Tag Archives: eggs

Where to Eat and Drink for Cheap in Las Vegas!

Where to Eat and Drink for Cheap in Las Vegas!

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Welcome to Las Vegas (copyright 2013 JoshWillTravel)

Las Vegas, Nevada!
FOOD AND BEVERAGE

Are you hungry? Are you thirsty?
Do you want to eat? Do you want to drink?
Back in the day, it was all about “butts in the seats”
as one Pit Boss at Caesars Palace used to say to us.
Rooms, Food, Drinks, Cigars, Entertainment, ALL OF IT WAS COMPED!
It was all about GAMBLING and MONEY ON THE TABLE (or in the slot machine).
The casino winnings paid for everything, and the customer (PLAYER) was king!
And even if you lost your entire bankroll, you had a great time in Las Vegas.
And now, they “nickel and dime” you everywhere. Resort Fees. Paid Parking.
Entertainment Fees and Taxes. Upgrade Fees. Pool Fees. Reservation Fees.
AND WHAT THE FUCK IS THE DEAL WITH THE $20.00+ COCKTAILS?
Room rates fluctuate like airline ticket prices, and aggregators sell the leftovers.

And back in the day, the ALL-YOU-CAN-EAT Buffet, and $1.99 Steak & Eggs,
were draws to bring people into the casino and keep the players fed and inside.
But now Las Vegas is an International Dining Mecca! Cheap eats are hard to find.
FOOD and BEVERAGE is a major expense for any Las Vegas vacation.
It’s hard to find good food at good prices, but inexpensive dining options
outside the food court and not “fast food” are all around town!

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Here’s a list of some good dining options that won’t drain your wallet:

Ocean One Bar & Grille at Planet Hollywood*
3 Cocktails for $10.00 All Day Every Day
– requires a player’s card, and some restrictions apply
$3.00 Bottle of Beer (Imported and Domestic) and Frozen Drinks
$4.99 Lunch Menu! All Entrees!
$5.99 Breakfast, $9.99 Dinner

La Salsa Cantina at Planet Hollywood*
$4.79 Breakfast Special, and the 99 Cent Bloody Mary

Blondie’s at Planet Hollywood*
$3.99 Big Burrito or Egg Breakfast before 11:00am
Happy Hour Monday – Friday 3:00pm – 6:00pm and 9:00pm – Midnight
$20 All-You-Can-Drink Well Drinks and Draft Beer

Pin-Up Pizza at Planet Hollywood*
$8.99 Big Slice of Cheese Pizza

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PBR American Bar and Grill at Rock Bar at Planet Hollywood*
$5.95 Breakfast Special Monday-Thursday All Day
$9.95 Breakfastl Friday-Sunday All Day (same food, higher price)
Happy Hour Specials Monday – Thursday 2:00pm – 6:00pm
2 for 1 Cocktails, 50% OFF Draft Beer and Pizzas

Cafe Hollywood at Planet Hollywood*
$14.99 Prime Rib Dinner with potato, vegetables and salad

Ketchup Burger Bar at Planet Hollywood*
$5.00 Classic Burger Monday – Friday 11:00am – 3:00pm
$7.00 Vegas Dog
Happy Hour Specials! Monday – Friday 3:00pm – 6:00pm
and Sunday – Thursday 10:00pm – Close
$6.00 Spiked Shakes, $7.00 Premium Cocktails, $6.00 Hot Dogs
“To Go” Bar with $4.00 Well and 7.00 Premium Cocktails,
Drinks and $3.00 Domestic Tall Boys, $5.00 Beers and Shots,
and the $5.00 Classic Burger
2 for 1 Signature Hot Dogs on Tuesday
2 for 1 Chicken Tenders on Wednesday
$3 Bud Light Draft Beer All Day Everyday

Earl of Sandwich at Planet Hollywood*
Sandwiches under $10.00

*Located Inside the Miracle Mile Shops at Planet Hollywood

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In-N-Out Burger at the Linq Promenade 11:00am – 1:00am
also located at 4888 Dean Martin Drive 10:30am – 1:00am
also located at 2900 W. Sahara Avenue 10:30am – 1:00am
also located at 4705 S. Maryland Parkway 10:30am – 1:00am
also located at 3882 Blue Diamond Road 10:30am – 1:00am
also located at 1960 Rock Springs Drive 10:30am – 1:00am
(and many other locations around the Las Vegas valley now)
$4.89 Double-Double Cheeseburger

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In-N-Out Burger in Las Vegas, Nevada

Flour & Barley Brick Oven Pizza at the Linq Promenade
$4.50 Cheese Pizza Slice
$8 Pizza Slice and Beer Monday – Friday 2:00pm – 6:00pm

Slice of Vegas at the Mandalay Bay Place Shops
$4.95 Slice of Cheese Pizza, $5.45 Pepperoni

Shake Shack at New York New York
$5.19 Shack Burger 11:00am – 9:00pm

Dirt Dog at the Grand Bazaar Shops at Bally’s Hotel and Casino
$7.95 – $10.00 Specialty Hot Dogs

Wahlburgers at the Grand Bazaar Shops at Bally’s Hotel and Casino
$11.45 “Our Burger” (10:00am – 10:00pm)

America Restaurant at New York New York
$19.95 Steak Dinner (filet mignon or ribeye) 5:00pm – Close

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Mon Ami Gabi Cafe and Bar at Paris Hotel and Casino
$29.99 Steak and Fries

Pizza Cake at Harrah’s Hotel and Casino
$7.00 Pepperoni Pizza Slice

Snacks at Bellagio Hotel and Casino
$6.00 Margarita Pizza Slice, $7.00 Pepperoni Pizza Slice

Secret Pizza at The Cosmopolitan Hotel (3rd Floor, next to Blue Ribbon)
$6.99 Pizza Slice 11:00am – 4:00am

Casino Royale (Best Western Plus)
$2.49 Foot Long Nathan’s Hot Dog (toppings additional $1.00)
$2.19 Corn Dog and cheap eats until 1:00am weekdays, 3:00am weekends
$3.00 Bottle of Beer (Domestic and Imported) All Day (24/7)
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White Castle at Casino Royale
$1.29 Slider Burger

The SteakHouse at Circus Circus (not cheap, but a good value)
$60 – $75 Entree served with potato or rice, soup or salad, and bread

Canonita at The Venetian Hotel and Casino
Happy Hour Specials 3:00pm – 600pm and 9:00pm – Close
$4.00 Cocktails, $5.00 Margaritas, $5.50 Wine

Le Macaron at The Venetian Hotel and Casino
(experience the hidden patio with the great view upstairs)
$2.95 per macaron (cookie), $4.95 Scoop of Ice Cream

Peppermill (open 24 Hours)
$34 16oz Porterhouse or 12oz New York Steak, with fries
(baked potato available 11:00am – 1:00am), and soup or salad
NOTE: All of the entrees are huge “double” portion sized

