Pumpkin Pistachio Chocolate Chip Biscotti

Sometimes you just need to have those fall flavors all in one cookie. This pumpkin chocolate chip biscotti just shouts fall and gives you that warm feeling inside. Perfect with that espresso!

A perfect fall cookie. Not too sweet and full of spices!

Pumpkin Pistachio Chocolate Chip Biscotti

3 1/2  cups flour
1/2 salt
2 teaspoons baking powder
1 1/2 cup brown sugar
1 teaspoon cinnamon,


Little Smokies

Little Smokies Ken and his daughter Katie introduced these to me when Ken & I were dating. Now we make little smokies every holiday, parties and tailgating… These are quick and simple, can be done on any grill or stove top. Make a great last minute treat that your guests …

The post Little Smokies appeared first on Date Night Doins BBQ For Two.


Ghapama (Armenian Stuffed Pumpkin)

Ghapama: Hye Thyme Cafe

This is not a dish I grew up eating; I only actually came across it about two years ago. I have had it in the back of my mind that I wanted to try it but hadn’t gotten around to it yet. After seeing sooooo many different posts and conversations about it over the past few months, I decided it was time to finally give it a try, but all of a sudden, I couldn’t for the life of me find a pumpkin bigger than a grapefruit!

My intention was to make it and post about it before Thanksgiving for anyone who wanted to include it as part of their holiday, but I didn’t find the pumpkin until Tuesday, so even if I had made it that day and posted about it, that would probably have been to late for anyone to switch their plans.

From what I understand, this is a traditional holiday or celebratory dish originally baked in a tonir, a kind of open-pit oven. You may have seen them on television where you see Armenian women slapping sheets of dough for lavash (unleavened flat bread) against the side to bake. This particular dish is apparently so popular that it has its own song – Hey Jan Ghapama.

Although I understand that there are also versions that include meat, all of the recipes that I looked at were basically the same – a pumpkin stuffed with rice, nuts, and dried fruit, with honey, cinnamon, and butter. Almost all of them used almonds and walnuts, but I decided to go with pecans, pistachios, and almonds. It wasn’t until I sliced it open that I realized I had actually somehow forgotten to include the pecans. Oops! Some included an apple with the dried fruit – since apple pairs so nicely with cinnamon, that sounded like a good idea to me, so I included one as well.

If you look up the recipe, you will see that many people bake the pumpkin until it is almost blackened on the outside. I know myself well enough to know that had I done that, there is noooooooo way the pumpkin would have made it from the oven to the table in one piece! I baked mine until it was fully cooked and tender enough that I could push a toothpick all the way through it with no resistance.

It really does make a lovely presentation.  And what better to serve an Armenian dish like this on than a Tavloo (Backgammon) board platter – thanks sis!  :)

1 pumpkin (about 3 lbs)
1/4 c honey (see notes)
2 t cinnamon (see notes)
4 T butter
1 1/2 c rice
1/2 t salt
1/4 c each diced dried fruit (I used apricot, raisins, and prunes/plums)
1 small apple, diced (I left the skin on)
1/4 c each diced nuts (I used almonds, pistachios, and pecans)

  1. Preheat oven to 350.
  2. Carefully cut the top off the pumpkin, remove all of the seeds and strands from the inside (reserve the seeds to toasting), and dry the inside with a clean dish towel or paper towels.
  3. Stir together the honey and cinnamon, then heat in the microwave for a few seconds to thin it out and make it easier to spread – spread half the mixture inside the pumpkin. Drying the inside of the pumpkin helps the mixture adhere rather than just sliding off.
  4. Bring 2c water up to a boil, reduce the heat and add the salt and rice, cooking (covered) until most of the water has been absorbed and the rice is not yet fully cooked.
  5. Stir the butter into the rice to melt, then stir in the remaining cinnamon/honey mixture.
  6. Add the rice mixture to the fruit and nuts (or vice versa if your pot is big enough to accommodate everything), tossing to combine, then spoon the mixture inside the pumpkin.
  7. Pour about 1/4 c water over the top to help the rice finish cooking, put the top back on the pumpkin, and bake at 350 for about an hour – until a toothpick can be pushed all the way through with no resistance.
  8. Allow to cool for a few minutes, then remove the top and slice into wedges, using the ridges on the pumpkin as a guide. Use the knife to help move the rice into place on each wedge as you slice.
NOTES:  Most people melted the butter and poured it over the rice – I didn’t see the point and just stirred it in until it melted – up to you. They also didn’t combine the honey and cinnamon, just brushed some of the honey on the inside of the pumpkin and tossed the cinnamon with the rice, etc. To me, because the cinnamon goes so nicely with the pumpkin, I wanted some of that flavor right up against the flesh of the pumpkin – again, up to you. Two things I will definitely do differently next time are to increase the honey and the cinnamon. I sort of split the difference between the amounts I found referenced in other recipes, but to me, they are barely discernible and definitely need to be increased. Something else I was thinking about was sprinkling pomegranate arils over the top once sliced open. Not only would that add another color, burst of flavor, and a different texture to the dish, but the pomegranate is a very prominent symbol to Armenia.

