This #socialdistancing is really getting to me!  I know for most of us, it is a real challenge.  I work for a General Contractor who specializes in building restaurants all over the Mid-South.   That is my full-time job, for the most part.  I am the Computer Systems Administrator, as well as, the Administrator of the office, benefits, contracts, and day to day functions.

This pandemic has really put a halt to the Restaurant and Hospitality Industry.  It has created a domino effect on most of us.   Please pray for our World.  This goes way past our Country.   My daughter is a trauma nurse who also works with donor patients.  Our Healthcare Industry is at maximum capacity.  The stress level is off the charts for all of them.   We pray for the continued health and safety, as well as, all persons.  This pandemic effects every single person in the entire World!

I received a nice surprise this morning.  My breakfast pizza made AY Magazine.  I was so thrilled.  I absolutely love this magazine.  They do a fantastic job on keeping us informed, sharing recipes, events, etc.    

I am thrilled to be part of such a great magazine.  Thanks to Lisa Fischer and Heather Baker for the support of local bloggers.

Be sure and check out the article for the recipe here

   I had the honor of attending the VIP Party of the new Cheba Hut in Little Rock.   This Restaurant has a unique & fun vibe.

Cheba Hut is a 'toasted" sub concept that started in 1998.   Founder Scott Jennings decided to match up great food with a specific counter culture. #ad  Their menu offers over 30 signature sub sandwiches, a variety of "munchies" to include delicious brownies and Rice Krispy treats.  The also have a variety of salads ad appetizers to choose from.

Hunter & Darcie Fletcher opened up the first franchise for Arkansas in Little Rock.   The restaurant is located at: 10825 Kanis Rd Ste 100, Little Rock, AR 72211 in the "strip" shopping center where you can find Kanis Dental.  Basically, at the corner of Shackleford & Kanis. 

"I wanted to bring the "first" to Little Rock, says Hunter Fletcher.   He wanted to have Arkansas and Little Rock to have the first of the laid back restaurant chain.    Hunter, majored in Entrepreneurship in Alabama.  Darcie is from Arkansas.   The couple are fun and energetic!     That is what I loved the most about meeting them and checking out the restaurant during the VIP Party.

I had the best time having Hunter explain to me his vision for the two murals in the restaurant.   These murals are amazing.   They are full of History to Arkansas, and the vibe Cheba Hut wants to bring.  You really need to go pay a visit and really look at the amazing detail work up close.

Greg and I both loved our subs.   They have a large selection of choices, and you can build it like you want.  The portions are large and delicious!   We had brownies for our "munchie" dessert.   Darcie also packed Greg and myself up a doggie bag full of the "munchie" treats to take home.   The sugar cookies and the peanut butter Rice Krispy treats were also excellent.   All the "munchies" are baked fresh daily at the Restaurant.

I know the timing of the opening really isn't great with all this Corona virus mess.  However, it will blow over soon.   Be sure and check them out and show this couple some love for bringing a great new "vibe" to  Little Rock.  The couple plans to expand and open a couple of other locations to our great state as well.  #chebahutpartner

Check them out at https://chebahut.com/little-rock or on Facebook at:  https://www.facebook.com/ChebaHutLittleRock/

LITTLE ROCK FRIENDS IT IS TIME TO VOTE --- WE ARE ENTERING THE BOJANGLES BRACKET CHALLENGE:
#ad  (​This post was sponsored as part of an Influencer Activation with Influence Central and all opinions expressed in my post are my own)

1. Little Rock  is missing out on real Southern food because we don’t have @Bojangles, but the popular fast food chain known for its famous chicken and biscuits and Legendary Iced Tea is giving Little Rock residents a chance to change that with the Bring Home Bojangles Bracket Challenge.
2. We’re matched up against CHICACO in the first round and need everyone to go to bringhomebojangles.com and vote for us to advance and become the city that wins a  visit from the Bojangles’ food truck later this year!  #BringHomeBojangles, #IC
3. For every vote, you’ll be entered for a chance to win $1,000.

