to them.</div>
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The Egg & I has locations across the southwest, but the food does not taste like chain restaurant food. So I am exercising my prerogative to do a post on a nationwide chain, a small one though. This one is located on Sonterra Boulevard in San Antonio. Just take the Sonterra exit off US-281 in north San Antonio, and head west. <br />
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The restaurant chain was started by Rayno and Patty Seaser in Colorado. After spreading through much of Colorado with their great restaurants, The Seaser's moved into the rest of the southwest: Nevada, Utah, Arizona, New Mexico, and Texas. I have only eaten at the three locations in San Antonio, and all three produced great breakfasts. My guess is that the quality control extends to all of their locations. Thanks to Rayno and Patty for such great egg dishes.<br />
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<span style="font-size: large;"><b>Chicken-Fried Steak:</b></span><br />
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Great tasting chicken-fried steak comes with eggs and crisp biscuit. The gravy is not the lily-white stuff that other restaurants serve. There's a tint to the gravy which means to me that the flour is slightly browned before adding water (or milk).<br />
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<span style="font-size: large;"><b>Eggs Benedict:</b></span><br />
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This traditional dish comes with two English muffins and poached eggs topped with a Hollandaise sauce. But what is different with this plate is that it comes with smoked ham, and look how thick it's sliced. They top the while dish with chipped green onions. What's great about the Egg & I is that the servings are enough to fill the average eater, but not overfill. The portions are perfect.<br />
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<span style="font-size: large;"><b>Viva La France French Toast:</b></span><br />
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Egg-batter dipped sour-dough bread is dropped on a griddle and cooked until golden brown, then covered with powdered sugar. I put the butter and syrup on after. Yes, it comes with a meat option and two eggs.</div>
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<span style="font-size: large;"><b>Chili Rellano & Eggs:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEIs0NcHWKLzIxkLYH_SV7nULB95t9uUmsqNDX743K6wXW2DqU-gsQDUrWcp3Nux7j4xRYnUiWcT1gtkJjh4Y4eELM-fd6qLvzWxarFvps6jNW5RVzHM6NU1lU_TLL4BdqsqPSIFhsX1I/s1600/poblano-n-eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEIs0NcHWKLzIxkLYH_SV7nULB95t9uUmsqNDX743K6wXW2DqU-gsQDUrWcp3Nux7j4xRYnUiWcT1gtkJjh4Y4eELM-fd6qLvzWxarFvps6jNW5RVzHM6NU1lU_TLL4BdqsqPSIFhsX1I/s400/poblano-n-eggs.jpg" width="400" /></a></div>
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This place roasts the green poblano chiles and rolls them with jack and cheddar cheeses into an egg. The whole dish is topped with pork green chili sauce, lettuce, tomatoes, sour cream, and green onions. This is truly a tasty dish.<br />
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<span style="font-size: large;"><b>Mexican Omelet: </b></span><br />
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The Mexican omelet is one of a half dozen choices and is my favorite: chorizo sausage, chiles, and onions topped with cheese and salsa and folded in fried egg. This dish is topped with sour cream and green onion. <br />
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Note: you see grits on a lot of plates. This place makes the three-minute grits now.<br />
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<span style="font-size: large;"><b>Bacon & Egg Plate:</b></span><br />
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Here is their traditional egg plate. It comes with a choice of meat, bread, and ranch potatoes or grits. By the way, you can get turkey sausage here, but I just don't do pictures of it.<br />
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Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-23184191724316082942017-01-10T10:51:00.000-06:002017-01-10T10:58:59.835-06:00Plank Town, Springfield OR<div class="separator" style="clear: both; text-align: center;">