Ghapama: Hye Thyme Cafe

Ghapama: Hye Thyme Cafe

Ghapama: Hye Thyme Cafe

Ghapama: Hye Thyme Cafe

Ghapama: Hye Thyme Cafe

Ghapama: Hye Thyme Cafe

Ghapama: Hye Thyme Cafe
Ghapama: Hye Thyme Cafe
Ghapama: Hye Thyme Cafe

© copyright 2012 – All rights reserved

Hye Thyme Cafe


Texas BBQ Wannabe: 145

145. Bonehead’s Texas BBQ (Lafayette, California) 

Updated list: 

1. Texas Smokehouse (Decatur, AL)
2. Hill Country Barbecue (Manhattan)
3. Dallas BBQ (Manhattan)
4. Tim’s Texas Bar-B-Q (Beijing)
5. Capital Q (Washington, DC) – RIP
6. Little Texas (Iasi, Romania)
7. Back Forty Texas BBQ (CA)
8. West Texas Barbeque Co. (Jackson, MI)
9. Dr. Hogly Wogly’s Tyler Texas BBQ (Van Nuys, CA)
10. Barn Burner Texas Barbeque (Pasadena, CA)
11. JR’s Texas Bar-B-Que (Sacramento, CA)
12. Texas West BBQ (3 CA locations)
13. Tootie’s Texas Barbeque (Cathedral City, CA)
14. Armadillo Willy’s Real Texas BBQ (Los Altos, CA)
15. The Original Texas Barbecue King (Los Angeles)
16. Longhorn Barbecue (3 WA locations)
17. Bubb’s Big Texas Style BBQ (Big Bend, WI)
18. The Texas BBQ Company (Northborough, MA)
19. DJ’s Texas Style BBQ (Lewiston, ME)
20. Serious Texas BBQ (3 CO locations)
21. Abbey’s Real Texas Bar-B-Q (San Diego, California)
22. Jake’s Authentic Texan Bar B-Q (Rensselaer, NY)
23. Buster’s Texas Style Barbecue (3 OR locations)
24. Howard’s Texas Barbecue Service (Portland, OR)
25. Bennett’s BBQ (CO, TN, & NC)
26. Kin Folks Texas Style BBQ (Altoona, IA)
27. Cecil’s Texas Style Bar-B-Q (2 FL locations)
28. Shaw’s Texas Style BBQ (Hercules, CA)
29. Backwoods BBQ (Corona, CA)
30. Cedar River Smoke House (Renton, WA)
31. Big Al’s Texas BBQ (Lehi, UT)
32. East Texas BBQ, LLC (Huntsville, AL)
33. Bonehead’s Texas BBQ (San Francisco, CA)
34. Huntsville Barbecue Company (Huntsville, UT)
35. Bart’s Texas Style BBQ (Traverse City, MI)
36. Roland’s Bar-B-Que Company (Hot Springs, AR)
37. Ralphies Texas Style BBQ & Ribs (Fairmont, WV)
38. Taste of Texas Bar-B-Q (Spencerport, NY)
39. Danny’s Little Taste of Texas (South Windsor, CT)
40. Taste of Texas BBQ (McCook, NE)
41. Lockhart’s BBQ (Royal Oak, MI)
42. Big John’s Texas BBQ (Flagstaff, AZ)
43. Big Star Texas Barbeque (Flagstaff, AZ)
44. Big Mouth BBQ (Great Falls, MT)
45. Bull Durham’s Texas BBQ and Steakhouse (West Chester, PA)
46. Texas Ribs and BBQ (Clinton, MD)
47. The Silver Spur Texas Smokehouse BBQ (Elm Grove, WI)
48. Elmer’s Authentic Texas BBQ (Battle Lake, MN)
49. Doc’s Texas BBQ & Burgers (Sonora, CA)
50. Dixie’s Smokehouse Texas BBQ & Rotisserie (Kings Park, NY)
51. Bob’s BBQ & Mexican Grill (Pattaya, Thailand)
52. Bob’s Texas BBQ (Boise, ID)
53. Hickory River Smokehouse (6 locations in OH & IL)
54. Texas Tony’s BBQ Shack (Naples, FL)
55. Roosters Texas Style BBQ & Steakhouse (Nashville, TN)
56. Lee’s Texas Style Bar-B-Q (Detroit, MI)
57. Texas Smokehouse Bar-B-Q (Woodinville, WA) – RIP
58. Austin BBQ (Wheaton, IL)
59. Alamo BBQ (Richmond, VA)
60. Austin’s BBQ (Mountain View, CA)
61. 4C BBQ (Ponce De Leon, FL)
62. Rotuno’s Texas Style Barbeque (Elyria, OH)
63. Smoke City Market (Sherman Oaks, CA)
64. The Ranger Texas Barbecue (Manhattan)
65. 4Rivers Smokehouse (2 FL locations)
66. Podnah’s Pit Barbecue (Portland, OR)
67. Taste of Texas BBQ (Keystone, NE)