It is simple to Enter -= just go to:   https://bringhomebojangles.com 

You can enter once every 24 hours!     Also, be sure and visit:

• Bojangles on Instagram: https://www.instagram.com/bojangles/
• Bojangles on Facebook: https://www.facebook.com/Bojangles/
• Bojangles on Twitter: https://twitter.com/Bojangles
• Bojangles website: https://www.bojangles.com/

Bojangles has the best "Southern Fried Chicken."   It is loaded with Bold Spices that brings out the rich bold flavor that us "Southerner's" like best.   Their made from scratch biscuits are made by an in-house biscuit maker.  Yes, that is correct.  Each  location has an in-house master biscuit maker.  Their biscuits are a 48 step process that are made fresh throughout the day.   Bojangles offers breakfast, lunch & dinner.   You can have those delicious southern biscuits all day long!

Bojangles Restaurants began as the dream of Jack Fulk and Richard Thomas, two veteran restaurant operators who predicted rising consumer demand for good food served in a quick-service environment. They based their concept on three attributes: distinctive flavor, high-quality products made-from-scratch, and a festive restaurant design with friendly service. And in 1977, their dream became a reality in the form of the first Bojangles restaurant in Charlotte, NC.

Bojangles currently has restaurants in 12 states, as well as an international location in Honduras, and each of them has something in common—a deep appreciation for the communities they serve.   If there is a Bojangles around, it's always "Bo-Time."    

So hurry on over to their website and enter the contest.   Help #LittleRock have some "Bo-Time" and taste the bold rich flavored Southern Fried Chicken and Biscuits for ourselves!   We want that food truck to come to #Little Rock!     Go vote ------  https://bringhomebojangles.com    Make this a SLAM DUNK!
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Sunday's are for baking.  I don't know why, but for some reason when I wait until Sunday to bake, my cakes, cookies, pies and breads seem to come out better.   Maybe because I am a little more relaxed on Sunday.  

I'm doing my March Segment on The Vine tomorrow morning.   I want to mix in all things March.   March is for celebrating St. Patrick's Day, and it is the beginning of Spring.  It is also the basketball lover's March Madness.

I thought I would mix in the segments with some Irish green colors, as well as, some traditional Irish Soda Bread.   This wonderful bread comes together in about 10-15 minutes mixing time.    The whole bread is done within the hour.    The aroma's of the bread make your kitchen smell amazing.    What is the key to this bread?  Buttermilk!  The buttermilk and the soda form together to make a nice light bread without all that heavy yeast.

Another key ingredient is the cold Irish butter.   In fact, I love this Kerry Gold Irish butter so much, I also used it to make my mashed potatoes.  This butter isn't as sweet/salty as normal butter.    I absolutely love it.  Using cold butter will guarantee you a lovely flaky texture to your bread.

The steps to making this bread is fairly easy.  Don't be afraid to get your hands dirty.   Having said that, be sure and wash your hands thoroughly with soap and warm water before you knead the dough.

You also don't want to over-work your dough.   It is suppose to look a little messy.  If you cut a "X" in the top of the dough before baking, it will help the center bake through.   You can use a cast iron skillet.   I couldn't find mine so, I lined a baking sheet and placed my dough in the center of it.  It came out just perfect.

Ingredients

•  1 and 3/4 cups buttermilk
• 1 large egg
• 4 and 1/4 cups all-purpose flour (plus more for your hands and counter)  I used Kings Arthur Unbleached all Purpose Flour
• 3 Tablespoons  granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 5 Tablespoons unsalted butter, cold and cubed  (Splurge and use the Kerry Gold Unsalted Butter)
• 1 cup raisins

Directions:

1. Preheat oven to 400°F    Line a baking sheet -----  place dough in the center of the lined baking sheet.
2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a a fork, pastry cutter, knife, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins.  Make a "well (small circle) in the middle of your bowl and pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
3. Transfer the dough in the center of your lined baking sheet. Using a very sharp knife, cut an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top.  P.S. I covered mine loose at the beginning and took it off about 5 minutes before done.)  I also turned my baking sheet in the oven half-way through.  
4. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.  P.S.  This is excellent with Fig Preserves.   My husband likes his bread with powdered sugar on top.  He likes it a little sweater.  I used the organic powdered sugar.

You can cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week..

Enjoy!

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