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Saturday and Sunday, Plank Town Brewing Company has brunch from 9 am to 3 pm. Above is fried egg and their homefries. </div>
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Plank Town is located on Main Street in downtown Springfield. Springfield has more locally owned breakfast places than their big sister community Eugene. My guess is that the chains have squeezed out many of the mom-n-pop restaurants in Eugene. Not so in Springfield. My other guess is that a lot of people from Eugene come to Springfield for breakfast.<br />
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<span style="font-size: x-large;"><b><u>Brunch Dishes</u></b></span><br />
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<span style="font-size: large;"><b>Biscuits and Bacon Gravy:</b></span><br />
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There are not too many places that have biscuits and bacon gravy. Usually sausage gravy rules. The biscuits here are not ordinary; these biscuits are baked with cheddar and chives in the dough. I love when a restaurant does it different.<br />
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<span style="font-size: large;"><b>Quiche of the Day:</b></span><br />
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This dish, according to my memory, was an onion quiche with basil leaves. Look at those crisp homefries.<br />
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<span style="font-size: large;"><b>Plank Town Breakfast:</b></span><br />
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Eggs your way with choice of meat and bread with homefries. In Oregon, the primary choice for breakfast meat is thick applewood-smoked bacon. Love the bacon in Oregon, always cooked perfectly crisp. Choice of bread here was the cheddar-chive biscuit.<br />
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<span style="font-size: large;"><b>Applewood-Smoked Ham Hash:</b></span><br />
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This dish is their leadoff on the brunch menu: applewood-smoked ham with potatoes, mushrooms, onions, and kale, topped with two eggs and an Irish cheddar sauce. I don't know what the kale does for it, but this is a great tasting dish for breakfast. The bread choice here is a marble rye.<br />
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<span style="font-size: x-large;"><b><u>Lunch Dishes</u></b></span><br />
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<span style="font-size: large;"><b>Main Street Burger:</b></span><br />
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Their hamburger is a half pound of ground beef served with house-made thousand-island dressing and Swiss cheese. <br />
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<b><span style="font-size: large;">Mushroom Dip Sandwich:</span></b><br />
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The sandwich on this plate is mushroom dip: sautéed mushrooms and onions with roasted peppers and garlic, baby kale, and swiss cheese on a ciabatta. The beer cheese is for dipping. There are five other sandwiches on their menu. On my bucket list are the smoked tri-tip sandwich and the apple and pork dip sandwich.</div>
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<b><span style="font-size: x-large;"><u>Brunch Menu</u></span></b><br />
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Three items on my bucket list are the Monte Cristo, Chilaquiles, and Smoked Steelhead Eggs Benedict. <br />
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<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-75887474300250352812016-12-13T13:29:00.001-06:002018-03-29T09:13:52.368-05:00Breakfast New Orleans Style<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7U8CpOldrPsCU8KjNKyQFvW_aGT4HAx9O-2XscEyTZTwzmD7UOCtKA5YX5iwrwR2gyxvkxXjcHN6rNcv7VIatqAmoSj080A8xzoCt1n_tVe81G1wQuMe0I0Jw66JoTJcSp5dUdCTvoc/s1600/cover+photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7U8CpOldrPsCU8KjNKyQFvW_aGT4HAx9O-2XscEyTZTwzmD7UOCtKA5YX5iwrwR2gyxvkxXjcHN6rNcv7VIatqAmoSj080A8xzoCt1n_tVe81G1wQuMe0I0Jw66JoTJcSp5dUdCTvoc/s320/cover+photo.JPG" width="250" /></a></div>
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<b>Grits & Debris</b></div>