68. Bubba’s Barbecue (Jakarta, Indonesia)
69. Molly’s Smokehouse Texas BBQ (Wahiawa, HI)
70. Smokin’ J’s BBQ – Real Texas Barbeque (Gulfport, FL)
71. Texas BBQ & Steaks (Nha Trang, Vietnam)
72. Texas BBQ (Ho Chi Minh City, Vietnam)
73. Lynyrd Skynyrd BBQ & Beer (Las Vegas, NV) – RIP
74. Red River BBQ (Melbourne, Australia)
75. Triple A Bar (Toronto, Canada)
76. Texas Bar-B-Q (Puebla, Mexico)
77. Bubba’s Texas BBQ (Philadelphia)
78. Tex’s World Famous Bar-B-Q (Nashville, TN)
79. Gilley’s BBQ (Las Vegas)
80. Texas Pit BBQ (St. Thomas, VI)
81. Texas Best BBQ (Valley Village, CA)
82. Selma’s Texas Barbeque (Moon Township, PA)
83. Texas BBQ House (Phoenix)
84: Bludso’s BBQ (Compton, CA)
85. Wayne’s BBQ Shack (Superior, CO)
86. Little Miss BBQ (Phoenix, AZ)
87. Wise Barbecue Company (Los Angeles)
88. Hickory River Smokehouse (multiple locations in OH & IL)
89. Jim’s Pit Bar-B-Q (Reddick, FL)
90. Burnt to a Crisp Texas Smokehouse (Los Angeles)
91. Smoke Ring (Rome, Italy) 
92. Texas BBQ Grill (Chehalis, WA)
93. Texas Joe’s (London, England)
94. Texas Stockyards BBQ (Lady Lake, FL)
95. Bubba’s Texas Style Bar-B-Que & Saloon (Shanghai, China)
96. Hill Country Barbecue (Brooklyn, NY)
97. Hill Country Barbecue (Washington, DC)
98. Double J Texas BBQ (Havelock, NC)
99. Bar-B-Q Shack (Brighton, England)
100. White Smoke – A Texas Smokehouse (Tokyo)
101. Kim’s Texas BBQ (San Diego, CA)
102. Swingin’ Door Texas BBQ (North Hollywood, CA)
103. Brick’s Barbeque (Sarasota, FL)
104. Texas Hold’em BBQ (Fort Lauderdale, FL)
105. Texas Ribs (multiple locations in Mexico)
106. The Beast (Paris, France)
107. Texas BBQ (Tel Aviv, Israel)
108. Horse Thief BBQ (Los Angeles)
109. BBQ Rush (Tucson, AZ)
110. Allison’s Texas BBQ (Mesa, AZ)
111. The Proper Pig BBQ (Cleveland, OH)
112. The Beach Pit (St. George Island, FL)
113. Rangers Texas BBQ (Sydney, Australia)
114. Taste of Texas BBQ (Waitara, Australia)
115. Marley’s Central Texas BBQ (Albuquerque, NM) 
116. Round Up Texas Smoked BBQ (Cold Spring, NY)
117. Texas Pit BBQ (Cloudcroft, NN)
118. Joe’s Texan BBQ (Currumbin, Australia)
119. The Calhoun Family’s Texas Barbeque (Murrieta, CA)
120. Rio Grande Texas Barbecue (Balgowlah, Australia) 
121. The Texan Bar-B-Q & Chili House (Algonquin, IL)
122. Bob’s Omahoma Barbeque (Wooster, OH)
123. Gary Ray’s Texas BBQ (Tucson, AZ)
124. Texas Barbecue Cafe (Stabekk, Norway)
125. Morgan’s Brooklyn Barbecue (Brooklyn, NY)
126. All Friends Smokehouse (Westport, MA)
127. Firehouse on the Run Famous Texas BBQ (Black Forest, CO)
128. Texas Smoke Barbecue (Lake Hopatcong, NJ)
129. Jersey Shore BBQ (Belmar, NJ)
130. Smokehouse BBQ (Bali, Indonesia)
131. Andy’s BBQ (Kuala Lumpur, Malaysia)
132. Moonie’s Texas Barbecue (Flowery Branch, GA)
133. Wabba Texas BBQ (Guadalajara, Mexico)
134. Frank’s Texas BBQ (Bay Area, CA)
135. Bronco Belle Texas BBQ (Burnaby, British Columbia, Canada)
136. City Butcher (Springfield, MO)
137. Kaiser’s Real Texas Bar-B-Q (Salt Lake City, UT)
138. Jimbo’s Texas BBQ (Chantilly, VA)
139. Rocco’s Smokehouse Grill (Williamsburg, VA)
140. Howard’s Meat Co. (London)
141. Mike’s Smokehouse (Eau Claire, WI)
142. Windy City Pizza (San Mateo, CA)
143. Texas Jack’s Barbecue (Arlington, VA)
144. Hoodoo Brown BBQ (Ridgefield, CT)

