Latest in Dining
Recipe: Spinach & Ricotta Shells
I have a habit with magazines to tear out the recipes that I want and then put them in a big pile...and there they sit. So I went through a pile recently and pulled some out I really wanted to make - first up:Spinach & Ricotta Stuffed Shells!It's rea...
Posted: 3/27/2013 8:30 AM in The Food Hussy!
Jeni’s Splendid Ice Creams: A Local, Splendid Delight
There's two main variables in ice cream: quality and type of ingredients. Thanks to these two things there are innumerable flavors, limited only by imagination. If you sample two ice creams of the same flavor but with different quality of ingredients...
Posted: 3/26/2013 7:38 PM in One Clean Plate
Keeping Calm and Carrying On
Panic attacks….the crushing, inability to breath, dizziness, and fiery pain engulfing my heart…the frightful feeling that my body was failing and every wall around me was closing in, waiting to break and bury me.Uncontrollable, constant panic attacks
Posted: 3/26/2013 7:02 PM in The Citie Report
Keeping Calm and Carrying On
Panic attacks….the crushing, inability to breath, dizziness, and fiery pain engulfing my heart…the frightful feeling that my body was failing and every wall around me was closing in, waiting to break and bury me. Uncontrollable, constant panic attacks...
Posted: 3/26/2013 7:02 PM in The Citie Report
ICE ‘N EZ brings East Coast Ices to Mason
Ever been to the Jersey shore? Then you know about Italian ice. The sorbet-like treat is the signature treat of summer on the boardwalk. Now Mason has an Italian ice store–and it’s not even summer yet. ICE ‘N EZ opened about a week ago in Mason across...
Posted: 3/26/2013 5:09 PM in Campbell’s Scoop
New Chef at M
According to the Cumin Facebook page, Matthew Cranert, most recently of Quan Hapa, is the new chef at M. in Hyde Park. That’s Cumin’s sister next-door restaurant that does wood-oven cooking. Best-tatooed chef in town.
Posted: 3/26/2013 5:09 PM in Campbell’s Scoop
Take Home Tano now open
Gaetano Williams, owner of Tano Bistro in Loveland, has opened a second, very different spot. While Tano’s is a casual restaurant for leisurely dinners out, with scallops and romano risotto or short ribs with leek potato cakes on the menu, his new place,...
Posted: 3/26/2013 3:03 PM in Campbell’s Scoop
Road Trip: Kentucky Bourbon Trail - Buffalo Trace & Town Branch
The hubby and I decided we needed a little weekend away - put that together with a Groupon and we had a mini-vacation! We took a couple days off work and headed to Elk Creek Lodge & Winery in Owenton, KY which is about 90 minutes south of Cincinnati ...
Posted: 3/26/2013 8:30 AM in The Food Hussy!
Reds Add Frisch’s to Starting Lineup
I have always wanted to write a headline like that. Despite the impending snowpacalypse (I am still waiting for it…), today was the media preview day for the Cincinnati Reds’ food, one of my favorite treats each year. I love taking my lunch hour and trying...
Posted: 3/25/2013 4:49 PM in wine me, dine me
Cocktail Hour: The Brooklyn
I often wonder if Martha Stewart gets emergency cleaning texts from her friends: “Martha! I have mustard on my shirt! What do I do?” Or if Alton Brown gets random cooking science phone calls from his sister-in-law, “I mixed milk in vinegar, what’s that...
Posted: 3/25/2013 9:18 AM in wine me, dine me
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