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Chowing out in NOLA is a favorite pastime for me. I grew up in the Crescent City. Here are some of my favorite local breakfast plates and the half-dozen restaurants that make these dishes. I'll let you Google the restaurants for their location. By the way, all of these breakfasts in these places that serve really good food.</div>
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Coffee in NOLA is generally thick, really thick, but smooth. Warning though, some places make it so thick that they add salt to take out the bitterness. If you don't like a slight salty taste to your coffee, go decaf. </div>
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<span style="font-size: large;"><b>Shrimp-n-Grits:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKhrtkx2bEmz54f_3ATYuZNaEJcaJdLIqoP6sQv-ji13Ale8EJ_3thJV71PG0shU0xFM1Q8_7UGf7nEUtlVq74vgFqr2ow06rGDIoaDpY55EQmEhB2SKJr6dkaM1UYOQSXqMgq6qrO10/s1600/Betsy%2527s+Shrimp+%2526+Grits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKhrtkx2bEmz54f_3ATYuZNaEJcaJdLIqoP6sQv-ji13Ale8EJ_3thJV71PG0shU0xFM1Q8_7UGf7nEUtlVq74vgFqr2ow06rGDIoaDpY55EQmEhB2SKJr6dkaM1UYOQSXqMgq6qrO10/s400/Betsy%2527s+Shrimp+%2526+Grits.JPG" width="400" /></a></div>
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Betsy's Pancake House on Canal Street near Broad Street is a 30-year favorite of local New Orleans residents. Yes, they make pancakes and lots of them. Here is a NOLA favorite, shrimp-n-grits. Betsy puts into the dish a little cheese, a lot of green onions, and a hint of thyme (a creole seasoning favorite). This dish is meant to be eaten with a spoon, and there is nearly a shrimp in every bite.<br />
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<span style="font-size: large;"><b>French Toast on French Bread:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-iNYD7OCN6ss1g1CttPtZPgALJvhNi-xcGIZdvPwPTSgCbm3h0SyFZEV1n2j-boXXl-eW4y6uWKqDC2cwH-hsQISVM3bIK5Ga9VtIyV7HMzQ4_ocl05T9mZQQ7xSeo6c2SgfwgqLESA/s1600/C-Cafe+French+Toast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-iNYD7OCN6ss1g1CttPtZPgALJvhNi-xcGIZdvPwPTSgCbm3h0SyFZEV1n2j-boXXl-eW4y6uWKqDC2cwH-hsQISVM3bIK5Ga9VtIyV7HMzQ4_ocl05T9mZQQ7xSeo6c2SgfwgqLESA/s400/C-Cafe+French+Toast.JPG" width="400" /></a></div>
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Unfortunately, in the city that is famous for French bread, not all NOLA restaurants make French toast on French bread. But Metairie's Corner Cafe does. And it comes with plenty of powdered sugar and cinnamon. Those two sausages on the plate would have never made it through the meal, so I called up reinforcements -- a side order of sausage. Four links work for five slices of French toast.<br />
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<span style="font-size: large;"><b>Crawfish Creole Queen:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwedkEOE4WQJCwT-VirAxEagA0aYhWNaQBxFeYlN1kV8jPP-9-H7AiyHBQIaII6vh-w-yB-CVW9Qiw-vbhaAfsDx6AD-y8T16xdj__X85EcIdj-3xHeLMI64N3KMrkl2GFXBy2leCH_xU/s1600/Crawfish+Creole+Queen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwedkEOE4WQJCwT-VirAxEagA0aYhWNaQBxFeYlN1kV8jPP-9-H7AiyHBQIaII6vh-w-yB-CVW9Qiw-vbhaAfsDx6AD-y8T16xdj__X85EcIdj-3xHeLMI64N3KMrkl2GFXBy2leCH_xU/s400/Crawfish+Creole+Queen.JPG" width="400" /></a></div>
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Dot's Diners of Jefferson Parish cooks up this decadent dish for breakfast. Dot has six mom-n-pop style diners throughout Jefferson which is just outside of NOLA. This crawfish dish is an open-face grilled biscuit covered with two eggs (any style), Dot's own Crawfish Julie sauce, and Swiss cheese. Talk about good. Note the hashbrowns are brown, they way they should be, not hash whites or half browns like in the big chain restaurants.<br />
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<span style="font-size: large;"><b>Waffles West End:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkqEIAVQunXMTRPGerTM_ot5SpiphvF4aZrRarmJLfX0WqUl1oZigOT-EG-QX2OLkMk8jynfe_uDihB1ZiS0sRg5nPdzL4f4gFv2w2B21by-iBcdfDHmJ-2tzDIHny5F81CydnUOXg_Q/s1600/Roussel%2527s+Waffle+West+End.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkqEIAVQunXMTRPGerTM_ot5SpiphvF4aZrRarmJLfX0WqUl1oZigOT-EG-QX2OLkMk8jynfe_uDihB1ZiS0sRg5nPdzL4f4gFv2w2B21by-iBcdfDHmJ-2tzDIHny5F81CydnUOXg_Q/s400/Roussel%2527s+Waffle+West+End.JPG" width="400" /></a></div>