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664 TJ Birrieria Tacos (next to the Wynn Hotel)
$3.00 Tacos

Tacos El Gordo on Convention Center Drive
$2.89 Tacos al pastor and other cheap Mexican food

Tacos El Pastor
$3.19 Tacos al pastor and other cheap Mexican food

Stage Door Casino and Bar (behind the Cromwell, off strip)
Convenience and Liquor Store too.
$1.00 Bottle of Budweiser or Michelob Beer
$2.00 Bud Light Draft Beer, $3.00 Corona and Modelo Beer
$5.00 Wine, Cocktails, or Shots
$2.50 1/4 pound Hot Dog, $3.25 Hot and Beer Special

Ellis Island Hotel, Casino and Brewery – Village Pub
$6.99 Steak Dinner Special, $7.99 Top Sirloin Steak
$7.99 10oz Steak and Eggs Breakfast 11:00pm – 11:00am
– requires players card
$15.99 King Cut Prime Rib Dinner, (Double Cut for $32.00)
$13.99 New York Steak Dinner, $11.99 Top Sirloin Steak Dinner
$2.50 Draft Beers ($3.00 at Front Yard)
$6.00 Flight of 5 Beers (secret menu item)

Village Pub & Cafe has 13 locations in Las Vegas (owned by Ellis Island)
$2.50 Draft Beers

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Gold Coast Buffet at the Gold Coast Hotel and Casino
$7.99 All-You-Can-Eat Breakfast Buffet ($6.99 w/Player’s card)
– CURRENTLY CLOSED due to CoronaVirus Pandemic (may not re-open)

Rick’s Rollin’ Smoke BBQ
$10.99 Brisket Sandwich, $29.00 Duo Meat Plate with chipotlé slaw
$12 “Ribbed for Your Pleasure” Bloody Mary (with St. Louis rib and a slider)

Fremont Casino on Fremont Street (Filament Bar or The Bar)
$3.00 Heineken or Bud Light Lime Beer
Lanai Express at the Fremont Casino
.99 Cent Shrimp Cocktail!
Tony Roma’s at the Fremont Hotel & Casino
$8.99 “Earlybird” Prime Rib Dinner Special (4:30pm – 6:30pm)
$11.99 Steak and Lobster Dinner Special (9:00pm – 11:00pm)

Saltgrass Steak House at the Golden Nugget on Fremont Street
$23.99 8oz or $25.99 10oz Top Sirloin Steak Dinner

Binion’s Cafe at Binion’s on Fremont Street
$6.49 Binion’s Famous Burger 11:00am – 2:00am

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NOTE: NO CANS OR BOTTLES ON FREMONT STREET!
ASK FOR A “To Go” PLASTIC CUP AT THE BAR

Market Street Cafe at The California Hotel & Casino
$9.99 Prime Rib Dinner (4:00pm – 11:00pm)
$11.99 Oxtail Soup (11:00pm – 9:00am)

Siegel’s 1941 at the El Cortez Hotel & Casino
$14.95 Prime Rib Dinner

Evel Pie in Downtown Las Vegas
$7.50 Slice of Cheese Pizza and a House Beer

Letty’s
$2.00 Tacos on TacoTuesday
$3.00 Taquitos or Empanadita during Happy Hour
$5.00 Margaritas during Happy Hour

Le Thai in Downtown Las Vegas East
$9.95 Thai Lunch Special 11:00am – 3:00pm Monday – Friday,
12:00Noon – 3:00pm on Saturday
Happy Hour 3:00pm – 6:00pm Monday – Friday
Appetizer and Drink Specials!

Frankie’s Tiki Room (off strip, open 24 Hours per day)
$12 Tiki Cocktails! Don’t Drink and Drive!
Have a designated driver or take Uber/Lyft home!
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Coronado Cafe at the South Point Hotel and Casino
$2.45 “Old Vegas Style” Bay Shrimp Cocktail
“Graveyard Specials” $3.95 Breakfast Special Midnight to 6am
$3.95 1/2 pound Cheeseburger and Fries Midnight to 6am
$5.45 Steak and Eggs Midnight to 6am

South Point Hotel and Casino
$1.25 Hot Dogs (limit 3 per person) at the Hot Dog Court
$13.95 South Point All-You-Can-Eat Garden Buffet Breakfast Special
($9.95 w/Player’s card – see the AYCE Buffet section below)

Herbs & Rye Steakhouse (2 miles off strip on Sahara) Closed on Sunday!
Happy Hour 5:00pm – 8:00pm and 12Midnight – 3:00am
Drink Specials! 50% OFF Appetizers,
and 50% OFF Steaks (~$35.00 Steak Dinner)

Big Wong (off strip, Chinatown)
Salt & Pepper Fried Chicken Wings and other good food
Read our previous Blog Post – the link is below

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Big B’s Texas BBQ (off strip)
$23.99 Three Meat Plate with 2 sides and cornbread

Jessie Rae’s BBQ (1-1/2 mile off strip)
$16.99 Two Meat Platter with Cole slaw
Daily Specials: Wagyu Tri Tip Wednesday, Beef Ribs Thursday/Sunday,
Smoked Filet Mignon Tenderloin Friday, and Smoked Prime Rib Saturday

Hard Hat Historic Lounge (off strip, open 24 Hours)
$14.00 Cheese Pizza + $1.00 per topping , $16 Vegan Pizza

Longhorn Casino & Hotel (off strip Boulder Highway)
$3.99 Large Shrimp Cocktail
$5.99 Ham Steak and Eggs
$8.95 Porterhouse Steak Special
$13.95 One Pound Monster Burger w/Fries

Skyline Hotel and Casino (off strip Boulder Highway)
$1.50 Shrimp Cocktail

62210603_2889209531105594_2325219586665873408_nSouthPoint Hotel and Casino – Las Vegas, Nevada

Las Vegas All-You-Can-Eat Buffets
that are OPEN (as of 8-12-2021):

The Garden Buffet at South Point Hotel and Casino – The Best Buffet Value!
Breakfast with bottomless Bloody Mary: $13.95 ($9.95 w/Player’s Card)
Lunch: $16.95 ($12.95 w/Player’s Card)
Champagne Brunch with bottomless Mimosa: $22.95 ($18.95 w/Player’s Card)
Prime Rib and Shrimp Dinner: $23.95 ($19.95 w/Player’s Card 4:00pm – 10:00pm)
Seafood Night Dinner: $33.95 ($29.95 w/Player’s Card)

The Circus Circus Buffet $19.99 – $25.99
The Buffet at Excalibur $24.99 – $29.99 (Only Mon, Thurs, Fri, Sat, Sun)
MGM Grand Buffet $27.99 – $36.99 JUST SAY NO TO THE MGM BUFFET!
(read our previous Blog Post, we did not have a good experience)

And these Fantastic Hotel Buffets are OPEN but they are NOT CHEAP.
They are actually very expensive, so bring your appetite when you go!

