#wherefoodmeetslife - life stories & more
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)
It is simple to Enter -= just go to: https://bringhomebojangles.com
You can enter once every 24 hours! Also, be sure and visit:
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!
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.
You can cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week..
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