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Russels was the very first place I blogged several years ago. It was my Mom's favorite place to go for breakfast. What makes Waffles West End so good is the fried chicken breasts. Both the meat and the batter is seasoned. The trick to that is using low salt seasoning mixes. That way you can season both without the flavor being too salty. On the side is a spicy maple sauce. I used it as a chicken dipping sauce.<br />
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<span style="font-size: large;"><b>Crabcake Benedict:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37jHTEpjoQ9FjVfN9_sLC2gdxoLmdjxxj-EHQGU4nrpJNLROymHwr9UIQOkqMqBV38rrU8PgmEC092ufeW7Ohj1bXeBWmKYvKnGnYskFW8X2v20nuSQEKq22m6O3HVDFqjoWeLg5peMI/s1600/Crabcake+Benedict+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37jHTEpjoQ9FjVfN9_sLC2gdxoLmdjxxj-EHQGU4nrpJNLROymHwr9UIQOkqMqBV38rrU8PgmEC092ufeW7Ohj1bXeBWmKYvKnGnYskFW8X2v20nuSQEKq22m6O3HVDFqjoWeLg5peMI/s400/Crabcake+Benedict+2.JPG" width="400" /></a></div>
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Crabcake Benedict is a mainstay of most New Orleans breakfast places. All three of the previously mentioned places have it. This one comes from the Abita Cafe just 45 minutes from the Greater New Orleans Area. Just cross the Causeway Bridge over Lake Pontchartrain, get on I-12 East, and then get off and go north on LA59. These crab cakes are served on grilled biscuits and topped with poached eggs and Hollandaise sauce. Some places have biscuits or English muffin, and some places just the crabcake. Russels does it with just the crabcake and poached eggs.<br />
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<span style="font-size: large;"><b>Grits & Debris:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezo2DaQj7VhIJ-KG_nKqx0_KY67p1bHwJSfJ0oByOINeIIt9KDz1DgWiyB006YLEGAF8RpMCIwmeuZpPpNhDhdQfMD65pyIM3SZU5PGgCmjhEaVF5KU_hPVXHcAXnG0I_tCs5j__-2rM/s1600/Grits+%2526+Debris.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezo2DaQj7VhIJ-KG_nKqx0_KY67p1bHwJSfJ0oByOINeIIt9KDz1DgWiyB006YLEGAF8RpMCIwmeuZpPpNhDhdQfMD65pyIM3SZU5PGgCmjhEaVF5KU_hPVXHcAXnG0I_tCs5j__-2rM/s400/Grits+%2526+Debris.JPG" width="400" /></a></div>
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Here's a dish that I have found only at two restaurants. The grits and debris displayed above is from Mother's Po-Boy Restaurant. The other place is one is the Abita Cafe. Abita also has biscuits and debris, and that dish is on my bucket list. Here is a photo of biscuit's and debris that I innovated with extra debris when I was at Mother's. Mother's has to add this to their menu.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HU5TTcdeLUyzCk6PlsKyEuPnAp1wDfqvY4KSJs-Vn2vckG7JtTQGKXpgvB59i6J9IPShqDOuejzhWw3jKtBoH0L51lZdlXuTY6o6jGw3Bxe48cIN2pBBNSFJ0NCjiNLy9QZ6JQbwDHI/s1600/Debris+on+Biscuits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HU5TTcdeLUyzCk6PlsKyEuPnAp1wDfqvY4KSJs-Vn2vckG7JtTQGKXpgvB59i6J9IPShqDOuejzhWw3jKtBoH0L51lZdlXuTY6o6jGw3Bxe48cIN2pBBNSFJ0NCjiNLy9QZ6JQbwDHI/s400/Debris+on+Biscuits.JPG" width="400" /></a></div>
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Debris is the left over chuck that has been cooked down the day before for gravy for hot roast beef po-boys. They serve this succulent leftover the next day on top of either grits or biscuits at Abita and on top of grits at Mother's.</div>
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<span style="font-size: large;"><b>Fried Andouille-Sage Grits:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTFP072V4W8MJjSsYKa9HByciHBH6DLaLcPz9HnoF0UlSxW0wZWu233L54AhDcIbI5Tg39qOS2m1TsN6qGmhSJ_6AYBdL5lmLbONNJWc6KnKfjuhFcF3JMrsYZOrK2k6cy0X4SSNzcWQ/s1600/fried+grits+%2526+andouille.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTFP072V4W8MJjSsYKa9HByciHBH6DLaLcPz9HnoF0UlSxW0wZWu233L54AhDcIbI5Tg39qOS2m1TsN6qGmhSJ_6AYBdL5lmLbONNJWc6KnKfjuhFcF3JMrsYZOrK2k6cy0X4SSNzcWQ/s400/fried+grits+%2526+andouille.JPG" width="400" /></a></div>
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Russels must have concocted this dish on one hungry morning. Cooked grits are mixed with sage and crumbled andouille sausage, then made into paddies and deep fried. The final dish is coated with a béchamel sauce (butter, flour, cream, and whatever). <br />