The Bacchanal Buffet at Caesars Palace $74.99
(with an $19.99 all-you-can-drink add-on)

The Wicked Spoon Buffet at Cosmopolitan
MON – FRI
Breakfast: $38.00 adults | $19.00 children (age 5-10)
Lunch: $45.00 adults | $22.50 children (age 5-10)
SAT & SUN
Brunch: $48.00 | $24.00 children (ages 5 – 10)
BOTTOMLESS BEVERAGES add-on $21.00 per person (2-hour limit)
Bottomless Mimosas, Champagne, Bloody Mary, or Bud Light Draft

The Buffet at Wynn Las Vegas
Breakfast on Mon, Thurs, and Fri: $38.99
Brunch on Mon, Thurs, and Fri: $45.99 – Sat and Sun: $48.99
Dinner on Sun, Mon, and Thurs: $64.99
Gourmet Dinner Fri and Sat: $69.99

The Buffet at Bellagio
bellagio buffet

NOTE: The Pricing and Hours of Operation may vary,
and are alway subject to change at any time for any reason.
Always check to see if the location is open, if a reservation is required,
(their pandemic requirements), and confirm the pricing ahead of time!
And then you won’t be surprised.

Additionally, due to the COVID-19 Pandemic,
some restaurants and bars are CLOSING PERMANENTLY!
We removed two from this list today because they just went out of business.

IF YOU CAN’T AFFORD TO TIP RIGHT,
YOU CAN’T AFFORD TO DRINK IN A BAR
OR EAT IN A RESTAURANT!

Go to a Liquor or Convenience Store
and eat and drink in your hotel room.

NOTE: Walgreens, CVS, and ABC Stores $2.00 – $5.00 Beer
are much cheaper than the hotel stores and gift shops.
You can find all kinds of prepackage food and snacks
(and more things you may need),
along with cheap beer, wine, booze, and bottled water,
at the Chain Stores on The Strip and Downtown.

TIP: Get a hotel/motel room with a kitchen or kitchenette!
You can bring food with you or buy food at a market or store.
Prepare your own meals/snacks and save money on food.
Request a refrigerator for your Hotel room if not provided, and say you
have “special diet requirements” to avoid an additional “refrigerator fee”
(kosher, diabetic, vegan, etc., and the fee to avoid is usually $25.00).

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Bread + Cheese +tinfoil +hot hotel iron = Grilled Cheese Sandwich!

Hotel Grilled Cheese Sandwich

Ingredients:
2 Slices of Bread (butter optional)
2 Slices of Cheese
Optional: add other ingredients like sandwich meat, onions, etc.
Directions:
Tinfoil – make a cheese sandwich, wrap it in tinfoil
Heat the Hotel iron provided in your room to high heat.
Use the hot hotel iron to “grill” the sandwich.
Do not use uncooked meats! If using butter, use it lightly.
Do not use the ironing board or any flammable surface for “grilling”
CAUTION: Make sure you have ventilation, or are using the bathroom fan,
and avoid burning the sandwich. Do not trigger the SMOKE/FIRE ALARM! 
Be sure to unplug and let the iron cool completely before storing it away.
NOTE: The hot iron will toast the bread and melt the cheese,
but will not be hot enough to cook uncooked meats.
Use extreme caution when using an iron in a Hotel/Motel room!


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Dinner at Big Wong & Dessert at Milkywave in Las Vegas!

In-N-Out Urge! National Burger Day!

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NOTE: The information in this Blog Post was gathered from several YouTube vids, our experiences, and some other places. And some of those YouTube vids were based on the info included in the “Las Vegas Cheap Sheet” seen here. We did not refer to this list or add it to this Blog Post until after we were almost finished creating it, but we want to make sure to pay tribute to one of the original references for Cheap Eats in Las Vegas. Thank you Steve!

The Las Vegas Cheap Sheet (since 1991):
The most recent version, created by Steve Gustafson
LV Cheap Sheet 8:21

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Casino Royale! Get $20.00 Match Play when you sign up for a Player’s Card!

NOTE: We constructed this Blog Post before the CoronaVirus Pandemic.
And because of COVID-19 we do not recommend travel to Las Vegas at this time.
However, many people are traveling and we are looking for new PAID OPPORTUNITIES.
So the above information is shared for FREE. (Follow, LIKE, Share, etc.) 
And here are some Nevada Travel Guidelines you should follow:

Nevada travel guidelines

Please just STAYTHEFUCKHOME!

end




More Recipes for Summer 2021

More Recipes for Summer 2021

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NOTE: We may be repeating some of these recipes,
we know most are new, and we aren’t too sorry about duplicates,
because we know they are good ones to use.
Please check out our previous recipe Blog Posts, there are a few.
Use the pages in the sidebar, or search “recipes” in the SEARCH BOX.


SALAD?
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1/2 head of Romaine lettuce (trimmed)
slice of tomato
slice of onion (sweet, white, or red)
garbanzo bean
salad dressing of choice


Vegetable Creation:
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Rainbow Fruit Plate
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Raspberries,
Strawberries (or watermelon),
Mango (or orange),
Pineapple (or banana),
Kiwi or (honeydew melon
or green grapes),
Blueberries,
Red Grapes,
Blackberries

 



Gazpacho (cold soup)
gaspacho


Falafel
falafel


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Toad-In-A-Hole (Stuffed Puffed Pastry)
toads-in-a-hole


Q.G. CHoNG’S MONGOLIAN BEEF
Copycat recipe for P.F. Chang’s Mongolian Beef

Sliced flank steak and green onions in a sweet and savory sauce 
served with steamed rice and steamed broccoli. 

Prep Time: 15 minutes – Cook Time: 15 minutes
Makes 3 – 4 servings

Ingredients:
1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying

2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

Instructions:

  1. Slice the flank steak against the grain into 1/4″ thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.

  2. Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.

  3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer – the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.

  4. Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak – it should sizzle and start cooking immediately.

  5. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.

  6. Let oil cool down – then drain off.

  7. Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 – 3 minutes, stirring to coat the meat all over with the sauce.

  8. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

cut the sugar to 1/3 c. and increase the ginger to a tsp. I also don’t fry the meat in that much oil. I just use a couple TBSP, like a stir fry. Instead of adding the scallions with it, I cut a medium onion into eight wedges and fry that after the beef, then toss it all together in the sauce. The scallions go on top raw, as garnish.