145. Bonehead’s Texas BBQ (Lafayette, CA)

Soaking dry fruits and nuts for Christmas Cake

Getting ready to make a Rich fruit cake for Christmas…IngredientsCashew nutsDried ApricotsGolden RaisinsBlack CurrantsTutti fruityDatesRum/Brandy: As Required to soakMethodChop all the dried fruits and nuts to bite size piecesCombine everything wellT… … »

Florida Man Gives Generator To Owner Of Stolen Food Truck

WESTON, FL – After a stolen family business food truck was found with a few missing parts, the community decided to generate some help for the owner. When Noah Tanner discovered that his Crazydilla food truck was stolen overnight, he asked the community to help find it. He didn’t know that they would continue to help […]

The post Florida Man Gives Generator To Owner Of Stolen Food Truck appeared first on Mobile Cuisine | Food Truck, Pop Up & Street Food Coverage.


Milwaukee, WI Edition: Pizza Man

Since my previous pizza experience was less than stellar, that pizza void was still not filled. I still had a pizza-shaped hole in my heart. Pizza Man filled it.Pizza Man is located in a fairly new space, despite being a Milwaukee landmark. In 201… … »

Sweater Trees: Holiday Inspiration

Okay these sweater trees are so fabulous, you will fall in love. I simply adore the fact that you can use old sweaters you have at home to create something classy and awesome for your house. They are seriously easy and cheap, but look awesome! Sweater Trees use just a few items that you probably […] … »

Little Treats: Williamson Tea

This past month has been a bit of a whirlwind here – lots of late nights in the office followed by weekends away with blogger events and meet-ups in between. November has gone so fast that it’s hard to believe that December is on our doorstep. I don’t know if it’s something to do with […]

The post Little Treats: Williamson Tea appeared first on The Tofu Diaries.


Chocolate – Pear Biscotti – A #Cookielicious Exchange Party

As much as I detest the actual holiday “day” of Christmas (too much traveling, traffic, to-do lists, timing and people in general for this anti-social girl!), the holiday season is always a special one for me. I adore the preamble to the big day: the general “giving” atmosphere that infuses everyone around this time (even as they shove each other out of the way for the last “must have it” toy on their kid’s wishlist), the cheesy, grainy reruns of Rudolph and How the Grinch Stole Christmas on TV, dragging out the stack of “play it once a year” CDs (including my mom’s copy of Handel’s Messiah, which my sister and I mock ruthlessly), clamouring for the absolute awesomeness that is a Trans-Siberian Orchestra concert and of course, the month-long bake fest that perfumes every nook and cranny of the house with aromas of butter, sugar, spice and happiness.