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<span style="font-size: large;"><b>Grits & Grillades:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1612Wg-9R7qW4mOWYRjGFiEQ6NkhBOpYP1cW050VG916YFxD2pclLOcQ-3c7BgVjK830tRiPqvKGpZAcMmly6YBP32X6MvxMX00fx6J7Cd93DjxXBuMo8wdhE0Sb-VKm41MCVHTvvgs/s1600/P9200692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1612Wg-9R7qW4mOWYRjGFiEQ6NkhBOpYP1cW050VG916YFxD2pclLOcQ-3c7BgVjK830tRiPqvKGpZAcMmly6YBP32X6MvxMX00fx6J7Cd93DjxXBuMo8wdhE0Sb-VKm41MCVHTvvgs/s400/P9200692.JPG" width="400" /></a></div>
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This dish comes from a restaurant which has recently re-opened and then closed again -- Louie and the Red Head Lady. This was their signature dish: sautéed veal served with Chef Louie's special gravy. My guess is that the gravy comes from what sticks to the bottom of the pan when the veal is sautéed. See the caramelized onions on top.<br />
When I do it, I season and flour baby veal; then brown the veal in butter. Afterwards, I put cold water in the hot pan to release the flour and flavor that stuck to the bottom of the pan. Careful, some pans don't react well to going from hot to cold. This dish is one of the BEST breakfasts that has ever passed my taste buds. Grits were meant to be topped with Chef Louie's grillades gravy.<br />
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<span style="font-size: large;"><b>Crawfish Omelet:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Xi997fQqVOwaTTbU1nlTEPxo8LX5j4VlznYHYIcEdXPWuOs_wffszp9solKFvJdr7r1AdbX9vfEj9YXpcu_zd9AiyNvuQcKVD-XdKtkdxBngLPG_PnM2S9snCO4COBUnxmjsFm1v46M/s1600/Crawfish+Omelet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Xi997fQqVOwaTTbU1nlTEPxo8LX5j4VlznYHYIcEdXPWuOs_wffszp9solKFvJdr7r1AdbX9vfEj9YXpcu_zd9AiyNvuQcKVD-XdKtkdxBngLPG_PnM2S9snCO4COBUnxmjsFm1v46M/s400/Crawfish+Omelet.JPG" width="400" /></a></div>
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Back to Corner Cafe for a crawfish omelet. Picked upon this dish on the ride out of NOLA on my return trip to Texas. Cream crawfish sauce on scrambled egg. Really good. Next time I'll get them to add cheddar. Look at that biscuit, nice and crisp, but not burnt ... cooked all the way through. So far this is my favorite biscuit in NOLA. NOLA.com had a contest and declared the Corner Cafe's biscuit number three in the city.<br />
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<span style="font-size: large;"><b>Fried Oyster and Bacon Omelet:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22Kq3ihDqL3XP56mAhfKJ12GFMblaOJO6Y9WW68B3LmT0zNsZpMeTJ1CDotDSYWpym0qVVLlwKDBmB9OBfauj47eUQs1cPJpsOT9nMkXwIspg8FgZQB6dPnWPG6zGcF9g7ckDrv8AR4Q/s1600/IMG_4688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22Kq3ihDqL3XP56mAhfKJ12GFMblaOJO6Y9WW68B3LmT0zNsZpMeTJ1CDotDSYWpym0qVVLlwKDBmB9OBfauj47eUQs1cPJpsOT9nMkXwIspg8FgZQB6dPnWPG6zGcF9g7ckDrv8AR4Q/s400/IMG_4688.JPG" width="400" /></a></div>
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Russel's calls this the Big Easy Omelet, and it has fried oysters and bacon! I didn't know that those two go together so well. Also complementing the omelet are diced tomatoes, green onions, and cheddar cheese. All of that is topped with Russel's homemade Remoulade sauce. Ohh so good!<span style="font-size: large;"></span><br />
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<span style="font-size: large;"><b>Bucket List: Crabmeat Omelet. </b></span><br />
Several places offer it. Will update post on my next trip.<br />
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<b><span style="font-size: large;">Beignets:</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij16gSYUZoXb2oYbTLRJ5Q7RJ3OXhMIMQvcqxcCYgGM4E43W408abQDS9xqmzijM3prs0j8w1qdNUa4e_U_UaRBEYiDXjN67hTPn_wbF82KZjEoPxewUuNhDFHu4kR5j_Ow-K1m2_2pJw/s1600/Beignets_CafeMonde.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij16gSYUZoXb2oYbTLRJ5Q7RJ3OXhMIMQvcqxcCYgGM4E43W408abQDS9xqmzijM3prs0j8w1qdNUa4e_U_UaRBEYiDXjN67hTPn_wbF82KZjEoPxewUuNhDFHu4kR5j_Ow-K1m2_2pJw/s320/Beignets_CafeMonde.jpg" width="320" /></a></div>
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Native or tourist, coffee and beignets are a favorite here in NOLA. Cafe Du <u>Monde</u> lives up to its name ... it's where the <u>world</u> comes for coffee au lait and fresh beignets in the French Quarter. Also serving beignets is Morning Call, both in the French Quarter, in City Park, and at Lakeside Shopping Center. The above photo comes from Morning Call in City Park.</div>
