Mini beef pot pies! I got a new pie maker, so I’m using up #leftovers. I made a huge batch and froze them for future snacking. What #pies would you make in this nifty thing?
Last week, I had the pleasure of visiting The Federal Bar in North Hollywood. The place has a relaxed and fun vibe. We tried several cocktails and menu items, and the clear winners for our party were an appetizer and a side dish: the Mac N’ Cheese (with vintage cheddar, chorizo, and broccoli) and the Bacon Brussel Sprouts (with goat cheese and balsamic). We also enjoyed the Sriracha Chicken Bao but mostly stayed away from the Maple-Glazed Sweet Potato Tots, which came off way too sweet.
For our main courses, we had Buffalo Chicken Pizza, a Federal Burger, and the Fennel Braised Short Rib. They were all good options for a night out drinking in North Hollywood.
Although I’m not a beer person, I tried the Abita Purple Haze and absolutely loved it. The cocktails were strong and delicious, but a tad too sweet for me. We finished off our meal with a beer float (my first) made with Old Rasputin and Chocolate Ice Cream. It blew my mind. Thank you to our awesome waitress and everyone at Federal Bar!
(Photos by Michael Scott)
There’s not much more #relaxing than a post #Thanksgiving #rainy day.
These #bacon cups stole the show in our “#appetizers” category! #thanksgiving at L.A. Foodie!
Hanukkah is one of my favorite holidays because I love the ritual of lighting candles every night. It’s such a nice, cozy way to end each day when the weather is cold outside. When hosting a Hanukkah party, I like to have a few menorahs around the house, so when I need an extra one, I’ll make one out of fruit! This year I am making a citrus menorah. Just slice 4 limes in half and cut the bottom off one orange. Then carve little holes in each, big enough to put a candle in. This edible menorah might not last you 8 days, so you may consider making it on the last night. Happy Hanukkah!
By Erin Gleeson for The Forest Feast
Cool idea for a unique menorah :)
- Reblogged from forestfeast
Where do you go for special Christmas cocktails in L.A.?
And so it begins. I’m frying onions, celery, & garlic for the #Thanksgiving sausage stuffing!
#Homemade pizza on a Saturday night! Roasted #parsnips, #chicken, #ham, and soft #cheese on a white flour crust. VERY good :)
I’m a sucker for fancy candy. Get it? SUCKER! This box of sweet stuff is from Sugarfina, opening on Saturday in Beverly Hills :)
Fatty Yellowtail @ Ichiban In Glendale. We got a few gimmicky (but tasty!) fried rolls too, but this freshness was the winner. (at Ichiban Japanese Restaurant)