I bake a fair assortment of treats every year to accompany the various canned Toast Toppers and sauces, granolas and candy nestled into the gift boxes destined for friends and family. Aside from the quintessential shortbreads, nothing stays exactly the same from year to year. That said, the same themes repeat with more or less regularity: some form of ginger-laden cookie for my all-time favourite teacher (now a co-worker!), at least one gluten – free and vegan offering for the ladies at my hair salon, kid – friendly drop cookies for my friend’s brood and a few batches of biscotti for the Italian clan. The biscotti are almost always my “ace in the hole” during the holidays – not only are they the ultimate “keeping” cookie, but the basic formula is infinitely variable. With a few years of twice-baked batter under my belt now, I’ve started to apply the “re-bake” theory to leftover muffins and quickbreads as well. The “muffinscotti” taste like a perfect marriage of cookie and cracker, and have won over even the most vehement anti-crunchy cookie people I know.

Roasted Pear and Bittersweet Chocolate Biscotti

These particular biscotti are a marriage of “traditional” and “nouveau” ideas. I say that because they are made from a dough that I always intended for biscotti and baked the “traditional” way (i.e. a single log, then sliced and rebaked as sticks). Unlike traditional biscotti, though, this dough is actually a scone recipe that is filled with roasted fresh fruit and dark chocolate. I figured that if I could biscotti-fy banana bread, why not a simple scone? All I had to do was make one big, long scone “block” instead of individual wedges (baked proportionately longer, of course), then follow standard twice-baking procedure.

The result? Absolutely indescribably delicious! Buttery, just sweet enough, filled with occasional bursts of just tender, caramelized fruit and decadent, bittersweet chocolate chunks. Crunchy, but not “break-your-teeth” hard, they make perfect coffee dunkers as well as traffic-jam snacks!

Today’s cookies are entered in a special event put on by the great team at #SundaySupper. December is all about cookies, and we’re kicking things off with A #Cookielicious Exchange Party! Check out the decadent sweet treats from the partygoers below, and be sure to stop in on Tuesday for our Twitter chat!

Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper

Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.

Chocolate – Pear Biscotti 
Inspired by General Mills’ Scone Biscotti
Makes 12
2 large pears, peeled, cored, and cut into ½” chunks
1 cup flour
½ cup whole wheat flour
½ tbsp baking powder
¼ cup sugar
¼ tsp cardamom
½ tsp salt
¼ cup cold butter, cubed
2 tbsp non-hydrogenated shortening
⅓ cup half and half cream
1 egg
¼ cup bittersweet chocolate chunks

  1. Heat the oven to 375°F and line a baking sheet with parchment.
  2. Spread the pear chunks out in one layer and roast for 15-20 minutes, until browned on the bottoms. Cool on the sheet at least 1 hour, then transfer to a bowl or plate and reserve.
  3. Reduce oven to 350°F and place a new layer of parchment on the baking sheet.
  4. In a medium bowl, combine flours, baking powder, sugar, cardamom and salt.
  5. Cut in butter and shortening, then stir in cream and egg until evenly combined.
  6. Fold in chocolate chunks and roasted pears.
  7. Place on the sheet and form into a log about 1” thick.
  8. Bake for 44-45 minutes, until firm.
  9. Cool 30 minutes on the sheet, then slice diagonally into ¾” thick slices.
  10. Reduce oven to 325°F
  11. Place slices, standing up, back onto parchment lined sheet pans ½” apart.
  12. Bake 35-40 minutes, until crisp and browned. Cool on the sheets.