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Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-91276542745985938742016-10-13T08:23:00.000-05:002016-10-13T08:23:54.426-05:00Bonnie's Kitchen of Denton<div class="separator" style="clear: both; text-align: center;">
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A bite of bacon, onion, egg, and cheese omelet. More like four bites. Welcome to Bonnie's Kitchen. The food is good and you can get a table during their Sunday breakfast buffet.<br />
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Bonnie's is located on I-35 just north of Denton. Take Exit 471, and it's on the east side where the TA Truck Stop is located.<br />
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Hey Denton people, wake up! This place has a fantastic breakfast and plenty of tables on Sunday. Take a drive to the north and enjoy the food. The drive will be more pleasant and quicker than the wait at a breakfast place in the city. And on this buffet, you can get eggs the way you want them.<br />
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<b><span style="font-size: large;">French Toast & Sausage Links:</span></b><br />
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Sausage links are popular here in North Texas and Oklahoma. The batter for the French toast must have had vanilla and a very slight hint of cinnamon ... a really good taste combo.<br />
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<span style="font-size: large;"><b>Two by Four Plate:</b></span><br />
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The French toast was part of the egg plate shown here. Look at those hash browns ... they're brown not white. That's why they call then hash browns. I don't like the white hardly cooked ones.<br />
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<span style="font-size: large;"><b>The Sunday Buffet:</b></span><br />
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I ordered a two-egg omelet and look at all of the bacon and onions the cook is going to put on my omelet! Below is a quick photo of the almost finished product. In a moment, the cheese will melt from the heat of the egg.<br />
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Of course I had to have biscuits and gravy, and what's B&G without the sausage.<br />
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The nice thing about a buffet is that one can create his/her own dishes:<br />
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Biscuits & Bacon<br />
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Biscuits & Ham</div>
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Biscuits & Sausage Paddies</div>
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<span style="font-size: large;"><b>Here is the Buffet!</b></span></div>
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Yes, I was by myself and ate all of the buffet food listed above. Mom raised me not to waste food.</div>
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<br />Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-39803626650235090742016-09-24T09:09:00.000-05:002016-09-24T09:09:12.383-05:00Addi's Diner of Springfield, OR<h2>
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That dark stuff is the cinnamon inside of Addi's French toast. This is really great stuff. </div>
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Addis is a block off Main Street in Springfield. I don't know how the mom-n-pop restaurants survive here. There are more than nine of them in the Main Street area serving breakfast, not counting the bars, delis, and ethnic restaurants. The people of Springfield take good care of their restaurants, and my guess is that several from Eugene cross the corporate lines to help out.<br />
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<span style="font-size: large;"><b>Giant Pancake:</b></span><br />
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Addi's is home to the giant pancake. Pictured above is my grandson's breakfast and that looks like a small one. Their giant pancake varies in size and nobody complains because there always seem to be leftovers. One of them had to be almost 18-20 inches diameter. Man, that's family size. How do they flip it? My guess is that most of them are two forks wide.<br />
