Saturday, March 30, 2013

I like to eat! - The Drafting Table

Another place I've been wanting to try - and having a deal on Travel Zoo helped make it happen. The Drafting Table is located close to Georgia State and you'll never find parking on the street.  But you can park in the parking garage that is connected to the building - and you can walk in the "back door" and be in the dining room (slighly awkward).

We enjoyed two appetizers (a beet salad and beer battered fried cauliflower).  Both were unique and fun...but I'll admit, I ate so much that by the time we got to the entrees - I took one bite and boxed the rest up.  We ordered the red bean burger and the steak.  I had had black bean burgers before - so I was intrigued.  Luckily - even the next day the burger was very, very good.  The steak was also enjoyed ;-)  Where this place missed the mark was the ice cream....I think it had a stout in it..?  Not a fan.

But great atmosphere and lovely decor!


Red Bean Burger & Fries

Wednesday, March 27, 2013

What's Cookin Wednesday

Slow-Cooker Creamy Chicken & Mushroom Pie


  • 8  ounces cremini mushrooms, stems trimmed and halved if large
  • carrots, cut into 1-inch pieces
  • medium onion, chopped
  • 1/3  cup  all-purpose flour
  • sprigs fresh thyme
  • bay leaf
  • 1 1/2  pounds  boneless, skinless chicken thighs (about 8)
  • kosher salt and black pepper
  • sheet puff pastry (half a 17.3-ounce package), thawed
  • 1  cup  frozen peas
  • 1  cup  frozen green beans
  • 1/3  cup  heavy cream


  1. In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
  2. Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.
  4. Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds. 

There's something I love about the ease of the crock pot!  Working two crazy hour jobs - sometimes it's the only way I actually cook during the week!

The use of frozen veggies makes this an easy winter dish!  I didn't use the puff pastry - I simply bought & baked biscuits that we put on top once we scooped it out of the crock-pot.  Super easy - super delicious.  I could have used a bit more spice, but simply added pepper when eating.

Saturday, March 23, 2013

I like to eat! - Highland Bakery

Oh how I love when people come to visit - I always have a list of places to try in my head.  If you ask my brother - he'll tell you stories about when he'd come and visit me in Brooklyn.  How all we did for the weekend was walk, eat and sleep (he did a lot of talking in the midst of all of that ;-)).  The one wrench in this whole plan - has been opening my own place...that has great food!  Now my guests just want to eat there!  :-)  I had been wanting to try out Highland Bakery for over a year, but I've heard lots of stories about the long lines on the weekends :-(   When my long distance roommate came to visit I took Friday off to hang with her...and I knew where we needed to go for breakfast.  I will say that the service was great and the food excellent....and I will let the pictures speak for themselves...

Peanut Butter French Toast

Cilantro Corn Pancakes

Wednesday, March 20, 2013

What's Cookin Wednesday

Slow-Cooker White Bean & Kielbasa Stew (from


  • 1  pound  dried white beans (such as great Northern or navy)
  • 14  ounces  kielbasa, halved lengthwise and sliced 1/2 inch thick
  • 4  cups  low-sodium chicken broth
  • 14.5-ounce can diced tomatoes
  • large onion, chopped
  • cloves garlic, chopped
  • 1  teaspoon  dried rosemary
  • 5  ounces  baby spinach (6 cups)
  • country bread, for serving


  1. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
  2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
  3. Just before serving, stir in the spinach. Serve with the bread.

Does it get any easier than this?  The fact that you don't have to soak the beans first is AWESOME!  This was hearty enough for winter, but also light enough for spring (thanks spinach!).  Also easy to freeze (don't put the spinach in until serving).

Monday, March 11, 2013

No. 84

There are many things people can do to pieces of furniture. Some of the good, and some of them not so good. I hope that what we do can be considered good.

This is what this dresser looked like to begin with. The top had a lot of problems, and had not been taken care of.

We glazed over the paint and primer, finishing it with a protective coat of wax. I was using polyurethane to finish pieces, but for some reason, it kept having a yellow tint on the white pieces. Therefore, I changed to wax. It does a beautiful job!