Amount Per Serving
Calories: 182.9
Total Fat: 9.0 g
Cholesterol: 28.5 mg
Sodium: 36.3 mg
Total Carbs: 23.8 g
Dietary Fiber: 2.1 g
Protein: 3.2 g

Find all the goodies on the full site: yummysmells.blogspot.com


Foodie Quotes #62

“Real food, I’ve found, is actually better than dieting.”
– Angelina Jolie … »

Why Use Wisdom Panel 3.0 DNA Testing For Your Dog

Earlier this year, my family and I had DNA testing done.  It was exciting to find out the many heritages… read more

The post Why Use Wisdom Panel 3.0 DNA Testing For Your Dog appeared first on A…

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How to make Light Balls

These Light Balls are sure to WOW your neighbors! They are easy to make with only a couple supplies. You can hang them in your tree, decorate your front yard and more! Let us show you how to make light balls for your holiday decorating.  When I spotted the Christmas Light Balls before sharing them […] … »

Bacon Apple Cheddar Dutch Baby #‎BakeItForward

My first Bacon Apple Cheddar Dutch Baby…and it was awesome! FYI… Food Network will donate $1 for each share of this post to one of my favorite causes, No Kid Hungry! Just make sure to include this message, with the ‪#‎BakeItForward‬ hashtag! So, share, share, share! Chef Perry www.joinmykitchen.com Bacon-Apple-Cheddar Dutch Baby A Dutch baby […] … »

The Lékué Deco Pen – My New Favorite Kitchen Gadget

Outline cookies, then flood with icing and decorate as desired.

This is by no means a sponsored post. It’s not even a situation where the company sent me a product to sample. I just like it so much, I had to share my thoughts!

I received a set with my birthday presents over the summer but hadn’t gotten around to using it until icing some cookies last week. Now I’m wishing I had thought to use it when piping melted chocolate to make the gate for my Graveyard Cake – it would have come out a whole lot better!

For whatever reason, I have no problem using a piping bag for frosting, meringue, or  even marshmallow, but when it comes to icing, I’m a complete disaster. I either squeeze too hard and too much pours out, or I’m trying to do detail work and the bag is obstructing my view or flopping around. It got to where I was just using a tasting spoon to flood the cookies and a lobster pick to draw on any details. Once in a while, I’d pour the icing into a snack-sized zip-top bag and snip out a corner, but these deco pens are awesome! They’re a great size, easy to fill, come with four different tips, and they’re silicone, so they are microwave, freezer, and dishwasher safe. 

I have tried piping squeeze bottles, pens, you name it – this is the first product that really worked with me rather than somehow working against me. At $18.00, they may be pricier than other products, but I think they’re well worth it. As a matter of fact, after using it last week, I immediately went online and ordered two more. They arrived in the mail today, which is what prompted me to write this post.

They come in a few different sizes, but I stuck with the 3 oz. version for easy handling. They even have a larger one that comes in a set with a stenciled mat for piping and baking macarons. 
There’s still time … if you plan on icing holiday cookies this year, or like to smear plates (there’s a tip for that) or drizzle other dishes, you should definitely consider this handy little gadget!

And ahem (clears throat), should anyone at Lékué happen to see this post and feel compelled to send me a different product of theirs to try out, I’d be more than happy to oblige!  😉

Oh, and I would have included more pics and the recipe for the cookies I used them on, but they were my test batch of a new recipe I came up with for my annual Great Food Blogger Cookie Swap cookies, and I can’t officially share them until December 16. Sorry, you’ll just have to tune in on the 16th to check them out.

To order your own …


© copyright 2012 – All rights reserved

Hye Thyme Cafe


Slender Ham and Zucchini Rollup Appetizer – 5 Ingredient Friday!

Slender Zucchini Rollup Appetizer with Ham and Cheese

This slender appetizer takes zucchini ribbons and rolls them up with a tasty combination of salty ham, ricotta, and parmesan cheeses. Now that Thanksgiving 2015 is a thing of the past, I’m working on holiday appetizers that won’t break the calorie bank. Since today is 5 Ingredient Friday, it seemed like the perfect opportunity to…

Read More »

The post Slender Ham and Zucchini Rollup Appetizer – 5 Ingredient Friday! appeared first on Mother Rimmy’s Cooking Light Done Right.


Salem Food Trucks Give Away 150 Thanksgiving Dinners

SALEM, OR – Though it was below freezing Thanksgiving morning, the sun was shining. Under the rays, nearly 150 people in need gathered under the Marion Street Bridge to get a Thanksgiving meal from the Feed the Need food truck event. One man, after having filled a bag of food, said, “I’m blinded,” referring to […]

The post Salem Food Trucks Give Away 150 Thanksgiving Dinners appeared first on Mobile Cuisine | Food Truck, Pop Up & Street Food Coverage.