I’ll see y’all at Terrapin Beer Co. Sunday, January 27 for their annual Wake-N-Bake Off cooking competition. This year there will be eight restaurants competing and four of them serve my pickles so I’m extra thrilled to be a judge this year! Yes…I’m even gonna eat carbs for this event. Who isn’t tired of New Years Resolution dieting already? I know I sure am!
How Much: $15
Where: Terrapin Beer Co. 265 Newton Bridge Road, Athens, GA 30607
When: Sunday, January 27 from 4pm-6:30pm
For Tickets: http://bigtickets.com
Details: Come to the brewery for Terrapin Beer Company’s annual Wake-N-Bake Off. Your $15 ticket includes samples from local restaurants, commemorative Wake-N-Bake mug & your first beer.
Who’s Baking: Lake Oconee Ritz Carlton, South Kitchen, The Falls, The Place, Chops and Hops, Craft Public House, The Pine, & The Pub On Main.
See y’all there!
Good gracious! I just got home from a friend’s birthday dinner. When I entered the door of the restaurant…Elrod Sims was the first to greet me. I was so surprised! He lives in Vietnam now and the last time I laid eyes on him was at the bar across the parking lot from where we were hugging right now… He bought me a glass of wine and then I had to leave to pick up kiddies from school…and then…he was only here in town for a few days.
It is supernatural to me….how our energies intertwine when we least expect it. God does that…I believe.
In two days…it’ll be Maribeth Fonda’s 35th birthday and James Oscar Taylor’s birthday too…not sure what decade for him…as he might just be stuck in a time from his favorite band. He IS a fan of music and especially lyrics. Tonight…it was not my birthday but he gifted me with a Rolling Stones t-shirt he’d had in his trunk for 2 years! He truly lives and breathes music! Maribeth though… well, she’s some kinda special. She was never gonna get married….never gonna have children… BUT… she invented the PhickleTini, was my husband’s and my favorite barkeep AND she got married and now is a great mom to TWO children! She’s a perfect reminder that we just can’t plan our own lives….if we wanna live out our God-given purpose. Maribeth was always pretty but even prettier now that she’s a mom… she just glows!
WHAT IF I NEVER EDITED ANYTING AND JUST POSTED STUFF LIKE THIS???????? LIKE AN OPEN DIARY….
HAPPY BIRTHDAY, MARIBETH!
The heat is on in Athens, Georgia …the perfect time to enjoy cold salads! I make different salads every week for my store, Phickles Phun Foods and this one has been a real winner. It’s easy too …and is a tasty option for using up the beautiful summer heirloom tomatoes available at local farmers markets during the hot months. I’m fortunate to have a master gardener as a neighbor…so this beauty was given to me over our backyard fence!
I sliced one medium sized heirloom tomato into bite-sized wedges.
Next I rinsed and drained two cans of chickpeas and put them into my salad bowl.
In my blender… I added 2 cups fresh basil leaves, 4 cups fresh baby arugula, 2 teaspoons minced garlic, 4 tablespoons white wine vinegar, 6 tablespoons olive oil & a dash of seasalt and black pepper.
Pulse these ingredients in the blender until puréed. Then pour the purée over the chickpeas.
Next, add the sliced heirloom tomato to the bowl and toss to get all the peas and tomatoes coated with the arugula vinaigrette.
I love this salad just like this but it’s also yummy with a sprinkle of crumbled feta cheese.
I hope you all are enjoying summertime and taking time to eat tomatoes!
If it ain’t phun…don’t do it! ~angie
Posted in food allergy, Vegetarian Salad Recipe
Tagged Angie-Tillman, arugula, athens, Food, food-network, Georgia, georgia-grown, heirloom, recipe, salad, Southern, summer, tomatoes, vegan, vegetarian
Love finding new ways to enjoy time in the low country while we’re on pickle deliveries and wanted to share what we did last night during our stay on Hilton Head Island!
The Salty Dog Cafe has a sunset cruise that departs from the South Beach Marina each evening at 6:30.
Their double decker catamaran serves cocktails, beer and yummy bar food. We enjoyed bowls of pimento cheese, hummus and a seafood dip with fresh veggies, crackers and kettle chips …& a few Salty Dog cocktails!
I recommend getting a seat on the top deck for the best views and to catch the breeze. The views of the marsh, the dolphins, Daufuskie Island and the gorgeous sunset were beautiful and never get old!
We arrived back at the marina just in time for a sunset picture with our friends who are Hilton Head Island locals.
Put this on your island bucket list! It’s a goodie! —-> Sunset Cruise
Have PHUN, friends and thanks for eating PHICKLES PICKLES!
I graduated from Morgan County High School in Madison, Georgia …so it’s especially fun for me to revisit every chance I get! I’m looking forward to telling my story and sharing my tips for taking an idea and turning it into a brand. After my talk…I’ll have a tasting table with my pickled veggies and cheese spreads …available for purchase! See y’all in historical Madison, Ga at Madison Fest in Town Park!
I love bartering with my pickled veggies…especially when I get One Screw Loose jellies in return! One Screw Loose jellies are made in small batches in Morrow, Georgia with fun ingredients that are great with cheeses and even more exciting in recipes. I’d heard their ‘Balsamic Vinegar Jelly With Vidalia Onions’ was especially yummy with pork chops so I gave it a whirl!
First, I sprinkled both sides of my pork chops with black pepper and a seasoned salt from Beautiful Briny Sea. I love the ‘French Picnic’ variety!
Next, I heated my frying pan to medium high heat with bacon fat and browned the pork chops in the bacon fat 2 minutes on each side. These were thin chops…so 2 minutes per side was plenty for this recipe. Then I removed the chops from the hot pan and placed on a plate.
I added 1/3 cup chicken broth to the hot pan and deglazed by whisking up the yummy bits on the bottom of the pan. Then I added 1/2 a jar of One Screw Loose Balsamic Vinegar Jelly With Vidalia Onions. I stirred the jelly to help it melt into the broth and then turned the heat down to a low simmer. Once the jelly and broth started thickening, I added the pork chops back to the pan…turning them so both sides were coated with the sauce. I let the pork chops simmer in the sauce for 3 minutes and they came out perfectly.
I served the pork chops with baby limas seasoned with country ham and brown rice …for a family pleasing supper…. With our pickled okra and pepper vinegar ’cause that’s just how we roll.
For more information about my friends’ yummy jellies….their website is: http://onescrewloose.com and to follow more tasty suppers and fun lifestyles…I’m on Twitter at http://www.twitter.com/angieti and Instagram at http://www.instagram.com/phicklechickle
Eat Good Food, y’all!