Cheewits (from the original Renaissance Faire)
cheezewits recipe


Hotel Grilled Cheese Sandwich

Ingredients:
2 Slices of Bread (butter optional)
2 Slices of Cheese
Optional: add other ingredients like sandwich meat, onions, etc.
Directions:
Tinfoil – make a cheese sandwich, wrap it in tinfoil
Heat the Hotel iron provided in your room to high heat.
Use the hot hotel iron to “grill” the sandwich.
Do not use uncooked meats! If using butter, use it lightly.
Do not use the ironing board or any flammable surface for “grilling”
CAUTION: Make sure you have ventilation, or are using the bathroom fan,
and avoid burning the sandwich. Do not trigger the SMOKE/FIRE ALARM! 
Be sure to unplug and let the iron cool completely before storing it away.
NOTE: The hot iron will toast the bread and melt the cheese,
but will not be hot enough to cook uncooked meats.
Use extreme caution when using an iron in a Hotel/Motel room!


Tomato Sauce
tomato sauce


Stacie’s Tart Rhubarb Apple Sauce  

Ingredients:
2-4 apples (depending on the size of the apples)
Use your favorite type of apple (with sweeter apples, don’t add sugar)  
2-4 ripe pears
4 cups rhubarb
3-4 bananas
Container of strawberries (cleaned, cored, and sliced)
Tablespoon of vanilla extract
Teaspoon of cinnamon (powder)
1/4-1/2 teaspoon of nutmeg and cloves
3-4 cups of water

Directions:
Peel and cut apples and pears. 
Want a smooth sauce? Peel the apples and pears.
Cook about 20 minutes with spices
before adding in the rest of ingredients
Simmer until ready to blend
Blend (or mash by hand for a chunkier texture)
Serve warm, or chilled.


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Beef Pies
Beef Pyesbeef pye pastry


Chicken Pyes with Mushroom Gravy
chicken pyesChicken pye pastry mushroom gravy


Hot Potato Pyes
potato pyes


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EggNests!
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Homemade Pita Bread

Ingredients:
4 Tbsp active dry yeast
4 cups (1liter) warm water
2 Tbsp sugar
5 pounds (2.25 kg) flour
2 Tbsp sea salt
2/3 cup (150 ml) neutral tasting oil, such as safflower oil 

Directions:
In a large bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy.

Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into the bowl. With a spatula, combine the ingredients. Once the ingredients come together as dough, it is time to knead. At this point, you can remove the dough from the bowl and knead on the kitchen counter if it’s easier for you, or directly in the bowl.

To knead the dough: Grab the side of the dough furthest away from you and fold it toward yourself. Fold the dough in half and use your body weight to push the dough into itself. If you find that the dough is sticking too much to the surface and preventing you from kneading properly, dust some flour on the dough. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process for 10-15 minutes or until the dough is smooth, silky, elastic, and does not stick to the surface.

After the dough is thoroughly prepared, grease the large bowl with a fine layer of oil, turning the dough in the oil several times so that the dough is greased lightly on all sides. 

Cover the bowl with a large plastic garbage bag or kitchen towel and allow it to rise for 40 minutes. 

Knead the dough again for a few more minutes and then divide the dough into 30 balls. Use the remaining flour, for the surface area and hands to prevent sticking. Roll each piece into a 6-inch (15 centimeters) pancake. Cover with kitchen towel and let them rise again in a warm place for 20 minutes.

Preheat the oven to 500°F with a cookie sheet on the oven’s bottom rack.
The hot cookie sheet will facilitate the pita baking process. 

Place approximately six pitas on the hot cookie sheet, separating each pita by 2 inches (5 centimeters). Bake on the bottom rack for 3-4 minutes, flip over and then bake for another 2 minutes. You want the pitas puffed and lightly colored, not browned. Continue this process in batches until all pitas are baked.

If the pita puffs up once out of the oven, gently pierce it with a fork. Wrap the pitas in a towel till they are cool, then store in plastic bags until ready for use. You can store in the freezer for up to 2 months to retain freshness.


Carrot Poppy Seed Bread
carrot poppy seed bread


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Cinnamon Buns! (aka Cinnamon Smyles)
cinnamon buns



PIE? – My, oh my, how ’bout these pies?
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Libby’s Famous Pumpkin Pie
(with Crunchy Pecan Topping)
famous-pumpkin-pie-02


Fudge and Panocha
vintage-christmas-candy


Ultimate Chocolate Chip Cookies

Prep Time: 10 minutes – Cook Time: 15 minutes
Makes ~24 cookies

Ingredients:

1-1/2 cups (6.6 ounces) all-purpose flour
1-1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1-1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350ºF.
Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

Use an electric mixer.
Beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
Add eggs (one at a time) beating well after each addition.
Add the vanilla
Gradually beat in the flour mixture.
Stir in the chocolate chips.
Wrap dough in plastic wrap, refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown.
Cool for 2 minutes before removing to wire racks to cool completely.


Coconut Almond Spice Cake
coconut spice cake



Cocoa Brownies 

Ingredients:

4 large eggs
7 ounces granulated sugar
6 ounces light brown sugar
5 3/4 ounces natural cocoa powder (not Dutch process)
2 1/2 ounces all-purpose flour
1/2 teaspoon kosher salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract

Directions:

Preheat the oven to 300 degrees F.
Grease an 8-inch square baking pan with non-stick spray.
Trim a piece of parchment paper so that it fits just inside the baking dish
with overhang on two sides and place it inside the pan.
Beat eggs with stand mixer fitted w/paddle attachment at medium speed until fluffy and light yellow, 2 to 3 minutes.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt.
Drop the mixer speed to low and slowly introduce the sugar mixture.
Follow with the butter and vanilla. Continue mixing until you’ve got a nice, smooth goo.
Pour the batter into the prepared pan.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven until an instant-read thermometer inserted into the middle of the brownie, reads 195 degrees F (about 30 minutes).
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling.
Cut the brownies into 9 pieces using a pizza wheel and move to a rack to cool completely.


Haschich Fudge
from The Alice B. Toklas Cook Book published in 1954

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.

Obtaining the cannabis may present certain difficulties, but the variety known as cannabis sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called cannabis indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.


Chocolate Cake with vanilla ice cream,
chocolate syrup, and whipped cream:
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A slice of chocolate cake
A scoop of vanilla ice cream
Drizzle the chocolate syrup on the ice cream
Top with whipped cream (to taste)
Optional: (get creative!)
add sliced banana, chopped nuts, and a cherry 
or top with sliced strawberries, raspberries. or other fruit  
and/or substitute another flavor drizzle of your choice


John Pemberton’s 1886 Coca-Cola Recipe 

Recipe from a diary owned by Coca-Cola inventor, John Pemberton. 
Revealed just before his death in 1888. – Don’t try this at home.