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<span style="font-size: large;"><b>Cinnamon-Roll French Toast:</b></span><br />
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Somehow they make this huge cinnamon roll swirl, bake it, and slice it pancake size. Then they egg-batter it and cook it again. The French Toast is dribbled with icing and served. This is one of the best renderings of French toast that I have ever had. I ordered four link sausages to go with it. The pork in the sausages is really tasty and makes a savory companion to their cinnamon-roll French toast.<br />
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<b><span style="font-size: large;">Whatchamacallit Sandwich:</span></b><br />
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Their Whatchamacallit Sandwich is a Monte Cristo Sandwich in the swanky restaurants, many of which will sell it for double what you'll pay at Addi's. And Addi's is just as good. Basically it is a hame and swiss melt that is dipped in egg batter and fried. The flavor is rich, very rich.<br />
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Look at those hash browns. Yes, they're brown, not white, the way I like them. Need the hash browns to go in between the sandwich bites. Their Whatchamacallit is too rich for me to eat one bite after another.<br />
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<b><span style="font-size: large;">Egg and Meat Breakfast: </span></b><br />
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Thick Oregon quality bacon and link sausage, now that's a breakfast plate. And look at those potatoes, slice thin and fried. All that's needed is catsup. <br />
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<span style="font-size: large;"><b>Biscuit & Gravy:</b></span><br />
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OMG! Look at the size of that biscuit! Not enough gravy for all of that biscuit!<br />
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<b><span style="font-size: large;">Kid Friendly Place:</span></b></div>
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In addition to having giant pancakes and kid friendly food, Addi has a toy box. If you're a kid, it doesn't get any better than this!<br />
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<span style="font-size: large;"><b>Chicken-Fried Steak: </b></span><br />
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<span style="font-size: medium;"><br /></span><span style="font-size: small;">The chicken-fried steak here is delicious, flavored with salt, onion, and garlic. This is better than most places. It comes with a eggs anyway you want, a choice of potatoes, and bread. I ordered their biscuit and eggs over-easy. Also ordered potato skins. Who has potato skins for breakfast! Even bars that serve breakfast don't have this treat! I took the leftover potato skins home and melted pepper-jack cheese on them for lunch.</span><br />
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Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0tag:blogger.com,1999:blog-1580611382360712140.post-41544783754078541482016-07-12T22:28:00.000-05:002016-08-03T19:54:44.939-05:00Abita Cafe of Abita Springs Louisiana<div class="separator" style="clear: both; text-align: left;">
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New Orleans breakfasts at their best: grits & debris.</div>
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French Toast made the way it's supposed to be made.</div>
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Abita Springs Cafe on LA59 north of I-12 near Covington, Louisiana. Thanks to my brother Joe for finding this place. <br />
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Abita Springs is a sleepy community first made famous from its spring water. You drive four blocks in any directions, you are out of town. This place and its outlying area boasts a brewery, a coffee-bean roasting plant, a water bottling plant, a restaurant, and a bakery ... a worthwhile stop if you live in Baton Rouge, New Orleans, Covington or Slidell. <br />
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If you wait until 9 a.m., the drive from New Orleans is around 45 minutes.<br />
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<span style="font-size: large;"><b>Meatlovers' Omelet:</b></span><br />
