What a shame. I feel defeated by my missing motivation – most certainly a result of the brain cloud that is left over from the beer. My disillusionment comes from the brimming glasses of beer at The Bottle Shop I drank for all of you. I am glad you’re willing to accept most of the blame for what will be a mildly unproductive day.
For this edition there will be no food, except that there is. Most of you may not consider beer to be food, but you’re mistaken. Don’t get all defensive and hide under your desk. I am not yelling at you. I love you. Any who, here goes. The Bottle Shop is a handsome little brew house like nothing else in Dallas. It’s dark, wooden, and leather. It smells clean, and the mahogany bookshelves (I actually don’t know for certain that it’s mahogany, but go with it) lined with hundreds of beers may appear daunting to the casual drinker. For the beer swilling suds junkie, it’s the perfect fix. Low lighting invites you inside this Greenville corner spot. My Peruvian friend and I choose the cozy leather couch and let the bearded, gentle bartender help us with our selections. He pours each draft with care and delicacy, and the only thing that would make this place cooler is if it were underground. This radical shop offers everything they serve in take-home form. There isn’t much in bottle form that you can’t find, and they allow you to mix and match your own six packs with anything you desire. If you’re the kind of cool that owns a growler, they can be filled here as well. The bar is aptly lined with regulars and there is a community table in the center of the joint for lively beer discussions. The Bottle Shop offers free pizza after 7 p.m. on Mondays. OK, enough with the shameless and endearing promotion. You get it. Let’s dive into the beers.
Welcome back, shoppers. Did you have a nice Thanksgiving? I hope you didn’t eat your way into a tryptophan coma, because there are some great deals out there waiting for you. Saturday is the first day of December, which (for traditionalists like me) means the official start to the Christmas/holiday season. Celebrate by hitting the markets!
Celebration Farmers Market: No market this weekend, but mark your calendars for December 15. This season’s closer will feature a mix of locally grown and produced foods and crafts to give your holidays that homemade touch.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Coppell Farmers Market: Only two weeks until the holiday market on December 8! Cavalli’s Mobile Pizza Oven will be there, along with the Ol’ Time Fiddlers. Check out the extended craft and artisan booths, and stock up on winter produce such as greens, sweet potatoes, onions, beets, and apples.
793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m.
This episode was a throwback to 1950s dining, but the only person who knows anything about the ’50s is John Tesar. Nobody else on Top Chef is old enough to remember the mid-20th century. So, obviously, Tesar stole the show. Again. In the first few minutes, we remember why General CJ and Josh Valentine hated on Tesar so much in the Stew Room. Oh yeah, it’s because he turned his back on Kuniko last episode. (Ugh, Kuniko, why did you get yourself eliminated?) Tesar takes this opportunity to call himself the “most hated chef in Dallas” for the umpteenth time since this season has started. And we’re only on episode four, right? Goodness gracious.
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Not every 10-year-old girl wants to help homeless people. In fact, most of them just want their own iPhone. Ashton Bryson is different, though. Two years ago, she started worrying about homeless people getting too cold in the winter, so she began collecting coats and blankets for Heat the Homeless.
Now the Rosemont Elementary School fifth-grader has the help of local restaurant businesses. You can drop off coats, blankets, gloves, sweaters, socks, etc. at Smoke, Chicken Scratch/Foundry, and Bolsa Mercado up until November 30, which is tomorrow. (Sorry, I only heard about this yesterday.) Get a free cuppa coffee at Bolsa Mercado if you drop it off there.
The donated items will go to The Bridge, a homeless recovery center in Dallas.
About nine years ago, Gina Paterno Villalobos was diagnosed with high-risk breast cancer. To combat the disease, she completely changed her diet and turned to organic whole foods. She witnessed amazing results.
After training at the Kushi Institute Center for Natural Healing and getting certified at the Natural Gourmet Institute for Food & Health, Villalobos is now known as The Organic Coach in Whole Foods circles. This week, she opened Gina’s Organic Kitchen, which delivers to your home or office food that is both tasty and healthy. The best thing about it? Her food truck used to be an old SWAT ambulance.
“This is a way of being able to impact more people and make more of a difference in people’s lives,” says Villalobos. She puts it very simply: “All people have to do is order and eat.” Right now, she’s delivering to the Preston Hollow, Uptown, and Knox-Henderson areas, but plans for expansion are underway. Guests can also pick-up food or sit down at Gina’s commissary kitchen at 10870 Plano Road in Dallas to eat. Villalobos hopes to have a storefront and dine-in location open early 2013.
“I think Dallas is ready for healthy,” Villalobos says.
So, there you have it, Dallas mommies. Dinner just got easier. There’s no need to cook when you have Gina’s Organic Kitchen around. For first time customers, Villalobos suggests trying the springy sweet pea soup, wheatberry delight, miso-glazed wild salmon, or blueberry pecan baked tart.
It’s an awkward week for recipe bloggists — big holiday last week, Christmas isn’t for a month. Sigh. There’s nothin’ to do, man*! What am I gonna talk about, cheeky uses for Thanksgiving leftovers? You know years in advance the kinds of depraved things you’re going to do with your leftovers; you don’t need me to remind you that tacos are in play.
Alas, there’s a job to be done here. I’m not that big into snacking**, so I wouldn’t usually get too excited about something like chips. Likewise, I try to dispense with the superlatives in regard to my own recipes. Whatever, walls are coming down today.
These are the best mother-expletiving chips I’ve ever had.
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