Ingredients: (US measures)

  • 1 oz (28 g) caffeine citrate
  • 3 oz (85 g) citric acid
  • 1 US fl oz (30 ml) vanilla extract
  • 1 US qt (946 ml) lime juice
  • 2.5 oz (71 g) “flavoring,” i.e., “Merchandise 7X”
  • 30 lb (14 kg) sugar
  • 4 US fl oz (118.3 ml) fluid extract of coca leaves (decocainized flavor essence of the coca leaf).
  • 2.5 US gal (9.5 l; 2.1 imp gal) water
  • Caramel sufficient to give color
  • “Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool.”
  • Flavoring (Merchandise 7X):
  • 1 qrt alcohol
  • 80 oil orange
  • 40 oil cinnamon
  • 120 oil lemon
  • 20 oil coriander
  • 40 oil nutmeg
  • 40 oil neroli
  • “Let stand 24 hours.”

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Thanksgiving Desserts 2017

 


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https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

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https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

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https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

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https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

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https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
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Read our previous Blog Post
“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>

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Updated September 6, 2021: Recipes from a 1956 Chinese Cookbook!
“The Art of Chinese Cooking”

 

 

 

 

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end




Professional Cooking Tips!

Professional Cooking Tips! (ripped from the Interweb)

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“To be a good cook you have to have a love of the good,
a love of hard work, and a love of creating.”
– Julia Child

And so, here are some great professional cooking tips and tricks
that we have collected from the interweb. We love to cook!
NOTE: We learned at an early age. We had a cooking class in junior high.
We chose apartment-style living at UCSC (with a kitchen so we
could cook for ourself) instead of dormitory living and “dining-hall” food.
We are not a professional chef, but some of our cooking is pro quality.

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Please check out our many recipes and other cooking related Blog Posts!
Use the links below or in the sidebar, or use the SEARCHBOX at the Top of Page.

And away we go….

ALWAYS WASH YOUR HANDS! (and wash them frequently while cooking)
CLEAN AND SANITIZE YOURSELF, YOUR KITCHEN, AND YOUR FOOD!
Learn about kitchen safety/sanitation and safe food storage and preparation.

Drink Coffee. Drink Water. (stay awake and alert, and always stay well hydrated)

Prevent the cutting board from slipping – place a wet paper towel underneath it.

ALWAYS USE A SHARP KNIFE!
Sharpen your knives before, clean your knives after.
Use a vegetable peeler for ultra-thin cuts and shaving.
Learn how to hold the knife properly!
Learn the proper knife technique for the type of food you are cutting!
(and there are great YouTube vids on “how to” cut up everything)

Heat your pans before cooking (so they are already HOT).
Preheat your oven for 20 minutes at temperature before cooking and baking.
Constant heat and proper temperature are necessary for professional cooking.

Baker’s Tip: Put a bowl of water inside the oven when baking.
The steam will help make a nice crispy bread crust.

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Use eggs and butter at room temperature when making dough.
Take the eggs and butter out of the fridge the night before.

Caramelized sugar for baking.
Slightly frying the sugar will add a note of caramel to baked goods.
Heat sugar for one hour for a hint of caramel flavor,
or heat for up to five hours to create a deep and unique aroma and taste.

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Try to eat healthy, well-balanced meals.
Add healthy fats, cut sodium, bump up your fiber,
and aim for a variety of colors on your plate.
(but never sacrifice good food for a bad “diet”)

Cook your aromatics first. 
Cook onions with salt. Add salt to reduce the smell. It will also cook them faster.
Add onions while the food is cooking.
Onions need time to develop their sweet flavor profile,
so they are one of the first ingredients to add to the pan.
NOTE: Garlic burns easily and the taste will turn bitter, so don’t add it early.

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Know when to add the herbs. 
Add dried herbs while cooking to enable the flavor to infuse the dish.
Fresh herbs should be added after the food is done cooking.
Fresh herbs will turn bitter if overcooked.

Use both salt and acid when seasoning.
Add the salt to your dish while you cook,
not before (and taste frequently) to avoid over-salting.
Use sugar as a seasoning.
It counteracts sour taste and will add a pleasant and rich flavor.

“The more you know, the more you can create.
There’s no end to imagination in the kitchen.” – Julia Child

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Add a dash of high-quality extra virgin olive oil to enhance your dish.
But don’t use olive oil in everything. Use pure vegetable oil for cooking.
Olive oil burns easily! It is not good for high-temp cooking and frying.

Brine your Meat! Brining makes for juicy meat.
Create a juicy texture and infuse rich flavor, and minimize
the chance of the meat drying out or being overcooked.

Marinate meat or fish in a plastic bag.
This ensures the meat or fish is coated evenly.
(also makes for an easy cleanup)



Sou Chan 1952

“Life, like a cookie jar, would soon be empty
if you continued to accept the good things it offers
and put in no good things in return.”
– Sou Chan (from The House of Chan) 1952

Cook steaks that are at room temperature and they will cook more evenly.
And not all cuts of meat take the same time to cook!
For quick cooking, choose tenderloins and steaks.
For longer and slower cooking, use a roast, brisket, or shoulder cut.

Cook steak without oil by placing it on its side when cooking.
Cooking meat on the side renders the fat and will add more flavor.
It will also create a nice crust for the edges.

Make burgers juicy by placing ice cubes in the middle of the patties.
Right before grilling, press a small piece of ice into the center of patty.
This prevents it from drying out while cooking.

wendys-wheres-the-beef

Read our previous Blog Post “Where’s The Beef?”

Heat the saute pan to a high temperature before searing meat or fish.
Pre-heat your pan and Don’t crowd the food when searing.
High heat is needed for perfectly seared meat and fish.
Do not to crowd the pan because it will lose the high cooking heat.
Place fish in pan with the skin side down first.
The high temp will quickly sear the skin and prevent it from sticking.

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Use mayonnaise on fish to get a nice tasty crust.
Paint a small amount of mayo onto the fish with a pastry brush
and then season with salt before grilling. This will make a nice golden crust.

Make scrambled eggs creamy by adding mayonnaise.
Just add a teaspoon of mayo, it won’t change the flavor of the eggs.

Anthony-Bourdain-quotes-18-e1602880813514

Use sour cream to make great pancakes.
Add 2 tablespoons of sour cream to the pancake mix.
It will make the pancakes tasty and fluffy.

Peel hard boiled eggs fast and easy!
Just add a little baking soda before you boil them.
You can also use vinegar.
Both ingredients get inside the eggshell, and will make them peel faster.

Use a large frying pan instead of a big pot when cooking pasta.
The wider area of the pan will heat the water faster.
Pick the right size pan for the amount of pasta being cooked.
Add a little olive oil and salt the pasta to taste after the water is boiling.
The salt will season the pasta.
The oil prevents the pasta from sticking and adds flavor.
Cook pasta in the sauce to finish.
The sauce will coat the noodles and they will absorb the flavor.
If the sauce is too thick, just add a little pasta water to create the thickness desired.

chef 1

“Chef” with Jon Favreau, John Leguizamo, and Bobby Carnavale

Dry boil potatoes before mashing.
After boiling, remove potatoes from water and place in a clean heated pan.
Make sure they don’t cook anymore. Once dry, mash them.