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The breakfast trinity of meats: hickory ham, applewood bacon, and sausage. The omelet is topped with cheddar cheese. And look at that biscuit! The hashbrowns are brown, not white. I just hate white hashbrowns. <br />
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<b><span style="font-size: large;">New Orleans French Toast:</span></b><br />
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Not just French toast, but New Orleans French toast. "What's the difference?" you ask. French bread! New Orleans French toast is made the way you're supposed to make French toast ... on French bread.<br />
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<span style="font-size: large;"><b>Abita Star:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kjsraxQY_lBFKr2fkVgt1wcD6OYJC6c7pWq6T28lHumEqhQA_OjrWgN2mZaaxOAFZOVBg2jDJBFwPg5Fl6j2ERvLwfheyfYg6-YpRknRPjJMnGOVYcMuIthHFmw-F1Mfc8x6EH2YLmc/s1600/New+Abita+Star.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kjsraxQY_lBFKr2fkVgt1wcD6OYJC6c7pWq6T28lHumEqhQA_OjrWgN2mZaaxOAFZOVBg2jDJBFwPg5Fl6j2ERvLwfheyfYg6-YpRknRPjJMnGOVYcMuIthHFmw-F1Mfc8x6EH2YLmc/s400/New+Abita+Star.JPG" width="400" /></a></div>
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Abita Star is this stack of stuff called breakfast. It starts with this awesome sugar-cured ham which I will get with my French toast next time. The ham's so good that it will be my meat of choice on just about any dish here. Next in the stack are their hashbrowns. On top of that is an egg your way. The climax is the coating of everything with sautéed mushrooms, red & green peppers, and onions.<br />
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<span style="font-size: large;"><b>Cafe Breakfast Combo:</b></span><br />
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This is a classic egg breakfast with a choice of meats, breads, and sides. My brother ordered a second biscuit. The eggs are really fresh from the restaurant's own hen house. <br />
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<span style="font-size: large;"><b>Blueberry Pancakes:</b></span><br />
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Great pancakes, crisp on the outside and done on the inside. Not doughy at all. I would love these cakes with a thick slice of Abita's sugar-cured ham.<br />
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<span style="font-size: large;"><b>Coffee:</b></span><br />
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They have this stuff specially brewed for the Abita Cafe: Abita Springs Cafe Private Roast. You can get a bag ground or as beans to take to your house, then it's not private anymore. The cafe has its private roast made at the Abita Roasting Company.<br />
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<span style="font-size: large;"><b>Cajun Country Platter:</b></span><br />
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This is one of their two biggest platters, the Lumber Jack being the other. The Cajun Country Platter comes with cornbread pancakes (yes, you heard me right), hot sausage (this is a Cajun platter), hashbrowns, and a couple of eggs your way. And it doesn't stop there: biscuits and sausage gravy along with grits and debris. I took the sausage and pancake back to the condo for a snack.<br />
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<span style="font-size: large;"><b>Bucket List:</b></span><br />
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<li><b><span style="font-size: large;">Lumberjack </span>(sugar-cured ham, bacon, link and paddy sausage plus eggs, etc.)</b></li>
<li><b><span style="font-size: large;">Crabcake Benedict </span>(grilled biscuit, crabcake, poached egg & Hollandaise)</b></li>
<li><b><span style="font-size: large;">Blue Crab Omelet</span> </b><b>(sautéed onions & rooms topped with Hollandaise)</b></li>
<li><b><span style="font-size: large;">Biscuits & Debris </span>(debris is yesterday's chuck cooked down to strands)</b></li>
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<b><span style="font-size: medium;">The cafe also serves lunch and dinner along with Abita beer (one of my favorites). For more information, just follow the link to <a href="http://www.abitaspringscafe.com/">http://www.abitaspringscafe.com</a>.</span></b>Michael Langhttp://www.blogger.com/profile/05185301812064984062noreply@blogger.com0