Make Roasted Garlic in the microwave.
Place a whole bulb of garlic in a small bowl with a little oil and water.
Wrap the bowl in plastic wrap before microwaving. Cook until the garlic is soft.

To cook a perfect egg, you will only need three things: 
a thick-wall frying pan, a 1/2 tablespoon of butter, and an egg.
Cook for 4-5 minutes over a low heat. Don’t forget to add a pinch of salt.
Remember, eggs will continue to cook after being removed from the pan!

TIP: Use an egg slicer to cut and slice fruits.

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Fruit! Fruit! Fruit!

Read our previous Blog Post “Fruit! Fruit! Fruit!”

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“Eat, drink, and be merry!
For tomorrow we diet.”
– framed on the wall of my Aunt’s Sonny’s kitchen
May her memory be a blessing!

Please FOLLOW us on Twitter if you haven’t yet.
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Facebook. Subscribe to our YouTube page.

READ OUR PREVIOUS BLOG POSTS!
THEY ARE FUN AND YOU MIGHT LEARN SOMETHING!

Use the links below to FOLLOW and LIKE us on other social media!
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Read our previous Blog Post “Disney’s Secret Recipes”>
http://wp.me/p3dhVM-6Xo

Read our previous Blog Post “Kentucky Fried Chicken’s Secret Recipe?”>
https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

Read our previous Blog Post “New Recipes for Winter 2020!”>
https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

Read our previous Blog Post “New Recipes for Spring 2020!”>
https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

Read our previous Blog Post “And More and More Recipes!”>
https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

Read our previous Blog Post “Even More More Fun Cooking Recipes!”>
https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

Read our previous Blog Post
“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>

http://wp.me/p3dhVM-6Yk

NOTE: Our “Disney Secret Recipes” Blog Post is very popular.
We are getting lot of traffic from Pinterest and other foodie sites!
Please enjoy our recipes! LIKE and FOLLOW us!
Check out our other Blog Posts! Lots of FUN STUFF and hidden gems!

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“Fat gives things flavor.” – Julia Child

“The only time to eat diet food is while you’re waiting for the steak to cook.”

julia-child-chef-cook-my-life-in-france

“Learn how to cook! Try new recipes!
Learn from your mistakes! Be fearless! And above all have fun.”

“The only real stumbling block is fear of failure.
In cooking you’ve got to have a what-the-hell attitude.”
– Julia Child

julia-child-quote_valentine


“Your body is not a temple, it’s an amusement park.
Enjoy the ride.”
– Anthony Bourdain

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Anthony Bourdain RIP (June 25, 1956 – June 8, 2018)
May his memory be a blessing!

Anthony-Bourdain-quotes-1-e1602880823356

_________




Food, Glorious Food!

Food, Glorious Food!

“Food, glorious food! We’re anxious to try it
Three banquets a day — Our favorite diet!
Just picture a great big steak — Fried, roasted or stewed!
Oh, food! Wonderful food! Marvelous food! Glorious food!”

NOTE: This is a Blog Post about food. It contains pictures of food. Meat included.
If you are offended by meat, pictures of meat, or pictures of food,
please just scroll on down past this post to the next post. Thank you.

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Toasted Bagel with Lox, Cream Cheese & Persian Cucumber

Time for some HOMECOOKING! Or at least pictures of food cooked at our home.

Breakfast, lunch, dinner and dessert! We are grateful to be able to dine out and bring food in when we want. We are even more thankful that we have access to and can afford such wonderful food, when so many people in the world are hungry.

oliver

“Please Sir, I want some more.”

“Food, Glorious Food” is a song from the musical “Oliver!” The musical adaption of the Charles Dickens novel “The Adventures of Oliver Twist” the story of a young orphan who runs away to London in search of a better life.

Take just a moment to appreciate the food you eat. Be thankful you aren’t starving.

Enjoy these pictures of some of the good food we have prepared and eaten this summer:

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

Surf and Turf! Steaks, spicy garlic and popcorn shrimp, chili with cheese, burritos, hotdogs, sandwiches, quesadillas, ramen, eggs & bacon, fruit and veggies! And of course dessert. More beef! More steak! More meat! “It’s what’s for dinner.” 

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T-Bone Steaks, roasted red potatoes, and steamed broccoli & carrots

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NY Steaks, cheese ravioli & sauce, and steamed broccoli & carrots

And some tasty cheese blintzes with raspberry jam!

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Cheese Blintzes with Raspberry Jam

We now return you to our regular Blog Posts. Are you hungry now?

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Facebook | Twitter | Instagram | Periscope | Experience Ashland Oregon 

Return to Homepage | The JoshWillTravel Adventure Channel on YouTube

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How about a nice Banana Split Ice Cream Sundae with whipped cream?

WHERE’S THE BEEF?
FRUIT, FRUIT, FRUIT!
and many more food and recipe Blog Posts in the archive
Use the search box at the top of the page^^^^^ and check out the sidebar>>>>>

 



 

 

 

 

HAPPY EASTER! APRIL 2017

HAPPY EASTER! HAPPY PASSOVER!

Easter is the first Sunday after the Full Moon following the Spring Equinox.

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Happy Easter!

Spring is in the air!

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Happy Passover!

APRIL 2017:

April Showers!
When it Rains it Pours.
And we’re not talking about the weather.

Sometimes life gives you lemons….

lemons

Lemons!

So, here are some flowers, bunnies and candy for your Easter Sunday!

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American Beauty! “A Red Rose! How Romantic!”

“You’re nobody until some bunnies love you!”

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

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CHOCOLATE!

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Lillie Belle Farms Handmade Chocolates

Everything’s coming up roses!

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Pretty Roses!

APRIL 2017:
Eating / Cheese (it’s the food group’s theme for April) and Chocolate
Drinking / Espresso, hot and iced
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Practicing / PATIENCE?
Mastering / the puppies

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Little Bandit and Fuzzy Bear

Learning / MORE LIFE LESSONS
Trying / Hard
Playing / YouTube videos
Finishing / …………….
Reading / “Fake News” and “Wag the Dog” journalism!

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Bunny Lebowski wishes you a Happy Take It Easyster!

Writing / This Blog – FOLLOW US!
Remembering / to “Keep It Together!”
Wearing / Shorts and t-shirts because the weather’s been great!
Cooking / Meatloaf & Roasted Garlic Potatoes (see the recipes)


Working / for the weekend….
Traveling / Local Motion! But no.
Wanting / Chocolate & caramel

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Cadbury (Caramel) Egg!

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Snoop Bunny! Ferschizzzzzel!

ROSE!

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Pink Rose!

PEANUT M&Ms!

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AN ASSORTMENT OF FLOWERS!

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

BLOODY MARY!

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Bloody Mary! Sunday Brunch!

MORE CHOCOLATE!

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Four Seasons Westlake Village (copyright 2013 JoshWillTravel)

ROSES!

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Easter Roses!

CANDY!

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Candy!

FLOWERS!

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Saturday Farmer’s Market in Ashland, Oregon

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Passover is the week-long festival that celebrates the emancipation of the Jews from slavery in ancient Egypt. The story of the Exodus is described in the Bible (the Old Testament) in the Book of Exodus. Moses leads the Hebrews out of Egypt, across the Red Sea to Mount Sinai, where he is given the Ten Commandments and they spend 40 years in the desert before reaching the promised land of Canaan.

 

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“Oooh look, an Easter Bunny!”

 

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“Every year is getting shorter never seem to find the time…..”

One Year!
12 Months
52 Weeks
365 Days (366 in a Leap Year)
8760 Hours (8784 in a Leap Year)
525,600 Minutes
31,536,000 Seconds

Tempus fugit! (Time flies)

IMG04942-20130617-1842

Chocolate Strawberries (copyright 2013 JoshWillTravel)

MORE FLOWERS!

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Flowers (copyright 2014 JoshWillTravel)

LA, LA, LA, Nice Lady!

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Cadbury Creme Eggs!

cx_lemonhead

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Flowers at the Farmer’s Market in Ashland, Oregon

Use the links below to FOLLOW and LIKE us on other social media!
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Happy Easter! Praise the Lord and Pass the Ammunition!

f16032386fddfc5572c29ceb39c0d506ed3039b6

Thy Holy Hand Grenade of Antioch

 “In this world nothing can be said to be certain,
except death and taxes.” 
– Benjamin Franklin

$100.1990.jpg.CROP.promovar-mediumlarge.1990

“The only difference between death and taxes
is that death doesn’t get worse every time Congress meets.”
– Will Rogers

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Easter Centerpiece

HAPPY EASTER SUNDAY!

Good Friday commemorates the crucifixion of Jesus Christ. Easter is the most important Christian holiday celebrating when Jesus rose from the dead after being crucified.

“Always Look on the Bright Side of Life!” – Monty Python’s “Life of Brian”

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Just a Bowl of Berries….

A Shot of Vodka
Coffee Liqueur, Half and Half
Serve in a Bunny
A White Russian
In a Chocolate Bunny
Happy Easter Dude!

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Ingredients: (serve in hollow chocolate Bunny or Santa)
1 shot Godiva Dark Chocolate (or coffee) Liqueur
1 shot (Salted Caramel) Vodka
A splash of half and half


Cook With Me! And Watch Me Cook!

It’s the JoshWillTravel AdventureScope on YouTube! 

COOK WITH ME! AND WATCH ME COOK!
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Here are our collected COOKING VIDEOS
from JoshWillTravel as of January 2017:

Cook With Me: Scrambled Eggs! (live on Periscope, and now on Youtube)

NOTE: “Scrambled Eggs” was only our third Periscope broadcast! And it was shot “handheld” while cooking with the other hand!

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Cook With Me: Cooking Dinner! (on Periscope.tv/joshwilltravel)
Tri-tip Steak, Salmon, Corn on the Cob, Twice Cooked Potatoes,
Sautéed Green Beans and Onions with Challah bread for Shabbat Dinner
RIGHT CLICK “Open in New Window” TO WATCH THE VIDEO ON PERISCOPE> https://www.periscope.tv/JoshWillTravel/1yNGanQZMmvJj

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NOTE: The “Cooking Dinner” broadcast was our first time cooking on the stove with the phone mounted.

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Mrs. Hochmeyer’s Banana Bread!

Baking Banana Bread pt 1 – Recipe, Instruction & Prep 
Mrs Hochmeyer’s Banana Bread recipe (live on Periscope, and now on YouTube)

Baking Banana Bread pt 2 – “The Banana Bread is Baked”:
Mrs Hochmeyer’s Banana Bread (live on Periscope, and now on Youtube)

NOTE: This video is in TWO PARTS (before and after baking):
part 1 was shot with the phone mounted, while part 2 is “handheld”.

Here is Mrs. Hochmeyer’s Banana Bread Recipe!
Right Click “Open In New Window” for the Recipe Blog>
http://wp.me/p3dhVM-1DR

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Mrs. Hochmeyer’s Banana Bread!

 

And Read The Blog! Happy Valentine’s Day! Cooking a nice steak dinner!>
(Nothing fancy, just a nice dinner at home) http://wp.me/p3dhVM-2kO
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All photos and videos copyright 2017 JoshWillTravel (unless otherwise noted)

Here are MY RECIPE BLOGS!
These are collected recipes from
my computer hard drive, picture files and previous Blogs:

FUN COOKING RECIPES (and more Julia Child!)
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

Disney’s Secret Recipes
http://wp.me/p3dhVM-6Xo

More Fun Recipes (including Manny’s Artichokes & Churros!)
http://wp.me/p3dhVM-6Y3

Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk

FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

Use the links below to FOLLOW and LIKE us on other social media!

RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>

LIKE us on Facebook> http://www.facebook.com/joshwilltravel

FOLLOW us on Twitter and Periscope> http://www.periscope.tv/joshwilltravel

RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>

The “JoshWillTravel AdventureScope” is now available on Youtube!>
(And our Periscope videos from Katch are now posted on YouTube)
https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

http://www.twitter.com/joshwilltravel

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Road Trip pt. 5 – Ashland Farmer’s Market and Puck’s Donuts

Saturday Morning at the Ashland Farmer’s Market on Oak Street (unfinished blog)

After a nice walk in Lithia Park, I went over to the Saturday morning Farmer’s Market in downtown Ashland and then stopped in at Puck’s Donuts. Here are a few pictures:

(RIGHT CLICK AND OPEN IN NEW WINDOW TO VIEW LARGE PICTURE)

Ashland Farmer's Market - Saturday Morning

Ashland Farmer’s Market – Saturday Morning (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2014 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2104 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2104 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Eggplants, and Kale, and Carrots, Oh My!

Ashland Farmer's Market (copyright 2104 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2014 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2014 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2014 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2014 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

 

Ashland Farmer's Market (copyright 2014 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2014 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2014 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2014 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

Ashland Farmer's Market (copyright 2014 JoshWillTravel)

Ashland Farmer’s Market (copyright 2014 JoshWillTravel)

and then a quick stop at Puck’s Donuts!

Puck's Donuts - Ashland, Oregon (copyright 2014 JoshWillTravel)

Puck’s Donuts – Ashland, Oregon (copyright 2014 JoshWillTravel)

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RETURN TO HOMEPAGE:

http://www.joshwilltravel.wordpress.com

 

Sunday Brunch at the LUXE Hotel On Sunset

Sunday Brunch at the LUXE Hotel On Sunset – On Sunset Restaurant

Big Thanks to the LUXE Hotel On Sunset, the On Sunset Restaurant and LWH Hotels for the wonderful brunch! I was lucky and won brunch for 2 at the Tokyo Cerulean Hotel Reception at the LUXE On Rodeo (see past blogs, it was a great event!). I had to wait until after football season for a free Sunday, so today we went to collect my win and try their well reviewed Brunch.

I love this hotel. It’s a beautiful property! You can take the full photographic tour in my other blogs, there are a couple of links at the bottom of this page. This blog is just about the brunch and the delicious food and drink that we enjoyed today.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch Ahead at the LUXE On Sunset (copyright 2014 JoshWillTravel)

I made a reservation and we had a lovely table reserved for us on the restaurant patio.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Cold Table: seafood – crab claws, crab legs, shrimp, oysters, bagel, lox and grav lox, cream cheese, sushi, scallop ceviche, fish ceviche, herring, meat plate – salami, turkey, 3 kinds of cheeses, crackers, tomatos and mozzarella, salad, muffins, danish, coffee cake and all kinds of bread.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Hot Table: chafing dishes – bacon and sausage, roast potato, mexican rice, mashed potato, roast peppers and vegetables, fish in sauce, pancakes, french toast, waffles, blintzes, eggs benedict, and more.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Omelets, crepes and prime rib. Oh my!

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Prime Rib carving station. With Au Jus and horseradish sauce.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Crab legs, crab claws, shrimp, and oysters.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Bloody Mary, fresh squeezed Orange Juice, Iced Tea and Coffee to drink.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Cold Plate: sushi, crab legs, crab claws, shrimp, scallop ceviche, bagel, lox, grav lox, and cream cheese.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Cold plate; cornbread muffin, chocolate danish, salami, turkey, pepperjack cheese, bread, and a california roll.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Prime rib au jus with horseradish sauce, eggs benedict, and cheese blintzes with berry sauce.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Bacon, sausage, french toast, roast potato, and mashed potato.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Fruit: pineapple, watermelon, strawberries, blueberries, Dessert: mini fruit tart, flourless brownie, and a chocolate mouse cake roll.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Many tempting desserts and a fruit platter.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

You can dine indoors in the dining room or bar area or on the restaurant patio or bar patio.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Today’s brunch was accompanied by music from a wonderful jazz trio.

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

Sunday Brunch at the LUXE On Sunset (copyright 2014 JoshWillTravel)

LUXE Hotel On SunsetSunset Blvd (at the 405 freeway), West Los Angeles, CA

https://joshwilltravel.wordpress.com/2013/08/30/friday-at-the-luxe-hotel-sunset-boulevard/

https://joshwilltravel.wordpress.com/2013/10/24/the-art-of-hospitality-lwh-hotels-event-at-the-luxe-hotel-on-sunset/

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RETURN TO HOMEPAGE: http://www.joshwilltravel.wordpress.com

Sunday Brunch at Bistro Garden 21-APR-13

Sunday!  Sunday!  Sunday Brunch!

Up Escalator (copyright 2013 JoshWillTravel)

Up Escalator (copyright 2013 JoshWillTravel)

The party was called for Noon.  Traffic was light and I was early.  It was a beautiful day in Studio City.  Street parking was easy and it’s free on Sunday.

Bistro Garden (copyright 2013 JoshWillTravel)

Ventura Blvd and Coldwater Canyon (copyright 2013 JoshWillTravel)

Sunday Brunch at Bistro Garden at the Center at Coldwater on Ventura Boulevard just west of Coldwater Canyon.

Bistro Garden (copyright 2013 JoshWillTravel)

The Center at Coldwater (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

A Beautiful Day in Studio City (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

Down Escalator (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

Almost Noon….  (copyright 2013 JoshWillTravel)

BISTRO GARDEN, Studio City

Bistro Garden (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

It’s a beautiful restaurant space, light and airy with very high glass ceilings.  We commented that it feels like “New Orleans” or “Disneyland” inside (I was reminded of the River Belle Cafe or Union Plaza restaurants).

Bistro Garden (copyright 2013 JoshWillTravel)

The Dining Room at Bistro Garden (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

The Bar at Bistro Garden w/live Piano Player (copyright 2013 JoshWillTravel)

Hats off to the Piano Player!  He played beautifully all through the brunch, the tunes were familiar, but it was never obnoxious.

Bistro Garden (copyright 2013 JoshWillTravel)

The Dining Room at Bistro Garden (copyright 2013 JoshWillTravel)

We were a party of Ten and the service was very good.  The waitstaff was attentive and very professional.

Bistro Garden (copyright 2013 JoshWillTravel)

Champagne or Mimosa Starter at Bistro Garden (copyright 2013 JoshWillTravel)

They offered champagne or a mimosa as a starter, along with baskets of bread.  There was sourdough, banana bread, muffins and mini-cinnamon rolls to eat.

Bistro Garden (copyright 2013 JoshWillTravel)

The Brunch Menu at Bistro Garden (copyright 2013 JoshWillTravel)

They have a nice brunch menu.  We skipped the appetizers and I ordered Eggs Benedict with Canadian Bacon, potatoes, and substituted fresh fruit for the tomato slices.  I also pre-ordered a chocolate souffle’ for dessert.

Bistro Garden (copyright 2013 JoshWillTravel)

Eggs Benedict with Potatoes and Fresh Fruit at Bistro Garden (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

Chocolate Souffle’ with Fresh Whipped Cream at Bistro Garden (copyright 2013 JoshWillTravel)

The eggs benedict was good, but not great.  The baked goods and the souffle’ were excellent.  The dining room was a little warm where I was sitting because of the sun shining thorough the glass ceiling.  We had a good time and ate a lot of food.

Bistro Garden (copyright 2013 JoshWillTravel)

The Sun Through the Glass Ceiling at Bistro Garden (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

The Dining Room at Bistro Garden (copyright 2013 JoshWillTravel)

The restaurant is well established and the clientele is definite “older” and was mostly female.  I was reminded of the “ladies who lunch”, which is a distinct class of patron in Los Angeles, and most everyone was celebrating a special occasion too.  I enjoyed the party, the company, and the service.  The menu was standard brunch fare and the food was good, if not great.  It was a very nice party.

 

Use the links below to FOLLOW and LIKE us on other social media!

RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>

LIKE us on Facebook> http://www.facebook.com/joshwilltravel

FOLLOW us on Twitter and Periscope> http://www.periscope.tv/joshwilltravel

RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>

The “JoshWillTravel AdventureScope” is now available on Youtube!>
(And our Periscope videos from Katch are now posted on YouTube)
https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